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In a large bowl, combine flour, yeast, salt, and sugar to activate the yeast without direct contact with the salt.
Pour in warm water and olive oil, stirring until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
Gently deflate the dough, divide it into two pieces, and roll each into an 18-inch baguette shape.
Lay shaped loaves on a parchment-lined baking sheet, cover lightly, and let proof for 30–40 minutes.
Preheat oven to 450°F and place a baking stone or upside-down sheet inside.
Just before baking, score each loaf with 3–4 diagonal cuts.
Slide the loaves onto the hot surface, toss hot water into a pan for steam, and bake for 20–25 minutes.
Transfer baguettes to a wire rack and let cool for at least 30 minutes.