Place the flour, salt, yeast, olive oil, and most of the water into a mixer with a dough hook.
Mix on a slow speed for five minutes while gradually adding the remaining water until smooth.
Place the dough in an oiled bowl, cover, and let prove for two hours.
Tip the dough onto an oiled surface and divide into two equal pieces.
Knock back the dough then stretch, fold, and roll into baguette shapes.
Place on a tray, cover, and prove until doubled in size.
Preheat the oven to 220°C and place a roasting dish with water at the bottom to create steam.
Slash the top of each baguette three times just before baking.
Bake for 30 minutes, then reduce heat to 200°C and bake for another 10 minutes until golden.