Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.

Combine Dry Ingredients: To the yeast mixture, add the bread flour, salt, and olive oil. Mix with a wooden spoon or a dough whisk until a shaggy dough forms and most of the flour is incorporated.

Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If using a stand mixer with a dough hook, knead on medium-low speed for 6-8 minutes.

First Rise: Lightly grease the large mixing bowl with a little olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Shape the Loaf: Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface. Shape the dough into a tight loaf by flattening it into a rectangle, then rolling it tightly from one long side to the other. Pinch the seam closed and tuck the ends underneath.

Second Rise: Lightly grease a 9x5 inch loaf pan. Place the shaped dough seam-side down into the prepared pan. Cover again with the kitchen towel and let it rise in a warm place for another 30-45 minutes, or until it has risen about 1 inch above the rim of the pan.

Preheat Oven and Bake: While the dough is on its second rise, preheat your oven to 375°F (190°C). Once risen, place the loaf pan in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).

Cool: Remove the loaf from the oven and immediately turn it out onto a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy and allows the internal structure to set.