Easy Olive Baguette Recipe (Only 5 Ingredients)

If you love artisan bread but don’t love complicated recipes, this Olive Baguette Recipe is for you. Made with just four basic ingredients plus olives, this homemade baguette has a crispy golden crust, a soft and airy crumb, and delicious bursts of savory olives in every bite.

The best part? There is no kneading required. A few simple stretch-and-folds do all the work, helping create a beautiful bakery-style texture with minimal effort.

Whether you’re serving it alongside soup, enjoying it with cheese, or simply eating it warm with olive oil, this easy olive baguette is guaranteed to become one of your favorite homemade bread recipes.

Why You Will Love This Olive Baguette

• Why You’ll Love This Olive Baguette
• Made with just 4 basic ingredients
• No kneading required
• Crispy crust and soft, airy crumb
• Packed with delicious olive flavor
• Easy enough for beginners
• Perfect for sandwiches, soups, and cheese boards

What Does Olive Baguette Taste Like?

Olive baguette has the classic texture of traditional French bread with the added richness of olives. The crust is thin and crispy while the crumb remains moist and airy.

Each bite offers a pleasant contrast between the chewy bread and the soft, flavorful olives. It’s perfect for serving with soups, salads, charcuterie boards, or simply enjoying on its own.

This Olive Baguette Recipe is adapted from our original mini baguettes recipe.

OLive Baguette Recipe: Ingredients

Makes 2 medium baguettes.

• 400 g flour
• 320 ml water
• 6 g salt (1 tsp)
• 3 g instant yeast (1 tsp)
• 100 g olives, chopped

Choosing the Best Olives

You can use:

• Black olives
• Green olives
• Kalamata olives
• Mixed olives

For the best flavor, drain the olives well before adding them to the dough. Excess moisture can affect the dough consistency.

How to Make Olive Baguette

Step 1: Mix the Dough

In a large bowl, combine:

• Flour
• Water
• Salt
• Yeast

Mix until all the flour is hydrated and no dry patches remain. The dough will look sticky and shaggy. This is completely normal.

Cover the bowl and let the dough rest for 1 hour at room temperature.

Step 2: Add the Olives

After the initial resting period, add the chopped olives to the dough.

Using wet hands, gently stretch one side of the dough upward and fold it over itself. Rotate the bowl and repeat until all sides have been folded.

This stretch-and-fold process helps strengthen the dough while distributing the olives evenly throughout.

Cover and rest for 30 minutes.

Step 3: Divide and Pre-Shape

Transfer the dough onto a lightly floured surface.

Divide it into two equal portions.

Gently shape each piece into a rough log. Avoid pressing out all the air that has developed during fermentation.

Cover and let the dough rest for another 30 minutes.

This resting period allows the gluten to relax, making the final shaping easier.

Step 4: Shape the Olive Baguettes

For a rustic appearance, gently twist each baguette before placing it onto a baguette pan or baking tray.

If you don’t have baguette baking tray, you can transfer the shaped baguettes onto:

• A preheated baking sheet or
• A baking stone

Step 5: Bake

Preheat your oven to:

425°F (220°C)

Bake the baguettes for approximately 30 minutes or until deeply golden brown.

Important: Create Steam

Just before placing the baguettes into the oven, spray the inside of the oven with water.

The steam created during the first few minutes of baking helps:

• Improve oven spring
• Create a lighter crumb
• Produce a crispier crust
• Give the baguettes a beautiful artisan appearance

Be careful when spraying water into a hot oven and avoid spraying oven lights or glass surfaces directly.

Step 6: Cool

Remove the baguettes from the oven and place them on a cooling rack.

Allow them to cool for at least 20 minutes before slicing.

This cooling period helps the crumb finish setting and prevents the bread from becoming gummy.

Step by step Video: Homemade Olive Baguette

Tips for Success

Handle the Dough Gently

Gentle handling preserves the air bubbles that create an open, airy crumb.

Drain the Olives Well

Excess liquid from olives can make the dough too wet and difficult to shape.

Preheat Thoroughly

A fully preheated oven gives the baguettes maximum oven spring and better crust development.

Add steam to the oven during baking. 

Spray water inside the oven just after placing the baguettes in. The steam helps the bread expand better in the first few minutes of baking, resulting in a lighter crumb, better oven spring, and a beautifully crispy crust.

Serving Suggestions

This olive baguette is incredibly versatile and pairs beautifully with many dishes.

Serve it with:

• Soups
• Salads
• Pasta dishes
• Cheese boards
• Hummus
• Olive oil and balsamic vinegar
• Grilled vegetables
• Roasted meats

It also makes fantastic sandwiches thanks to its flavorful crumb and crispy crust.

Storage

Store the cooled baguettes in a paper bag or bread box at room temperature for up to 2 days.

Avoid storing fresh bread in the refrigerator as it can dry out quickly.

Freezing Instructions

Olive baguettes freeze very well.

To freeze:

1. Allow the bread to cool completely.
2. Wrap tightly in plastic wrap.
3. Place in a freezer-safe bag.
4. Freeze for up to 3 months.

To serve, thaw at room temperature and warm in a 350°F (175°C) oven for about 5-10 minutes.

Frequently Asked Questions

Can I Use Active Dry Yeast Instead of Instant Yeast?

Yes. If using active dry yeast, dissolve it in the water first and allow it to sit for about 5 minutes before mixing with the flour.

Can I Add Herbs?

Absolutely. Rosemary, thyme, oregano, and basil pair wonderfully with olives and can be added for extra flavor.

Why Didn’t My Baguette Rise Much?

Several factors can affect rising:

• Old yeast
• Cold room temperature
• Underproofing
• Overproofing

Always ensure your yeast is fresh and active.

Why Is My Dough So Sticky?

This recipe uses a relatively high amount of water to create a light, airy crumb.

Sticky dough is normal and expected. Wet hands during folding can make handling much easier.

Why Is My Crust Not Crispy?

A lack of steam is often the reason.

Spraying water inside the oven helps create the steam needed for a crisp artisan-style crust.

Can I Use Whole Wheat Flour?

Yes, but replacing all the flour with whole wheat may create a denser loaf.

For best results, replace only 25-50% of the flour with whole wheat flour.

Can I Make the Dough Overnight?

Yes. After mixing, refrigerate the dough overnight. The slower fermentation develops even more flavor.

Allow the dough to come closer to room temperature before shaping and baking.

Enjoy The Best Homemade Olive Baguettes

This easy Olive Baguette Recipe proves that incredible homemade bread doesn’t have to be complicated. With just flour, water, salt, yeast, and flavorful olives, you can create bakery-quality baguettes right in your own kitchen.

The crispy crust, airy crumb, and savory olive flavor make this bread perfect for everyday meals, entertaining guests, or simply enjoying fresh from the oven.

Once you try this simple method, you’ll be amazed at how easy it is to make artisan-style olive baguettes at home.