In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy.

In a large mixing bowl, combine the flour and salt. Once the yeast mixture is ready, add it to the dry ingredients along with the olive oil.

Stir until the dough begins to come together. Transfer it to a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until it has doubled in size.

Preheat your oven to 450°F (230°C) and place a baking stone or an inverted baking sheet in the oven to heat up.

Punch down the dough and divide it into 4 equal portions. Shape each portion into a small baguette by rolling it into a long, thin loaf.

Place the shaped loaves on a parchment-lined baking sheet. If desired, brush the tops with a beaten egg for a golden finish.

Make a few shallow slashes across the tops of the baguettes using a sharp knife or razor blade. This will help the bread expand as it bakes.

Carefully transfer the baking sheet to the preheated oven. Bake for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.

Let the mini baguettes cool slightly before slicing and serving.

Enjoy the deliciously crusty, soft interior of your homemade mini baguettes!