-1 teaspoon active instant yeast 

-1 cup lukewarm water 

-1 teaspoon granulated sugar 

-4 cups all-purpose flour, plus more for dusting 

-1 teaspoon sea salt 1⁄2 cup Kalamata olives, chopped and pitted 

-2 teaspoons fresh thyme, chopped 

Line a large rimmed baking tray with parchment paper. In a large bowl, mix yeast with warm water and sugar. Add 6 tablespoons of flour, mix and set aside in a warm and well-ventilated place for 20 minutes. In a separate bowl, sift the remaining flour, add the risen yeast mixture, mix and cover. Set aside for at least 40 minutes, until the dough has doubled in size. Knead for 5 minutes with a stand mixer fitted with a dough hook. Add sea salt, chopped Kalamata olives and fresh thyme, mix until well-incorporated.

Divide the dough into 3 parts and form into an oblong shape. Fold both ends of each piece into the center and seal, repeat this process 4 more times. 

Preheat the oven to 425oF. Roll each piece of dough into a 10-inches long loaf. Place onto a paper-lined baking tray and set aside for 40 minutes. Slash the tops with a sharp knife or a razor blade. 

Spray the inside of the oven with a bit of water and immediately place your loaves in the oven. Bake for 3 minutes, and spray the inside of the oven again. Reduce the temperature to 400°F and continue to bake until the loaves are deep golden, about 20 minutes. Cool before serving. 

Choose non-stick parchment paper so your baguettes will slide off the baking sheet after baking - that way you won’t need extra oil, grease or spray. Also, make sure that the paper you choose can be baked at temperatures up to 425°F. You can get it from parchmentpaper.com