Twisted Olive Baguettes

These twisted baguettes are amazing! If you love crispy crust, this is for you. I combine the classic baguette technique with chopped olives for a Mediterranean twist, then shape them into beautiful twisted forms that create an incredibly crispy, flaky crust.

The olive aroma is incredible, and the combination of the soft crumb with the crispy exterior makes these baguettes absolutely perfect. The twisting technique not only looks beautiful but also creates more surface area for that amazing crust. They sing as small cracks form on the crust—the best sound in the world!

Twisted Olive Baguettes

Ingredients

220 ml water
3 g fresh yeast(or 2 g dry yeast)
320 g bread flour
6 g salt
20 g chopped olives

Instructions

1
In a bowl, combine 220 ml water with 3 g fresh yeast (or 2 g dry yeast). Mix until dissolved.
2
Add 320 g bread flour and 6 g salt. Mix until there's no more dry flour visible. Just mix, no need to knead.
3
Cover and let rest for 30 minutes.
Timer Available:First Rest (30:00)
4
Add 20 g chopped olives to the dough. With a wet hand, stretch the four sides of the dough and fold each to the center. Lift the dough and slap it back into the bowl. Cover and let rest for 30 minutes.
Timer Available:Second Rest (30:00)
5
Repeat the stretching and folding process: stretch and fold the 4 sides (the dough will be much more elastic now), then lift and slap gently. The dough is now ready for the final rise.
6
Cover and let rise until doubled in size, usually about 2 hours. Look for visible bubbles—they're always a good sign!
Timer Available:Bulk Rise (2:00:00)
7
Sprinkle flour on your work surface. Fold the dough in half to make it easier to divide. Divide into 3 equal parts and brush off any extra flour.
8
Working with one piece at a time, flatten very gently and roll into a pre-shaped baguette. Seal the seam by pinching it (doesn't have to be perfect). Set aside and repeat with remaining pieces.
9
Let the pre-shaped baguettes rest uncovered for 10 minutes. This therapeutic process allows the gluten to relax before final shaping.
Timer Available:Bench Rest (10:00)
10
Flatten each piece gently, then roll and press down with your fingertips. This builds great internal structure. Seal the edge by pinching, then gently roll to even out the edges. Now it really looks like a baguette!
11
Place the shaped baguettes on a towel, creating creases between them to keep them separated. Cover with a towel and let rise for 30 minutes.
Timer Available:Final Rise (30:00)
12
Preheat oven to 430°F (220°C). Gently twist each baguette and place on a parchment-lined baking tray. You can use parchment folds as dividers between baguettes.
13
Make small cuts on the surface with a sharp blade or knife—the cuts help relieve pressure during baking. Sprinkle a little water around the bread (just a few drops for steam).
14
Cover with another tray of the same size. Bake at 430°F (220°C) for 20 minutes.
Timer Available:Covered Bake (20:00)
15
Remove the top tray and bake for 10 more minutes, or until you're happy with the color. The baguettes will sing as small cracks form on the crust—hollow taps mean they're perfectly baked!
Timer Available:Final Bake (10:00)

Tips for Success

The twisting technique: Gently twist the shaped baguettes just before baking—this creates more surface area for a crispier crust and a beautiful presentation.
Using parchment dividers: Fold parchment paper between baguettes on the tray to keep them separated and maintain their twisted shape.
Steam for crispy crust: Sprinkling water around (not directly on) the bread and covering with another tray creates steam for that perfect crispy, singing crust.
Perfect with butter: The olive aroma combined with a little butter makes these baguettes absolutely irresistible.

Watch the Video Tutorial

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

Twisted Olive Baguettes