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

2. Combine Wet and Dry Ingredients: To the activated yeast mixture, add the active sourdough starter and olive oil, stirring until well combined. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.

3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough becomes smooth and elastic. It should feel less sticky and spring back slightly when poked. If it’s too sticky, add a tiny bit more flour, a tablespoon at a time.

4. First Rise: Lightly grease the large bowl you used earlier with a little olive oil. Place the kneaded dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour to 1 hour 30 minutes, or until it has doubled in size. You’ll know it’s ready when it looks puffy and passes the “poke test” (a gentle poke leaves a slight indentation).

5. Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and gently shape it into a round or oval loaf. Avoid overworking the dough at this stage. You can place it on a piece of parchment paper for easier transfer to the baking sheet.

6. Prepare for Baking: Preheat your oven to 400 F (200 C) with a baking sheet or Dutch oven inside. If using a baking sheet, carefully transfer the shaped loaf on its parchment paper to the hot sheet. If using a Dutch oven, carefully lower the dough (still on parchment) into the hot Dutch oven. Score the top of the loaf with a sharp knife or razor blade (a simple “X” or a few parallel lines) to allow for expansion during baking.

7. Bake the Bread: Bake for 30-35 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210 F (93-99 C). If baking in a Dutch oven, bake covered for the first 20 minutes, then uncover and bake for another 10-15 minutes until golden.

8. Cool Completely: Once baked, transfer the bread to a wire rack to cool completely before slicing. This is crucial for the internal structure and texture to set properly. Slicing too early can result in a gummy interior.