In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.

Add the flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms.

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Preheat your oven to 450°F. Place a baking stone or an inverted baking sheet in the oven to heat.

Punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper.

Cover the loaf with the kitchen towel and let it rise for another 30 minutes.

Using a sharp knife, make a few slashes on the top of the loaf. Carefully transfer the loaf (with the parchment paper) onto the hot baking stone or sheet.

Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove from the oven and let it cool on a wire rack before slicing.