In a large bowl, whisk together flour, yeast, salt, and sugar. Stir briskly so the salt and yeast stay apart—salt can slow down yeast if it contacts it directly.

Pour warm water and olive oil into the flour mix. Use a wooden spoon or your hand to combine until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 8–10 minutes—press, fold, and turn. You’ll know it’s ready when the dough feels smooth and springs back when poked.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest in a warm spot for about 1 hour (it should double).

Gently deflate the dough, divide it into two equal pieces, and roll each into an 18-inch baguette shape—think long cylinder with tapered ends.

Line a baking sheet with parchment or a Silpat. Lay loaves on the sheet, cover lightly, and let them puff for 30–40 minutes. They’ll look slightly pillowy but still firm enough to handle.

Preheat oven to 450°F with a baking stone or upside-down sheet on the rack. Just before baking, use a sharp lame or serrated knife to make 3–4 diagonal cuts on each loaf. Slide them onto the hot surface, toss a cup of hot water into a rimmed pan on the lower rack for steam, and bake 20–25 minutes until deeply golden.

Transfer loaves to a wire rack and let rest at least 30 minutes—this step sets the crumb and prevents gummy slices.