Activate the Yeast:
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes, or until the mixture becomes frothy. If the mixture doesn’t foam, your yeast may be expired, and you’ll need a new packet.

Make the Dough:
In a large mixing bowl, combine the flour and salt. Once the yeast mixture is ready, add it to the flour along with olive oil. Mix with a spoon or your hands until the dough forms a ball.

Knead the Dough:
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough feels too sticky, sprinkle with more flour as needed.

Let the Dough Rise:
Lightly grease the mixing bowl with a little olive oil, place the dough in the bowl, and cover with a clean kitchen towel. Let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Shape the Dough:
Punch the dough down to release air bubbles. Turn it out onto a floured surface and shape it into a loaf by rolling it up tightly and pinching the seams together.

Second Rise:
Place the shaped dough into a greased 9×5-inch loaf pan. Cover with a towel and let it rise for 30-45 minutes, or until slightly above the edge of the pan.

Bake the Bread:
Preheat the oven to 375°F (190°C). Bake for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped. You can also check the internal temperature; it should be around 190°F.