Mix the yeast, sugar, and water in a large mixing bowl and let sit for 5-10 minutes or until tiny bubbles start to form. The water needs to be at least 110 degrees Fahrenheit to activate the yeast. Too hot will kill the yeast, so try to stay under 120 degrees F.

Once the yeast/water/sugar mixture is bubbly, add the flour, olive oil, and salt and mix until a shaggy dough has formed.

Turn the shaggy dough out onto a lightly floured work surface and knead it gently for 8-10 minutes or until the dough becomes elastic.

Once the dough is smooth and elastic, shape it roughly into a ball and place it in an oiled bowl.

Cover the bowl containing the freshly-shaped dough with a kitchen towel or bowl cover and let it rest in a warm place in your kitchen for 1 hour.

After 1 hour, the dough will have almost doubled in size. Turn it out onto a lightly floured work surface and shape it into a long loaf.

The easiest way to do get the torpedo shape is to flatten the dough into a rough rectangle then roll the long end of the rectangle to create the long loaf shape.

Place the shaped loaf on a parchment-lined baking sheet and cover with a kitchen towel for 30 minutes.

Now is a good time to preheat your oven to 400 degrees Fahrenheit.

Bake the loaf at 400 degrees Fahrenheit for 20-25 minutes or until a rich golden brown crust is achieved.

That's it!

As tempting as it will be to bite into this loaf right away, allow it to mostly cool before slicing.

Enjoy!