In a small bowl, combine warm water and sugar. Stir until sugar dissolves.
Sprinkle the active dry yeast over the water and let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add the yeast mixture and olive oil to the flour mixture.
Stir with a wooden spoon or dough hook attachment until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the risen dough and shape it into a loaf.
Place the dough into a greased 9×5-inch loaf pan.
Cover the loaf pan and let the dough rise again for 20 to 30 minutes until it rises slightly above the pan.
Bake the bread in the preheated oven for 25 to 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.