Mediterranean Baguette
2.5 hours
serves 6
serves 6
A soft yogurt-dough baguette rolled with olives, sun-dried tomatoes, and capers. Golden crust, salty-savoury spiral inside.
Moderate
Ingredients
*Dough
500 g bread flour (about 4 cups)
7 g dry yeast (2¼ tsp)
1 tsp sugar (optional)
1½ tsp fine salt
250 g plain yogurt (about 1 cup)
120–150 ml lukewarm water (½–⅔ cup)
*Filling80 g olives (½ cup), pitted and chopped
60 g sun-dried tomatoes (⅓ cup), drained and chopped
1–2 tbsp capers, rinsed and thoroughly dried
1 tsp dried oregano or 1 tbsp fresh rosemary (optional)
1 tbsp flour (only if filling is moist)
*Dough
500 g bread flour (about 4 cups)
7 g dry yeast (2¼ tsp)
1 tsp sugar (optional)
1½ tsp fine salt
250 g plain yogurt (about 1 cup)
120–150 ml lukewarm water (½–⅔ cup)
*Filling80 g olives (½ cup), pitted and chopped
60 g sun-dried tomatoes (⅓ cup), drained and chopped
1–2 tbsp capers, rinsed and thoroughly dried
1 tsp dried oregano or 1 tbsp fresh rosemary (optional)
1 tbsp flour (only if filling is moist)
Method
Activate the yeast Mix yeast, sugar, and about 50 ml (3 tbsp) warm water. Let sit 5–10 minutes until foamy.
Make the dough In a large bowl, combine flour and salt. Add yogurt and yeast mixture. Mix, then gradually add remaining water until a soft, slightly sticky dough forms. Knead for 8–10 minutes until smooth and elastic. The dough should be soft but not wet.
First rise Place dough in a lightly oiled bowl. Cover and let rise for 1 to 1½ hours, until doubled in size.
Prepare the filling Chop olives, tomatoes, and capers. Pat everything very dry with paper towel. If the mixture feels moist, toss lightly with 1 tbsp flour to prevent sogginess.
Fill and roll Turn dough onto a lightly floured surface. Gently stretch into a rectangle about 30 x 20 cm (12 x 8 inches). Spread the filling evenly over the surface, leaving a small border around the edges. Starting from the long side, roll the dough up tightly into a log, like a jelly roll. Keep the roll snug but don't press so hard that filling spills out. Pinch the seam closed firmly.
Shape into baguette Place the log seam-side down. To form a baguette shape.
Second rise Transfer to a lined baking tray. Cover loosely and let rise for 30–60 minutes, until puffy.
Bake Preheat oven to 220°C / 425°F. Score the top with 2–4 diagonal cuts using a sharp knife. Optional: brush lightly with olive oil. Bake for 20–25 minutes until deep golden brown and crisp.
Cool Transfer to a rack and let cool for at least 20 minutes before slicing.
Activate the yeast Mix yeast, sugar, and about 50 ml (3 tbsp) warm water. Let sit 5–10 minutes until foamy.
Make the dough In a large bowl, combine flour and salt. Add yogurt and yeast mixture. Mix, then gradually add remaining water until a soft, slightly sticky dough forms. Knead for 8–10 minutes until smooth and elastic. The dough should be soft but not wet.
First rise Place dough in a lightly oiled bowl. Cover and let rise for 1 to 1½ hours, until doubled in size.
Prepare the filling Chop olives, tomatoes, and capers. Pat everything very dry with paper towel. If the mixture feels moist, toss lightly with 1 tbsp flour to prevent sogginess.
Fill and roll Turn dough onto a lightly floured surface. Gently stretch into a rectangle about 30 x 20 cm (12 x 8 inches). Spread the filling evenly over the surface, leaving a small border around the edges. Starting from the long side, roll the dough up tightly into a log, like a jelly roll. Keep the roll snug but don't press so hard that filling spills out. Pinch the seam closed firmly.
Shape into baguette Place the log seam-side down. To form a baguette shape.
Second rise Transfer to a lined baking tray. Cover loosely and let rise for 30–60 minutes, until puffy.
Bake Preheat oven to 220°C / 425°F. Score the top with 2–4 diagonal cuts using a sharp knife. Optional: brush lightly with olive oil. Bake for 20–25 minutes until deep golden brown and crisp.
Cool Transfer to a rack and let cool for at least 20 minutes before slicing.