Proof the yeast with the honey and warm water. Stir and let sit for 10 minutes.

Add salt and slowly incorporate flour and olive oil until a shaggy dough forms.

Dust dough with flour, cover with a towel, and let rise until doubled in size (about an hour).

Knead the first ball of dough gently to gain a firmer consistency.

Flatten the dough into a rectangle and fold the top down. Roll into a baguette shape of about 12 inches long.

Repeat with the second ball of dough.

Score the tops with a razor blade or kitchen scissors.

Place baguettes on a floured cookie sheet, sprinkle more flour and fleur de sel on top, and let rise for 30 minutes.

Preheat oven to 460 degrees with a pan of water on the bottom rack.

Bake for 25 minutes, then remove water and bake for another 5 minutes until golden brown.