No-Knead Olive Baguette Recipe
Ingredients:
3 ½ cups (450g) all-purpose flour
1 ½ tsp salt
1 tsp instant yeast
1 ¾ cups (420ml) warm water
1 cup pitted black or green olives, chopped
Olive oil for coating
Cornmeal or extra flour for dusting
Instructions:
1. Mix the Dry Ingredients: In a large bowl, combine the flour, salt, and instant yeast.
2. Add Water and Olives: Gradually add the warm water and mix with a spoon or spatula until all the flour is moistened. Stir in the chopped olives until evenly distributed.
3. First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours (overnight is ideal).
4. Shape the Baguette: After the dough has risen, transfer it to a floured surface. Divide it into two portions and gently shape each portion into a baguette form. Do not knead the dough, simply fold and shape lightly.
5. Second Rise: Place the shaped baguettes on a baking sheet lined with parchment paper and sprinkled with cornmeal. Cover with a damp cloth and let them rest for about 30 minutes.
6. Preheat Oven: Preheat the oven to 450°F (230°C). Place an empty pan on the lower rack to preheat as well (this will help create steam).
7. Bake: Right before placing the baguettes in the oven, pour 1 cup of water into the preheated empty pan to create steam. Bake the baguettes for 25-30 minutes, or until they are golden and sound hollow when tapped on the bottom.
8. Cool: Let the baguettes cool on a wire rack before serving.
Enjoy your freshly baked olive baguette!
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