In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy.
In a large mixing bowl, combine the bread 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 8-10 minutes until the dough is 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.
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 loaf pan and cover again. Let it rise for another 30 minutes until it puffs up above the rim of the pan.
Preheat the oven to 375°F (190°C).
Bake the bread for 25-30 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.