In a large mixing bowl, combine the warm water with the granulated sugar. Sprinkle the active dry yeast over the top.

Gently stir once and let it sit for about 5-10 minutes until a foamy layer forms on the surface.

Add the olive oil and salt to the activated yeast mixture.

Gradually add the flour, about a cup at a time, mixing with a sturdy spoon or a dough hook on low speed until a shaggy, somewhat sticky dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand or 6-8 minutes with a stand mixer until smooth and elastic.

Lightly grease a clean large bowl with olive oil, place the kneaded dough in the bowl, and cover it tightly with plastic wrap or a clean kitchen towel.

Let the dough rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.

Gently punch down the risen dough to release the air and turn it out onto a lightly floured surface.

Shape the dough into a round or an oblong loaf, and place it seam-side down into a lightly greased loaf pan.

Cover the shaped loaf loosely with plastic wrap or a clean towel and let it rise for another 30-45 minutes until puffy.

Preheat your oven to 375°F (190°C).

Once the loaf has risen, place it in the center of the preheated oven and bake for 30-35 minutes until the crust is deeply golden brown.

Remove the bread from the loaf pan and transfer it to a wire rack to cool completely for at least 1-2 hours before slicing.