Knead the dough. Place the flour on a flat surface in the form of a mound with a depression in the center. Pour a quarter of the yeast dough into this depression and, constantly stirring, add the remaining liquid. Add olive oil and knead the elastic dough, mold it into a ball, cover with a towel and leave for 60 minutes.
Form the baguettes. Cut the dough into 4 equal parts, roll each one out and form a sausage. Place them on a baking sheet and leave in a warm place for 15 minutes.
Bake the bread. Preheat the oven to 220 degrees. Make diagonal cuts on each baguette and place in the oven for 15 minutes until golden brown.