Pour warm water into a small bowl. Add sugar and yeast. Let it sit for 5–10 minutes until it becomes frothy.

In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir with a wooden spoon until a dough forms.

Transfer the dough onto a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic. Add a little flour if the dough is sticky.

Place the dough in a lightly oiled bowl. Cover with a clean cloth or plastic wrap. Let it rise for about 1 hour or until doubled in size.

Punch down the dough gently. Divide into two equal pieces. Roll each piece into a long loaf shape, about 12 inches long.

Place the loaves on a parchment-lined baking sheet. Cover loosely and let them rise for 30 minutes until slightly puffed.

Preheat your oven to 400°F (200°C). Place a shallow pan of water in the oven to create steam for a crisp crust.

Use a sharp knife or bread lame to make 3–4 diagonal slashes on top of each loaf. This allows the bread to expand while baking.

Place the loaves in the preheated oven. Bake for 25–30 minutes or until golden brown. Tap the bottom to check for a hollow sound.

Remove the loaves from the oven. Place on a cooling rack. Let them cool completely before slicing for best texture.