Olive Baguette

Instructions

1. 1

   Combine flour, yeast, and salt in a large mixing bowl. Pour in warm water and olive oil, then mix until a shaggy dough forms.

   Tip: Use water around 38°C for optimal yeast activation.

2. 2

   Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Add the halved olives and oregano during the final minutes of kneading, distributing them evenly throughout.

   Tip: Adding olives toward the end prevents them from breaking apart.

3. 3

   Place dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 1.5 hours until doubled in size.

   Tip: A warm spot in your kitchen will speed up fermentation.

4. 4

   Turn dough out onto a floured surface and gently shape into a long oval baguette form, about 30 cm in length.

   Tip: Avoid pressing out too much air; keep the dough light and airy.

5. 5

   Place baguette seam-side down on a parchment-lined baking tray. Cover loosely and let proof for 45 minutes.

   Tip: Use a banneton or kitchen towel to support the shape if needed.

6. 6

   Preheat oven to 220°C and create steam by placing a roasting pan with hot water on the bottom shelf.

   Tip: Steam helps develop a crispy, golden crust.

7. 7

   Score the top of the baguette with a sharp knife in diagonal slashes. Spray lightly with water and transfer to the oven on the middle shelf.

   Tip: Scoring helps the bread expand and creates an appealing presentation.

8. 8

   Bake for 30-35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: Remove the water pan after 20 minutes if crust is browning too quickly.

9. 9

   Cool on a wire rack for at least 15 minutes before slicing and serving.

   Tip: Cutting while warm can make the crumb gummy; patience rewards you with perfect slices.