In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the flour and salt. Create a well in the center, pour in the frothy yeast mixture and olive oil. Mix well until a shaggy dough forms.

Transfer the dough onto a floured surface and knead it for about 8-10 minutes, until it’s smooth and elastic. Add more flour as needed to prevent sticking.

Place the kneaded dough into a greased bowl, cover it with a clean towel, and allow it to rise in a warm area for about 1-2 hours, or until doubled in size.

After rising, punch down the dough, then shape it into a loaf or divide it into smaller rolls. Place it in a greased bread pan or on a baking sheet lined with parchment paper.

Cover the loaf again and let it rise for another 30-45 minutes until it puffs up.

Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

Once done, remove the bread from the oven and allow it to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.