All Recipes

Olive Rosemary Baguettes

Olive Rosemary Baguettes by Vaughn Barkman of Tall Grass Prairie Bakery

Vaughn Barkman,
Tall Grass Prairie Bakery

Baker Vaughn Barkman is the brainchild behind this delicious recipe. These individual-sized baguettes are great dipped in balsamic vinegar and olive oil.

Ingredients
Baguettes
5 1/2 cups light lfour
2 tsp sea salt
3 Tbsp fresh rosemary, chopped coarsely
2 Tbsp olive oil
2 Tbsp honey
1 lemon, juiced
2 cups cool water
1 1/2 oz fresh (active) yeast
1/2 cup light sourdough
1 cup kalamata olives, pitted and coarsely chopped

Method
Baguette

  1. In a large steel bowl measure all ingredients except the olives.
  2. Combine ingredients together and turn out onto a floured surface.
  3. Knead dough for 8-10 minutes.
  4. Add in olives. Knead olives into the dough until they are evenly distributed.
  5. Cover the dough with a damp cloth or a plastic bag and allow to rise for 1 hour.
  6. Once the dough has at least doubled in volume, flour the table again and shape dough into 12 baguettes that are 5 inches long.
  7. Place baguettes onto a baking sheet and let rise for another 45-55 minutes.
  8. Preheat oven to 425°C.
  9. With a sharp knife score the baguettes lengthwise.
  10. Reduce oven temperature to 375°C and place baguettes in oven. Bake for 15-16 minutes.

Yield  12 baguettes