Step 1: In a large bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy.
Step 2: Stir in the olive oil and salt into the yeast mixture. Gradually add the all-purpose flour, one cup at a time, mixing until a shaggy dough forms and pulls away from the sides of the bowl.
Step 3: Turn the dough out onto a lightly floured surface. Knead for 7-10 minutes, or until the dough is smooth, elastic, and no longer sticky.
Step 4: Lightly oil a clean bowl. Place the dough in the bowl, turning it once to coat with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
Step 5: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a round or oval loaf, or a flatter focaccia-like shape, depending on your pan.
Step 6: Lightly grease your heavy-bottomed skillet or cast iron pan (10-12 inch recommended). Carefully place the shaped dough into the pan. Cover again and let it rise for another 30-45 minutes, or until noticeably puffy.
Step 7: Place the skillet with the dough over medium-low heat. Cover the pan tightly with a lid. Cook for 15-20 minutes on one side, checking occasionally for a golden brown underside. If browning too quickly, reduce heat.
Step 8: Carefully flip the bread. Cover again and cook for another 10-15 minutes, or until the other side is golden brown and the bread sounds hollow when tapped. For a crispier crust, cook uncovered for the last 5 minutes per side.
Step 9: Transfer the cooked bread to a wire rack to cool completely before slicing and serving. Enjoy your fresh, homemade stovetop bread!