1 yeast tablet - 15g
2 tablespoons of olive oil - 30ml
2 teaspoons of salt
3 to 3 1/2 cups of all-purpose flour - 450 to 525g
1 cup of warm water
Stuffing:
2 large garlic cloves, minced - 8g
2 tablespoons of green onion, chopped - 14g
2 cups of pitted black olives, chopped - 400g
1 tablespoon of lemon zest
2 tablespoons of olive oil (30ml)
Dusting for serving:
1 egg, beaten for brushing
1 yeast tablet - 15g
2 tablespoons of olive oil - 30ml
2 teaspoons of salt
3 to 3 1/2 cups of all-purpose flour - 450 to 525g
1 cup of warm water
Stuffing:
2 large garlic cloves, minced - 8g
2 tablespoons of green onion, chopped - 14g
2 cups of pitted black olives, chopped - 400g
1 tablespoon of lemon zest
2 tablespoons of olive oil (30ml)
Dusting for serving:
1 egg, beaten for brushing
Combine yeast, olive oil, salt, and flour in a large bowl
Gradually add warm water, stirring with a wooden spoon
Mix with an electric mixer for 3 minutes
Add all-purpose flour (about 1/2 cup at a time), mixing with a wooden spoon
Place on a floured surface and knead for about 5 minutes, adding 1 tablespoon of flour as needed
Shape into a baguette, place in a greased bowl, cover with plastic wrap
Let rise in a protected area for 1 hour
While the dough is rising, mix the stuffing ingredients and let them sit to allow flavors to meld
Punch down the dough, divide it into two portions, and shape each into a large rectangle
Spread half of the stuffing over each rectangle, roll up tightly, and seal edges
Place in a greased baking dish, dust with flour, and let rise for 25 more minutes
Cut three slits on top of each baguette, and bake in a preheated oven at 200°C (400°F) for about 30 minutes, or until golden brown
Serves 30.
