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  • Writer's pictureIsabella Akshay

Black Olive Baguettes

These vegan baguettes are crunchy on the outside and soft on the inside thanks to semolina - which is mainly used in Sicily for making most breads as well as pasta.

I used a mix of fine and coarse semolina. If you can't get your hands on fine semolina though, fret not - just replace it with wholewheat flour, or even AP flour.

This recipe makes 4 baguettes...which I promise will be gone in no time!


  • 400g fine semolina flour (or wholewheat flour)

  • 100g coarse semolina

  • 12g fresh yeast (or 3g dry active yeast)

  • 350g lukewarm water

  • 1 tsp sugar

  • 200g pitted black olives, roughly chopped

  • 8g salt

  • 1tbsp extra virgin olive oil


Dissolve yeast and sugar in the water and let it rest for 5 minutes until the water becomes bubbly.

In a bowl, mix the two flours and salt. Start adding the water little by little, mixing to incorporate.

Once you've added all the water, transfer the dough to a floured surface and knead energetically for 10 minutes. Place back in the bowl coated in the olive oil and cover.

Allow to rest until doubled in size (2 hours at room temperature or overnight in the fridge). Mix in the olives and knead again to incorporate. Transfer back to the bowl, cover and allow to rise for another hour.

On a lightly floured surface, divide the dough into 4 equal parts and shape each into a baguette. Place on a baking sheet and bake in a preheated oven at 210°C static for 25 minutes.

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