In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and granulated sugar. Stir well to distribute the ingredients evenly.
Add the warm water and olive oil to the dry ingredients. Mix with a wooden spoon or dough hook attachment until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead by hand for about 8 to 10 minutes until the dough is smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for 6 to 8 minutes.
Lightly oil a clean bowl and place the dough inside, turning once to coat it 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). Lightly grease a 9×5-inch (23×13 cm) loaf pan.
Punch down the risen dough to release air bubbles and shape it into a loaf. Place the dough into the prepared loaf pan.
Cover the loaf pan with a towel and let the dough rise again for 30 minutes, or until it has risen just above the rim of the pan.
Bake the bread in the preheated oven 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 the loaf to a wire rack to cool completely before slicing.