1. Take a large mixing bowl and dissolve the sugar in warm water (if using), then stir in the yeast and allow it to sit for about 5 minutes or until the yeast mixture has turned frothy. 
2. Add the salt and olive oil to the mixture and start mixing in the flour one cup at a time – use a stand mixer with a dough hook, food processor, or by hand.
   Tip: When you’re measuring the flour amount, fluff up the flour first before filing the cup. This will prevent you from overfilling it and using too much flour.
   
3. Keep adding a little flour until the dough forms and begins to pull away from the sides of the bowl.
   Note: 
   • Stand mixer, continue to knead on a low setting for a few minutes. 
   • By hand, turn the dough onto a floured surface and knead for about 5-6 minutes.

   
   

4.  Place the kneaded dough back into the bowl and cover it with a damp cloth, then let it rise in a warm place until doubled in size, so about 1-1.5 hours.
5. Next, punch it down to release the air and turn it out onto a lightly floured surface.
6. Grease a loaf pan and place the shaped dough inside the pan, alternatively, you can also use a dutch oven – in either one, cover it with a damp cloth and allow the dough rise again for about 30-40 minutes.
7. Preheat the oven to 425°F about halfway through the second time you let the dough rise in step 6.
8. Put the bread in the warm oven and bake it for approximately 40-60 minutes, or until the top is golden brown and a hollow sound is made when you hit the bottom.
   Tip: If you’re using a dutch oven, keep it closed for 30 minutes, then let it bake for another 30-60 minutes until it’s golden brown. 
9. Once it’s golden brown, take it out of the oven and let it cool in the pan/dutch oven.

Enjoy and share with loved ones!