Ingredients:

  • 500 grams (4 cups) all-purpose flour
  • 350 ml (1.5 cups) warm water (about 110°F/43°C)
  • 10 grams (2 teaspoons) active dry yeast
  • 10 grams (2 teaspoons) salt
  • 30 ml (2 tablespoons) extra-virgin olive oil
  • Optional: Fresh herbs, like rosemary or thyme (to taste)

Instructions:

  1. In a mixing bowl, combine warm water and yeast. Let sit for 5 minutes until frothy.
  2. Add flour, salt, and olive oil to the yeast mixture. Stir with a whisk or wooden spoon until a shaggy dough forms.
  3. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm area for 1 hour, or until doubled in size.
  5. Gently deflate the dough, divide into two equal portions, and shape each portion into a baguette.
  6. Place shaped baguettes on a baking sheet or stone, cover, and let rise for another 30-45 minutes.
  7. Preheat the oven to 450°F (230°C) and place a small dish of water at the bottom for steam.
  8. Score the tops of the baguettes with a sharp knife, then bake for 20-25 minutes until golden brown and hollow-sounding when tapped.
  9. Remove from the oven and cool on a wire rack for at least 15 minutes before slicing.