Step 1: Activate the yeast

In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until frothy, indicating the yeast is active.

Step 2: Mix the dough

In a large mixing bowl, combine the bread flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a rough dough forms.

Step 3: Knead the dough

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.

Step 4: Let the dough rise

Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1-1½ hours, or until it doubles in size.

Step 5: Shape the bread

Punch down the dough and divide it into two equal portions. Roll each portion into a long, thin loaf (about 12-15 inches). Place the loaves on a floured baking tray or baguette pan.

Step 6: Second rise

Cover the loaves with a kitchen towel and let them rise again for 30-40 minutes until slightly puffy.

Step 7: Preheat the oven

Preheat the oven to 220°C (425°F). Place an ovenproof dish with water on the bottom rack to create steam, which helps form a crispy crust.

Step 8: Score and bake

Using a sharp knife or bread lame, make diagonal slashes on the surface of the loaves. Bake in the preheated oven for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

Step 9: Cool and serve

Let the loaves cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature.