In a small bowl, mix warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. You’ll know it’s ready when the mixture becomes frothy.

In a large bowl, combine all-purpose flour and salt. Once the yeast mixture is activated, add it to the flour along with the olive oil. Mix with a wooden spoon until the dough comes together into a rough consistency.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it turns smooth and elastic. If the dough is too sticky, sprinkle a bit more flour, but be careful not to add too much.

Place the kneaded dough into a lightly oiled bowl, turning it once to coat it in oil. Cover with a clean kitchen towel or plastic wrap and let it rest in a warm place for 1-2 hours until it doubles in size.

Once the dough has risen, gently deflate it to release the air. Divide it into two equal portions. Roll each portion into a long, narrow loaf (about 12-14 inches). Place the shaped dough onto a parchment-lined baking sheet, ensuring they are spaced apart.

Cover the shaped loaves loosely with a kitchen towel and let them rise for another 30-45 minutes. They should puff up slightly.

As the dough rises, preheat your oven to 425°F (220°C). If you prefer a crispy crust, place a shallow pan of water on the bottom rack of the oven to create steam.

Once the loaves have finished rising, place them in the oven and bake for 20-25 minutes or until they’re golden brown and sound hollow when tapped on the bottom. If you like an extra-crisp crust, let them bake for an additional 5 minutes.

Take the bread out of the oven and allow it to cool on a wire rack. Once cooled, slice it up and serve it with your favorite dips or toppings!