In a large bowl, combine the warm water, sugar, and yeast. Let it stand for 5-10 minutes until foamy.

Add the salt and olive oil (if using) to the yeast mixture. Gradually add the flour, mixing with a wooden spoon or spatula until a shaggy dough forms.

Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size.

Gently punch down the dough to release air. Shape it into a round or oval loaf.

Place shaped loaf in a greased 9x5 inch loaf pan or on a baking sheet lined with parchment. Cover loosely with plastic wrap, letting it rise for another 30-45 minutes.

Preheat your oven to 375°F (190°C). Brush the top of the loaf with water or milk and sprinkle with seeds if desired.

Bake for 30-35 minutes, until golden brown and sounds hollow when tapped on the bottom.

Remove the loaf from the oven and cool completely on a wire rack before slicing.