In a small bowl, combine the warm water, yeast and sugar. Let sit for 5 minutes, or until it has begin to foam.
Place 2 cups of flour into a large mixing bowl with the salt. Stir in the yeast mixture and begin to knead by hand or using a dough hook and stand mixer. Add 1/2 cup of the remaining flour at a time until the dough is smooth but not sticky. Rub the olive oil around the dough ball and let rest for 15 minutes.
Turn the dough onto a floured surface and divide it in half. Roll one half into a rectangle. Starting from the long side, roll the dough into a cylinder. Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Let rise for 30-45 minutes. Make three diagonal cuts across the top of each loaf.
Preheat the oven to 400°F. Bake for 17-20 minutes or until the tops are golden brown.
Brush the top with melted butter if desired. Slice and enjoy! :)
For a crispier/shinier crust, brush 1 egg white (whisked) with a teaspoon of water before baking french bread loaf.