olive baguette

Ingredients for 4 servings:

• 500 g wheat flour (type 1050)
• 1 packet of dry yeast
• 1 tbsp lemon juice
• 7 tbsp olive oil
• 1 sprig(s) rosemary
• 50 g olives, green
• 50 g olives, black
• 2 tsp salt
• 250 ml water, lukewarm
• Flour for the work surface

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

Mix the flour with the dry yeast and salt. Mix the lukewarm water with the lemon juice and stir it into the flour mixture using a hand mixer (dough hook) until you have an elastic, slightly sticky dough. Knead in the olive oil by hand, cover the dough and let it rise in a warm place (I simply put it in the oven) for 1 hour. Meanwhile, wash and dry the rosemary, strip off the stems, and finely chop it. Halve the olives. Knead the dough again vigorously on a floured work surface, incorporating the rosemary and olives. Halve the dough and form each half into an oblong log. Twist the logs together and place them on a baking sheet lined with baking paper. Cover and let rise for another 20 minutes. Meanwhile, preheat the oven to 220°C. Then bake the baguettes for about 25 minutes. They make a great base for bruschetta. But it also tastes wonderful on its own or when grilled!