Olive Baguettes

Crispy on the outside, pillowy soft on the inside — these Olive Baguettes are everything a Summer table deserves.

Think of them as a classic Fougasse: bold, briny olives folded into a dough that fills your kitchen with that irresistible fresh-baked aroma. Simple to make, yet impossibly good.

What makes this recipe truly special is its versatility. The dough welcomes all the best Provençal flavours — sun-dried tomatoes, black olives, dried herbs, a generous drizzle of olive oil. Make it your own.

For an extra layer of depth, try leaving the dough in the fridge for 24 to 36 hours after the final fold. That slow, cold rest works magic — developing a tangy, sourdough-like flavour and a chewier, more complex texture.

This is tear-and-share bread at its finest. Pull it apart with your hands and dunk it straight into your salad vinaigrette. Summer eating, perfected. 🫒

Living in the South of France, we would buy Fougasse mostly filled with black olives and a generous amount of olive oil. By the time we got home, the bread bag was already translucent with oil, and it took every ounce of self-restraint not to tear into it right there on the street.

This recipe captures exactly that — the taste and spirit of those unforgettable loaves. There is something deeply nostalgic about the smell of olive-laced bread fresh from the oven; it instantly transports you to a sun-drenched Provençal market, the kind where time slows down and food is taken seriously.

We highly recommend making these in the summer, when the warmth of the season makes the whole experience feel just right — whether you’re serving them at a garden table, alongside a cold glass of rosé, or simply tearing into one straight from the oven, because honestly, that’s the best way.

Difficulty level : Easy. – Time : 2 hours + resting time – Serving : Makes 6 small baguettes


INGREDIENTS
500 Gr. All-purpose flour (or 00 flour)
375 Ml. Warm water (75% hydration)
12 Gr. Salt
10 Gr. Fresh yeast (or 3.5g active dry yeast)
20 Gr. Olive oil

200 Gr. sliced black olives, halved and roughly chopped
200 Gr. sun-dried tomatoes in oil, roughly chopped

PREPARATION
Activate the yeast: If using fresh yeast, dissolve 10 grams fresh yeast (or 3.5g active dry yeast) in warm water.
If using active dry yeast, do the same — let it sit for a few minutes until slightly foamy.

Add the all-purpose flour (or 00 flour) and salt to the yeast water. Then pour in 20 grams olive oil.
Mix well until a shaggy dough forms with no dry flour remaining. Cover the bowl.

First rest: Let the dough rest, covered, for 40 minutes 
First stretch & fold: Stretch and fold the dough 4–5 times, rotating the bowl as you go. Cover and rest for another 40 minutes. Repeat a second time.

Third fold with fillings:  For the third and final fold, scatter in your 200 grams sliced black olives, halved and roughly chopped and/or 200 grams sun-dried tomatoes in oil, roughly chopped — use about 100g of each, or 200g of whichever you prefer. Fold and stretch gently to incorporate the fillings while keeping the dough airy and well structured. Adding the fillings during the folds (rather than upfront) is key to maintaining a light, open crumb.

Final rise: Cover the dough and let it rise until doubled in size. At this stage, you can place it in the fridge for 24 to 36 hours for slower, cold fermentation — this develops a deeper, tangy, sourdough-like flavour and a more complex texture.8

Shape the baguettes: Turn the dough out onto a well-floured surface. Gently shape it into a rough square, then cut into 6 equal logs. Place each log onto a baking tray lined with parchment paper and let rest for 30 minutes.

.Preheat the oven: While the dough is resting, preheat your oven to 230°C with the fan on.

Fill a small spray bottle with water — this is your secret weapon for a bakery-worthy crust.10

Place the baguettes in the oven and immediately spray the oven walls and floor 5–6 times with water. This burst of steam replicates a professional bakery oven, helping the dough spring up and the crust blister beautifully.
Bake for 20–22 minutes until deep golden.

Notes

Yeast : Fresh yeast tip: freeze yours in a zip-lock bag in small pieces; it keeps for at least 3 months.

Flour: 00 flour gives a slightly silkier crumb and is well worth using if you can find it.

Cold fermentation: Leaving the dough in the fridge for 24–36 hours after the final fold dramatically improves flavour — giving the bread a tangy, sourdough-like depth. Highly recommended.

Filling variations: Sun-dried tomatoes, black olives, dried herbs (thyme, rosemary), a pinch of chilli flakes — any combination of Provençal favourites works beautifully. Aim for 200g total filling.

Steam tip: The water spray bottle trick is a game-changer. Do it immediately when the bread goes in, and repeat once more after 5 minutes if you like an extra-crispy crust.

Serving suggestion: Tear and share at the table alongside a cold glass of rosé, or dunk directly into your salad vinaigrette. Summer eating at its finest. 🫒