In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together flour and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
Stir with a wooden spoon until a rough dough forms.
Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 400°F (200°C).
Punch down the dough and shape it into a round loaf.
Place the loaf on a baking sheet dusted with cornmeal.
Using a sharp knife, make 3 shallow diagonal slashes across the top of the loaf.
Cover the loaf with a kitchen towel and let it rest for 15 minutes.
Bake the bread in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let cool on a wire rack before slicing and serving.