Olive Baguette
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g wheat flour (type 1050)
- 1 pack dry yeast
- 1 tablespoon lemon juice
- 7 tablespoon olive oil
- 1 sprig rosemary
- 50 g olives, reen
- 50 g olives, black
- 2 teaspoons salt
- 250 ml water, lukewarm
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the flour with the dry yeast and salt. Mix the lukewarm water with the lemon juice and stir into the flour mixture using a hand mixer (dough hook) until an elastic, slightly sticky dough is formed. Knead in the olive oil by hand and cover the dough in a warm place (I just put it in the oven) for 1 hour.
- In the meantime, wash and dry the rosemary, strip off the needles and chop finely. Halve the olives.
- Knead the dough again vigorously on a floured work surface and work in the rosemary and olives. Halve the dough and shape each half into an elongated roll.
- Now twist the rolls and place them on a baking sheet lined with baking paper. Cover and let rise for another 20 minutes. In the meantime, preheat the oven to 220 ° C. Then bake the baguettes for about 25 minutes.
- Is very suitable as a basis for bruschetta. But also tastes wonderful without adding or for grilling!
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