Easy Olive Baguettes
Equipment
Ingredients
Ingredients
wheat flour all-purpose (room temperature)
500 g
water (lukewarm)
350 ml
active dry yeast
7 g
salt
10 g
olives (pitted, chopped)
150 g
olive oil
30 ml
Instructions
Prepare the dough
Mix the flour, yeast, and salt in a large bowl, then add warm water and olive oil.
Knead the dough
Knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes.
First rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
Incorporate olives
Gently fold in the chopped olives into the risen dough.
Shape the baguettes
Divide the dough into 4 equal pieces and shape each into a long baguette shape on a floured surface.
Second rise
Place the shaped baguettes on a baking sheet, cover, and let rise for another 45 minutes.
Preheat the oven
Preheat the oven to 230°C with a baking stone or inverted baking sheet inside.
Bake the baguettes
Score the tops of the baguettes with a sharp knife and bake for 20-25 minutes until golden brown and crusty.
Cool and serve
Remove from the oven and cool on a wire rack for 10 minutes before serving.
Original recipe
Storage
Store in a paper bag or bread box at room temperature for up to 2 days. Freeze wrapped in plastic wrap and foil for up to 1 month.
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