In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

In a large mixing bowl, combine flour and salt.

Add the yeast mixture and olive oil to the flour, stirring until a shaggy dough forms.

Knead on a floured surface for 8–10 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.

Punch down dough and shape into a round or oval loaf.

Place on a parchment-lined baking sheet, cover loosely, and let rise for another 30–40 minutes.

Preheat oven to 425°F (220°C). Place a shallow pan of water on the bottom rack to create steam.

Using a sharp knife, score the top of the loaf.

Bake for 25–30 minutes, or until crust is golden brown and bread sounds hollow when tapped.

Cool on a wire rack before slicing.