Rustic Olive Baguette

Bread, with its myriad forms and flavors, is a testament to human ingenuity and the magic of simple ingredients. The baguette, synonymous with French elegance in the world of bread, gets a Mediterranean twist in this recipe with the addition of olives. This olive baguette is the perfect accompaniment to soups, salads, or simply savored with a smear of butter or a drizzle of olive oil.

YOU WILL NEED:

• 450 g all purpose flour
• 50 g whole wheat flour
• 10g salt
• 15 g fresh yeast (or 5 g dry yeast)
• 370ml water
• 30 g olive oil
• 250g olives (green, black, or a mix), roughly chopped
• Flour for dusting

DIRECTIONS

• Preparation: Mix all the ingredients until well combined to form a sticky dough. Cover and let it rest at room temperature for 15-20 minutes.Do one set of stretch & fold to strengthen the dough and let it rest for another 15-30 minutes.
• Incorporate Olives: Once your dough starts to come together, fold in the chopped olives. Ensure they’re evenly distributed throughout the dough.
• Kneading & Rise: Transfer the dough to a lightly floured surface and knead for about 10 minutes until it’s smooth and elastic. You can also use a stand mixer fitted with a dough hook for this step. Place the dough in the fridge and let it ferment overnight (up to 36 hours).
• Preheat Oven: Preheat a baking tray & oven to 250°C (430°F). If you have a baking stone, place it in the oven now.
• Shaping: Divide the dough into 6 pieces. Shape each piece and place on a sheet of baking paper. Dust them lightly with  flour and let them rise for another 30 minutes or until they’ve puffed up nicely.
• Scoring and Baking: Once your baguettes have risen, use a sharp knife or a baker’s lame to make diagonal slashes across the top of each loaf. This not only adds to the aesthetics but also allows for even expansion while baking. Transfer your baguettes (with parchment) onto the preheated baking stone or simply place the tray in the oven. Bake for about 15-20 minutes or until the crust is golden brown and the baguettes sound hollow when tapped on the bottom.
• Cooling: Once baked, remove the baguettes from the oven and allow them to cool on a wire rack.

Enjoy your olive baguette fresh out of the oven, or within a day for the best flavor. They’re perfect when paired with cheeses, dips, or simply on their own. If you have leftovers, they make excellent croutons for salads or breadcrumbs for various dishes.

Baking bread is an art, and with each bake, you get more in tune with the process. This olive baguette, with its crispy crust and flavorful crumb, is a testament to the beauty of combining cultures and flavors. Happy baking!