Article: Olive and Rosemary Baguettes
Olive and Rosemary Baguettes
Fresh baguettes are so easy to make, and so rewarding to enjoy! Rosemary and Kalamata olives lend amazing flavors to the bread. This recipe makes four delightful loaves — perfect for sharing, snacking, and sandwich prepping! Read on -- you’ll enjoy mastering baguette-making!
View Original PDFIngredients
- 7-1/4 cups bread flour (900 grams)
- 1 tablespoon Kosher salt
- 2-1/4 teaspoons active dry yeast (1 package)
- 1/2 cup Kalamata olives, pitted and chopped
- 1-1/2 tablespoons fresh rosemary, finely chopped
- 3 cups lukewarm water
- Olive oil for hands when forming the dough
Directions
- In the bowl of a stand mixer, add the bread flour, salt, and dry yeast. Mix on low speed until evenly combined.
- Gradually add lukewarm water while mixing on low speed. Mix for about five minutes, scraping down as needed. The dough will be very wet and sticky.
- Cover the bowl and let the dough rise in a warm, draft-free place until doubled, about 60-90 minutes.
- Deflate the dough, then gently knead in the olives and rosemary. Allow to rise again until doubled. Then cover and refrigerate for at least 2 hours, or up to 3 days.
- Preheat the oven to 450°F with a baking steel inside. Lightly flour a work surface, then divide the chilled dough into 4 equal sections.
- Shape each section into a baguette, about 3 inches in diameter and 12 inches long. Slash the tops diagonally with a lamé and let rise for 10 minutes.
- Transfer the loaves to the baking steel. Place a metal roasting pan filled with ice cubes on the bottom rack to create steam.
- Bake for 20-25 minutes, or until browned and the internal temperature reaches 185°F.
- Cool the loaves on a rack for 5 minutes, then serve warm with butter or olive oil.