Baguette with Olives and Rosemary

Baguette with olives and rosemary is the perfect choice for all lovers of fragrant and crispy bread with rich Mediterranean flavors. The baguette will fit perfectly into various meals or you can serve it as a standalone delicacy. Discover how to combine the freshness of olives with the aroma of rosemary and create a piece of bread that will win you over from the very first bite.

Ingredients

  • 400 g di-go ready mix or BIO mix for fine homemade bread
  • 7 g di-go dry yeast
  • 330 ml warm water
  • 50 g melted butter
  • 150 g chopped olives
  • 1 tablespoon minced rosemary

Preparation

  1. In a bowl, place 350 g of the mix or BIO mix for fine homemade bread (save 50 g of the mix for later) and 7 g di-go dry yeast and gently mix.
  2. Add 330 ml warm water and mix with a spoon for about two minutes, until the mixture becomes smooth.
  3. Add the melted butter, chopped olives and minced rosemary to the mixture. Mix well.
  4. Sprinkle the 50 g of flour set aside over the work surface. Pour the mixture from the bowl and gently knead.
  5. Divide the mixture into two parts. Shape the dough into baguette form, gently roll and dust with flour.
  6. Place in a baguette mold, leave in a warm place and let the dough double in size, approximately 25 minutes. Before baking, score the dough with a knife.
  7. Place the mold in an oven preheated to 210 degrees Celsius (with both heating elements on), on the lower rack. Bake for 35 to 45 minutes.
  8. Remove the baked bread from the mold and let it cool.