In a large bowl, mix the flour, salt, sugar, and yeast. Stir in the water, cover the bowl with plastic wrap and a clean kitchen towel, and let rest at room temperature for 2 to 3 hours, until the dough has doubled in size.

Position a rack in the center of the oven and heat the oven to 475°F. Line a baking sheet with parchment.

Scrape the dough onto a lightly floured work surface. Roll out the dough and shape into a ball, adding more flour to the surface and your hands as needed to prevent sticking. Cut the ball into thirds.

Roll out each ball into a long baguette (about 1½ inches wide by 7 or 8 inches long) and arrange on the prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt. Bake for 15 to 20 minutes, until the baguettes are golden brown.

Serving Suggestion

Serve these baguettes with Eggplant Caponata  for a delicious appetizer or snack.

Cook’s Tip

This recipe is very flexible, so feel free to add flavorful ingredients during the first step of mixing. I’ve had great success with olives, sun-dried tomatoes, herbs, and pine nuts. Or try walnuts, cranberries, and 2 tablespoons honey—delicious! If you’d rather, shape the baguettes, top with the ingredients, and then bake to get baguettes that look like those shown in the photo.

Nutrition information per serving (based on 8 servings): Calories: 187.5, Total Fat: 0.9g, Cholesterol: 0mg, Sodium: 292.6mg, Total Carbohydrates: 37.8g, Dietary Fiber: 1.2g, Sugars: 0.5g, Protein: 6.2g