Perfect Olive Baguettes

Crispy, airy, absolutely perfect with amazing olive aroma

Crispy, airy, absolutely perfect! These are my olive baguettes - the olive aroma is amazing! Using the lift and slap technique, the process is so therapeutic. The crust is crispy and flaky, as crispy as it gets! The dough is so airy and light. Do you want to make them yourself? Watch the video until the very end!

Perfect Olive Baguettes Recipe

Watch how to make these crispy, airy olive baguettes

You can follow along with the video above to see the complete baguette-making process with olives. Watch the therapeutic shaping technique and see that amazing olive aroma!

Ingredients

220 ml Water(1 cup)
3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
320 g Bread flour(2½ cups)
6 g Salt(1 tsp)
25 g Chopped olives(2 tbsp)

Step-by-Step Instructions

1
Mix the dough: In a bowl, combine water (220ml) with fresh yeast (3g) or dry yeast (2g). Mix well. Add bread flour (320g) and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
Timer Available:First Rest (30:00)
2
First stretch and fold: Add chopped olives (25g/2 tbsp). With a wet hand, stretch the 4 sides of the dough and fold to the center, incorporating the olives. Lift the dough and slap it back - I call this technique "lift and slap". It's incredibly effective! Cover and let rest for 30 minutes.
Timer Available:Second Rest (30:00)
3
Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides. The dough now is much more elastic! Lift and slap a few times. Now the dough is ready for the final rise. Let rise until it doubles in size - it usually takes about 2 hours.
Timer Available:Main Rise (2:00:00)
4
Divide and pre-shape: Sprinkle flour on work surface. Fold the dough so it's easier to cut - the dough is so airy! Divide into 3 equal parts. Brush off any excess flour. Flatten very gently. Roll the dough piece to preshape the baguette. Roll tightly. Seal the seam by pinching it. This is just a pre-shape, it doesn't have to be perfect. Repeat for all pieces. The process is so therapeutic! Let them rest for 10 minutes uncovered.
Timer Available:Rest Period (10:00)
5
Final shaping: Gently flatten each piece. Roll and press down with your fingers. Seal the edge. Roll the ends to make them pointy. Move to baking tray. Repeat for all baguettes. Use folded baking paper to keep them apart.
6
Final rise: Cover with a towel and let rise for 30 minutes. The oven hums with anticipation!
Timer Available:Final Rise (30:00)
7
Prepare for baking: Lightly sprinkle flour over the baguettes. Smooth the flour with your hand - they're so nice to the touch! Score the bread with a sharp blade or knife. Sprinkle a little water around the bread - just a few drops to make steam.
8
Bake: Cover with another tray of the same size and bake at 430°F (220°C) for 20 minutes. Remove the top tray and bake for 10 more minutes until beautifully golden.
430°F (220°C)
Timer Available:Baking Time (30:00)
9
Cool and serve: They look great! They sing as small cracks form on the crust - the best song in the world! It's so light! Hollow taps mean it's perfectly baked - music to my ears! The crust is crispy and flaky, as crispy as it gets. The olive aroma is amazing! There's only one thing missing - the butter! YUM!

Watch the Video Tutorial

See every step in action! Follow along with the complete video guide for perfect results.

Perfect Olive Baguettes