Summary

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

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Instructions

1. 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.
2. In the meantime, wash and dry the rosemary, strip off the needles and chop finely. Halve the olives.
3. 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.
4. 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.
5. Is very suitable as a basis for bruschetta. But also tastes wonderful without adding or for grilling!