Ingredients
Method
- Start the dough. Mix the water, yeast, honey and flour together until combined. Cover with a tea towel and leave for 10 minutes. Add the oil and salt, mix together and cover for another 10 minutes. Fold in the olives, herbs and anything else you're adding, then cover with cling film and refrigerate overnight.
- The next day. Take the dough out of the fridge and leave it at room temperature for about an hour - don't rush this part. Turn it out onto a well-floured surface, being gentle to keep those air bubbles intact. Fold the dough in on itself four times, then divide into four equal pieces and shape into baguettes. Dust with flour, cover with a tea towel and leave to rest for 30 minutes.
- To bake. Score the tops and add a few drops of olive oil into the cuts. Bake in a very hot oven with a bowl of water in the bottom for steam - 10 minutes at full heat, then turn down to 200°C for another 10. Keep an eye on them. They're done when the crust is deeply golden and sounds hollow when you tap the bottom.
Notes
The bowl of water in the oven isn't optional - it's what gives you that proper bakery-style crust. Don't skip it.
The overnight rest is where the flavour develops, so this is very much a plan-ahead recipe rather than a same-day one. The good news is the hands-on time is minimal - the dough does its own thing in the fridge while you get on with your evening.
Feel free to play with the add-ins. Rosemary and sun-dried tomato, spring onion and cheddar, or just plain with good quality sea salt on top - all brilliant.