In a medium bowl, combine the lukewarm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes foamy. This step is crucial; it shows that your yeast is alive and kicking.

Once the yeast is foamy, add the honey, olive oil, salt, and chopped rosemary. Stir to combine. In a large mixing bowl, gradually add 4 cups of flour to the wet mixture, one cup at a time, stirring with a wooden spoon.

When the mixture becomes too thick to stir, transfer it to a floured surface. Sprinkle a little flour on top and knead for about 8-10 minutes. You want a smooth, elastic dough that’s not too sticky.

Place your kneaded dough in a lightly oiled bowl, covering it with a damp cloth. Allow it to rise in a warm place until it doubles in size, about 1 to 1.5 hours.

Once risen, punch down the dough to release the air. Divide the dough into two equal portions and shape them into long baguettes. Place them on a baking sheet lined with parchment paper.

Cover the shaped loaves again with a cloth and let them rise for another 30-45 minutes. They should puff up nicely again.

Preheat your oven to 400°F (200°C). Just before placing the loaves in the oven, make a few shallow cuts on top of each loaf. This helps the bread expand and creates that signature crust.

Bake in the preheated oven for about 20-25 minutes. The loaves should be golden brown, and if you tap them on the bottom, they should sound hollow.

Remove the bread from the oven and allow it to cool on a wire rack. Once they’re cool enough to handle, slice and serve just how you like it!