Olive Mini Baguettes
Do you love pesto? These Olive Mini Baguettes, with their olive flavor and golden brown crust, are perfect fresh out of the oven. A must-try for any olive lover!
Equipment
- Baking sheet, Large bowl, Medium-size bowl, Silicone baking mat, Immersion blender (or countertop blender), Plastic wrap, Parchment paper, Wire rack
Ingrediënten
- 1 cup 134 g black olives
- ½ cup 120 ml water, heated to 100°F (38°C)
- 2 tablespoons 30 ml extra-virgin olive oil
- 1 tablespoon 21 g agave nectar
- Zest and juice of ½ lemon
- 1 clove garlic grated
- 1 teaspoon fine sea salt
- 2 cups 240 g light spelt flour
- 1 cup 120 g white whole wheat or regular whole wheat flour, divided
- 2 teaspoons Italian seasoning
- 2 teaspoons bread machine yeast
- ½ teaspoon canola oil to coat bowl
Instructies
- In a medium-size bowl, purée the olives, water, olive oil, agave, lemon zest, lemon juice, garlic, and salt using an immersion blender or countertop blender.
- The purée doesn’t have to be perfectly smooth.
- In a large-size bowl, combine spelt flour, 1/2 cup whole wheat flour, seasoning, and yeast.
- Stir the wet ingredients into the dry ingredients.
- Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding the remaining whole wheat flour if the dough is too wet.
- Shape into a ball.
- Coat a large bowl with canola oil and turn the dough to coat.
- Cover with plastic wrap and let rise until doubled, about 60 to 90 minutes.
- Line a rimless baking sheet with parchment paper or a silicone baking mat.
- Punch down the dough and divide it into 6 equal portions.
- Shape each into an 8-inch long mini baguette and place on the prepared baking sheet.
- Cover with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Remove the plastic wrap and bake for 18 to 20 minutes until golden brown and the bottom sounds hollow when tapped.
- Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
Serve these fresh out of the oven or lightly toasted with a dip of your choice for an extra flavor boost.
Wine Advice:
Pair with a light white wine like a Sauvignon Blanc or a crisp Rosé to complement the olive and lemon notes.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 33 g | Protein: 4 g | Fat: 8 g | Fiber: 3 g | Sugar: 3 g | Salt: 0.5 g
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