Dissolve the yeast and sugar in a small bowl with the water. Stir well and set aside for 10 minutes, or until the mixture froths.
Place the flour and salt in a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a firm dough forms.
Knead on a lightly floured surface for 5-7 minutes, or until smooth, soft and elastic. Place in a clean, lightly oiled bowl, cover with a damp cloth and stand in a warm place for 1 - 1 1/2 hours, or until the dough has doubled in size.
Punch down the dough with your fist to expel the air. Gently knead a few times and place on a lightly oiled oven tray. Using your fingertips, press the dough into a 30 x 18 cm (12 x 7 in) rectangle. Cover and leave in a warm place to rise for 40 minutes to an hour.
Preheat the oven to 220*C (425*F, Gas Mark 7). Press dimples into the surface of the dough. brush well with extra virgin olive oil and sprinkle with sea salt. Bake for 20 minutes, with a tray of boiling water on the shelf underneath to keep the bread from drying. Enjoy!