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In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
Add the flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Preheat your oven to 450°F. Place a baking stone or an inverted baking sheet in the oven to heat.
Punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper.
Cover the loaf with the kitchen towel and let it rise for another 30 minutes.
Using a sharp knife, make a few slashes on the top of the loaf. Carefully transfer the loaf (with the parchment paper) onto the hot baking stone or sheet.
Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let it cool on a wire rack before slicing.