In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the flour and salt.
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 a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Add small amounts of flour if the dough is too sticky.
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.
Preheat the oven to 375°F (190°C).
Punch down the dough to release the air and shape it into a loaf.
Place the dough into a greased 9×5 inch loaf pan.
Cover the dough again and let it rise for 20-30 minutes until it has risen slightly above the pan.
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread 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.