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
½ 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 standing 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 a 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.