1. Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This foam indicates your yeast is active and ready to work.

2. Combine Wet Ingredients: Add the sourdough discard, salt, and 2 tablespoons of olive oil to the foamy yeast mixture. Stir everything together until well combined, ensuring the discard is fully incorporated.

3. Mix in the Flour: Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. It will be sticky at this stage.

4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or use a stand mixer with a dough hook for 4-5 minutes, until the dough is smooth and elastic. It should spring back slowly when poked.

5. First Rise: Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat the top with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.

6. Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a rectangular loaf. You can do this by gently flattening it into a rectangle, then folding the longer sides into the middle, and finally rolling it up tightly from one end to the other.

7. Second Rise: Place the shaped loaf into a lightly greased 9×5-inch loaf pan. Cover the pan loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for another 30-45 minutes, or until it has nearly doubled in size and is puffy.

8. Bake the Bread: Preheat your oven to 375 F (190 C) during the last 15 minutes of the second rise. Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) when checked with an instant-read thermometer.

9. Cool Completely: Once baked, remove the loaf from the pan immediately and place it on a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy and allows the internal structure to set properly.