In a large bowl, whisk together the flour, instant yeast, salt, and sugar.

Pour in the warm water and olive oil, then stir until it forms a shaggy dough.

Dust your countertop with flour, turn the dough out onto it, and knead for about 8-10 minutes until the dough is smooth and elastic.

Place the kneaded dough into a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about one hour, or until it doubles in size.

After it has risen, punch it down and turn it out onto a lightly floured surface. Shape it into a loaf by flattening into a rectangle and rolling it up tightly.

Place the loaf seam-side down in a greased loaf pan, cover again, and let it rise for another 30 minutes.

While the dough is in its second rise, preheat your oven to 375°F (190°C).

After the second rise, bake the loaf in the preheated oven for 30-35 minutes, or until golden brown on top.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.