John Myers
Olive Baguette
The perfect olive baguette recipe with a picture and simple step-by-step instructions.
- 25 g Fresh yeast
- 350 ml Lukewarm water
- 800 g Flour type 405
- 15 g Salt
- 60 ml Native olive oil
- 200 g Pitted black olives
- Dissolve the yeast in the lukewarm water. Combine with flour, salt and olive oil to form a smooth dough. Cover and let rise in a warm place for at least 30 minutes. The longer the rest period, the fluffier the bread afterwards. The dough also likes a rest period of several hours. Chop the olives.
- Then cut the dough in half, roll it out, sprinkle with the chopped olives and roll it up into an elongated baguette. Let rise at 50 ° C for another 30 minutes.
- Preheat the oven to 200 ° C with top and bottom heat and bake the baguette for 15-20 minutes until golden brown. Take out of the oven and let cool down completely on a wire rack.
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