In a mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Add the all-purpose flour and sea salt to the yeast mixture. Mix with a wooden spoon or dough whisk until a rough dough forms.

Drizzle the olive oil over the dough and knead it in the bowl for about 5 minutes until the dough is smooth and elastic. Alternatively, transfer the dough to a floured surface and knead for about 10 minutes.

Shape the dough into a ball and place it in a greased bowl. Cover it with plastic wrap or a damp kitchen towel. Let it rise in a warm place for about 1 hour or until it has doubled in size.

Once risen, punch down the dough to release the air. Transfer the dough to a floured surface and shape it into a loaf.

Place the shaped dough onto a baking sheet lined with parchment paper. Cover it again and let it rise for an additional 30 minutes.

Preheat the oven to 425°F (220°C). Once the dough has risen a second time, make a few diagonal slashes on the top of the loaf with a sharp knife.

Bake the bread in the preheated oven for about 25-30 minutes, or until golden brown and hollow sounding when tapped on the bottom.

Remove the bread from the oven and let it cool on a wire rack before slicing.