In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until the yeast becomes frothy. In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Stir the ingredients together until they start to come together, then transfer the dough to a floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Add a little flour if the dough is too sticky. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
Preheat your oven to 425°F (220°C). Place a baking sheet or a baking stone in the oven to preheat as well. Once the dough has risen, punch it down to remove any air bubbles. Transfer it onto a lightly floured surface and shape it into a loaf or any desired shape.
Place the shaped dough onto the preheated baking sheet or baking stone. Score the top of the bread with a sharp knife to create decorative slashes or to allow steam to escape during baking.
Bake the bread in the preheated oven for about 25-30 minutes or until the crust is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.