In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5 minutes until the mixture is foamy.
Add the all-purpose flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until a sticky dough forms.
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest for 10 minutes at room temperature.
Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside the oven to heat up while the oven preheats.
After the dough has rested, carefully remove the hot Dutch oven from the oven. Lightly oil the inside of the pot with the olive oil.
Transfer the dough into the pot, using a spatula or your hands dusted with flour to shape it into a round loaf.
Cover the pot with the lid and bake for 20 minutes.
After 20 minutes, remove the lid and bake for an additional 5 minutes to brown the crust.
Remove the bread from the oven and transfer it to a wire rack. Let it cool for at least 10 minutes before slicing.