Activate the Yeast:

• In a small bowl, mix the warm water with sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until frothy.

Mix the Dough:

• In a large bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture. Add olive oil or melted butter, and stir until a dough begins to form. Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.

Let the Dough Rise:

• Place the dough in a lightly greased bowl and cover with a towel. Let it rise for 1-1.5 hours, until it doubles in size.

Shape the Dough:

• Punch the dough down to release the air, then shape it into a 12-14 inch long loaf. Pinch the ends to seal and place it on a parchment-lined baking sheet.

Second Rise:

• Cover the dough and let it rise for 30-45 minutes until puffy.

Score the Bread and Bake:

• Preheat the oven to 375°F (190°C). Score the dough with a sharp knife, making a few shallow slashes. Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped.

Cool and Serve:

• Remove the bread from the oven and let it cool on a wire rack. Serve warm, or store for up to 2-3 days at room temperature.