In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture is frothy.
In a large mixing bowl, combine the all-purpose flour and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
Mix the ingredients together with a wooden spoon or your hands until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 375°F (190°C).
Punch down the risen dough to release air bubbles and shape it into a loaf.
Place the dough into a greased 9×5 inch (23×13 cm) loaf pan.
Cover the loaf pan with a towel and let the dough rise again for 20 to 30 minutes until it rises slightly above the edge of the pan.
Bake the bread in the preheated oven for 30 to 35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.