In a small bowl, combine the warm water and sugar. Stir until the sugar dissolves.
Sprinkle the active dry yeast over the water and sugar mixture. Let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together the flour and salt.
Add the yeast mixture and olive oil to the flour mixture.
Stir with a wooden spoon until a dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until 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 45 to 60 minutes or until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the risen dough and shape it into a loaf.
Place the loaf into a greased 9×5-inch loaf pan.
Cover the dough again and let it rise for another 20 to 30 minutes until it has risen slightly above the pan.
Bake the bread 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 to cool completely before slicing.