In a small bowl, combine warm water and sugar. Stir to dissolve and sprinkle yeast over the top. Let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine bread flour and salt. Mix well.
Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
Stir with a wooden spoon or dough hook until the dough begins to come together.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for 6-7 minutes.
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 dough to release air and shape it into a loaf.
Place the shaped dough into a greased 9×5 inch loaf pan. Cover and let it rise for another 30-45 minutes until it has risen about 1 inch above the pan.
Preheat the oven to 375°F (190°C).
Bake the bread for 30 minutes or 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, then transfer to a wire rack to cool completely before slicing.