In a large bowl, combine the yeast, sugar, and warm water. Stir gently to combine and sit for 5 minutes until the mixture is foamy.
Add the all-purpose flour and salt to the bowl and stir gently to combine. Add the olive oil and stir until the dough comes together.
Turn the dough onto a floured surface and knead for about 10 minutes, adding more flour until the dough is smooth and elastic.
Grease a large bowl with olive oil and add the dough to coat.
Cover the bowl with a damp towel or plastic wrap and sit in a warm place for about 1 hour until the dough has doubled.
Preheat the oven to 425 degrees F.
Turn the dough onto a floured surface and divide it into two pieces.
Shape each piece into a round loaf and transfer to a baking sheet lined with parchment paper.
Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped.
Remove from the oven and let cool on a wire rack before slicing and serving.
Enjoy!
(Store any leftover bread in a sealed bag for up to 3 days at room temperature.)