In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5 to 10 minutes until the mixture is foamy.
In a large mixing bowl, whisk together 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.
Using a wooden spoon or your hands, mix until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic. Add small amounts of flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the risen dough to release air bubbles and shape it into a loaf.
Place the shaped dough into a greased 9×5 inch (23×13 cm) loaf pan.
Cover the loaf pan loosely with a towel and let the dough rise again for 20 to 30 minutes until it has puffed up.
Bake the bread in the preheated oven for 25 to 30 minutes, or until the top 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 and let it cool completely before slicing.