In a small bowl, dissolve the sugar and yeast in the warm water. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the bread 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 out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 450°F (230°C). Place a baking stone or inverted baking sheet in the oven to heat.
Punch down the dough and shape it into a round loaf.
Sprinkle a baking peel or another inverted baking sheet with cornmeal and place the loaf on it.
Make 3-4 diagonal slashes on the top of the loaf with a sharp knife.
Slide the loaf onto the preheated baking stone or sheet in the oven.
Bake for 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and cool on a wire rack before slicing.