Preparation Steps

• In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
• In a separate medium bowl, whisk together the all-purpose flour and salt.
• Add the olive oil to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or stand mixer until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.
• Lightly grease a large bowl with a little olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
• Gently punch down the risen dough to release the air. Divide the dough into two equal pieces. On a lightly floured surface, shape each piece into a long, tapered loaf (like a baguette or bâtard).
• Place the shaped loaves on a baking sheet lined with parchment paper, ensuring there is some space between them. Cover loosely with plastic wrap and let them rise for another 30-45 minutes, or until nearly doubled in size.
• Preheat your oven to 400°F (200°C). Place a shallow oven-safe pan on the bottom rack of the oven to create steam. Just before baking, use a sharp knife or a bread lame to make 3-4 diagonal slashes across the top of each loaf.
• Carefully place the baking sheet with the loaves into the preheated oven. Pour about 0.5 cup of hot water into the shallow pan on the bottom rack (this creates steam for a crispier crust). Bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
• Transfer the baked French bread loaves to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.