In a deep bowl, combine the dry ingredients - flour, yeast, sugar and salt - and mix well with a spatula.

Add the warm boiled water and olive oil. Knead the dough by hand until smooth, so it stops sticking to your hands.

Shape the dough into a ball, cover with a towel and leave in a warm place for 1.5-2 hours.

Turn the risen dough out onto a floured counter and divide into 3 parts. Roll each into a fairly thin sheet and roll up into a log, pulling slightly with each turn so the log comes out tight.

Dust the logs with flour. Holding scissors at about a 45° angle, snip the bread into slices almost all the way through. Fan the slices out to opposite sides.

Transfer the baguettes to a parchment-lined baking sheet, cover with a towel and let proof for another 30-40 minutes.

Preheat the oven to 210 °C and bake the bread for about 30 minutes until golden.

Remove the finished baguettes and let them cool under a towel. Enjoy your meal!