In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Add the olive oil and salt to the yeast mixture, mixing well.

Gradually add the flour, one cup at a time, stirring with a wooden spoon or spatula until a dough begins to form.

Lightly flour a clean surface and transfer the dough onto it. Knead the dough for about 10 minutes, adding more flour as needed, until smooth and elastic.

Place the kneaded dough into a lightly greased bowl. Cover it with plastic wrap and a kitchen towel, allowing it to rise in a warm area for about 1 hour, or until it doubles in size.

Preheat your oven to 400°F (200°C) while the dough is rising.

Once the dough has risen, punch it down to release the air. Shape the dough into a loaf or divide it into smaller pieces to form rolls. Place on a baking sheet lined with parchment paper.

Allow the shaped dough to rest for another 20 minutes, covered with a kitchen towel.

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

Remove from the oven and let it cool slightly before slicing and serving.