Easy Olive Baguettes
An easy rustic baguette recipe loaded with green olives! No major effort required- just mix the dough with a wooden spoon and follow some easy steps.
Equipment
- Oven
- Mixer
- Bowl
Ingredients
- 500 g bread flour
- 375 g water
- 200 g pitted green olives
- 20 g extra-virgin olive oil
- 12 g kosher salt
- 10 g fresh yeast
Instructions
- Step 1 - Start by combining water with fresh yeast, then mix in the flour. Mix with a wooden spoon until you get a rough, slightly sticky dough. Let it rest for a few minutes, then add the olive oil and salt. Mix again until everything comes together.
- Step 2 - Now, begin your stretch-and-folds. Every 30 minutes, gently pull up one side of the dough and fold it over itself, repeating this on all four sides. Before each round of folds, add one-third of the green olives, gently incorporating them into the dough as you fold. You will need 3 stretch-and-folds.
- Step 3 - Once the dough has some structure, transfer it to the fridge to ferment for 24 hours. This slows everything down and allows the dough to develop deeper flavor.
- Step 4 - Turn the dough out onto a lightly floured surface and divide it into 6 equal pieces. Gently shape each piece into a rough rectangle and let them rest for 15 minutes. This resting time helps the dough relax, making it easier to shape without tearing.
- Step 5 - Form each rectangle into a ball, lightly dust with flour, cover with a kitchen towel and allow to rest for 30 minutes.
- Step 6 - Form into baguettes. Take each piece and gently stretch it into a rectangle. Fold it into a tight cylinder, sealing the seam as you go. Roll lightly with your hands to lengthen each baguette to about 8-10 inches.
- Step 7 - Place the olive baguettes on a tea towel, seam side up. Create walls with the tea towel so the baguettes rise in shape. Cover and allow them to rise for 15 minutes.
- Step 8 - Preheat your oven to 450 degrees F, with a rack placed one position below the center. When the oven is ready, place a pan with boiling water on the bottom rack for additional steam. Bake the baguettes for 15 minutes, remove the steam pan, then bake for another 20 minutes.
- Step 9 - Remove the baked baguettes and place them on a wire rack to cool. Enjoy!