Olive Baguette
A no-knead style baguette with green olives and thyme, cold-proofed overnight and baked with steam.
🍽️ Makes 4
Nutrition
per baguette380
Calories
10g
Protein
72g
Carbs
6g
Fat
Ingredients
| 350 g | flour | |
| 240 g | warm water | |
| 2 tsp | 10 ml | instant yeast |
| 2 tsp | 10 ml | sugar or honey |
| 1 1/2 tbsp | 23 ml | olive oil |
| 1 tsp | 5 ml | salt |
| 2 tsp | 10 ml | thyme |
| — | chopped green olives |
Instructions
Ingredients • Flour: 350 g • Warm water: 240 g • Instant yeast: 2 tsp • Sugar or honey: 2 tsp • Olive oil: 1½ tbsp • Salt: 1 tsp • Thyme: 2 tsp • Chopped green olives
1 Baguette (1/4 of recipe) ≈ 380 kcal. Macros (approx): Carbs ~72 g, Protein ~10 g, Fat ~6 g.
Instructions
- Mix water, yeast, honey, and flour. Cover 10 min.
- Add oil and salt, mix. Cover 10 min.
- Fold in olives and thyme, cover and refrigerate overnight.
- Next day, rest at room temp 1 hour.
- Gently turn out, don't deflate, fold into 4, divide into 4.
- Shape baguettes, dust with flour, cover 30 min.
- Score, add a few olive oil drops in the cuts.
- Bake in a very hot oven with steam 10 min, then reduce to 390°F / 200°C and bake 10 more min.
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