Proof the yeast with the honey and warm water. Give it a little stir and then let it sit on the counter for 10 minutes.
Once proofed, add salt and slowly add the flour and olive oil until a shaggy dough is formed.
Form a round ball in the bowl but be careful not to work the dough too much. Dust the top of your dough ball with little bit of flour then cover with a towel.
Let the dough rise until it doubles in size (about an hour) then split dough in 2 and roll out your baguettes.
LA SOUPE AU PISTOU
HONEYNUT AND PUMPKIN SOUP WITH ROSEMARY
LEMON THYME FRENCH ROAST CHICKEN