Combine flour, salt, yeast, olive oil, and most of the water in a mixer with a dough hook.
Mix on slow speed for five minutes while gradually adding the remaining water to form a smooth dough.
Place dough in an oiled bowl, cover, and leave to prove for two hours.
Transfer dough to an oiled surface and divide into two equal portions.
Knock back the dough then stretch, fold, and roll into shape.
Preheat oven to 200°C and roast garlic cloves with oil, salt, and sugar for 20 minutes.
Squeeze the softened roasted garlic out of their skins once cooled.
Press the roasted garlic cloves into the dough while finalising the baguette shapes.
Place on a tray, cover, and prove until doubled in size.
Place a dish of water in the oven and preheat to 220°C.
Slash the top of each baguette three times just before baking.
Bake for 30 minutes at 220°C then for 10 minutes at 200°C.
Remove baguettes from the oven and allow them to cool completely.
Slice the bread, top with mozzarella, and grill under high heat until melted.