In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
Turn dough onto a floured surface and knead for 8–10 minutes until smooth.
Place in an oiled bowl, cover with a towel, and let rise for 1–2 hours (or until doubled).
Punch down dough, shape into a loaf, and place on a baking sheet. Cover and rise for 30–45 minutes.
Preheat oven to 220°C (425°F).
Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.
Let bread cool on a wire rack for 15 minutes before slicing.
