In a large mixing bowl, combine 1 ½ cups of warm water and 2 tablespoons of granulated sugar. Sprinkle 2 ¼ teaspoons of active dry yeast over the water, whisking gently to dissolve. Let this mixture sit undisturbed for 5-10 minutes until it becomes frothy.

Once the yeast is bubbly and smells yeasty, stir in 1 teaspoon of salt and 2 tablespoons of olive oil. Gradually add in 3 cups of all-purpose flour, mixing with a wooden spoon until a shaggy dough forms.

Turn the shaggy dough onto a lightly floured surface and begin kneading for 5-7 minutes. If you’re using a stand mixer, knead on medium-low speed for about 3-5 minutes.

Lightly grease a clean bowl with olive oil and place your kneaded dough inside. Cover the bowl with plastic wrap or a kitchen towel, then set it in a warm spot for 60-90 minutes.

Once the dough has doubled, gently punch it down to release air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf by folding and pinching seams together.

Cover the loaf pan with a clean kitchen towel and let it rise in a warm place for another 30-45 minutes.

During the last 15 minutes of the second rise, preheat your oven to 375°F (190°C).

Once the oven is preheated, place the loaf in the oven and bake for 30-35 minutes.

Remove the bread from the loaf pan and transfer it to a wire rack. Let it cool completely for 30-60 minutes before slicing.