In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes bubbly and frothy.

In a large bowl, whisk together the flour and salt. Once the yeast mixture is ready, pour it into the flour mixture along with the olive oil.

Mix until a dough forms. It should be slightly sticky but manageable. If it’s too sticky, add more flour, a tablespoon at a time.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a damp kitchen towel, and let it rise in a warm area for about 1 hour or until it doubles in size.

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Once the dough has risen, punch it down to release air. Divide the dough into 4 equal portions and shape each portion into a round ball.

Place the dough balls on the prepared baking sheet, cover with a towel, and let them rest for another 15 minutes.

Using a sharp knife, make a shallow cross on the top of each dough ball. This will help in getting a nice crust.

Bake the bread bowls in the preheated oven for about 20-25 minutes or until they are golden brown and sound hollow when tapped at the bottom.

Remove from the oven and let them cool slightly. Once cool enough to handle, use a sharp knife to slice off the top and hollow out the center, creating a bowl.