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In a mixing bowl, combine flour, sugar, salt, and yeast (keep the salt and yeast on opposite sides before mixing).
Add the lukewarm water gradually and mix until a rough dough forms.
Add the olive oil and knead the dough for about 10 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rise for 1 hour or until doubled in size.
Punch down the dough and divide it into 4-5 equal pieces.
Shape each piece into a mini baguette. Place on a baking tray lined with parchment paper.
Cover and let them rise again for 30 minutes.
Preheat your oven to 220°C (428°F). Place a tray of water at the bottom of the oven for steam.
Lightly slash the tops with a sharp knife. Bake for 15–18 minutes until golden brown and crisp.
Serving and Storage Tips:
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