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Olive and sage batards
Olive and sage batards
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Rustic French loaf with olives and herbs - perfect for sharing.
Ingredients:
  • 10.00 gm caster sugar
  • 250.00 gm warm water
  • 750.00 ml bread and pizza plain flour
  • 2.40 gm sea salt
  • 36.40 gm olive oil
  • 20.00 ml finely chopped fresh sage leaves
  • 20.00 ml finely chopped fresh thyme leaves
  • 165.00 ml pitted kalamata olives, halved
  • 2.40 gm sea salt flakes
Instructions:
  • Prepare a generous baking tray with a coat of oil. In a jug, combine yeast, sugar, and warm water. Stir vigorously with a fork until the yeast has completely dissolved. Allow the mixture to sit in a cozy spot for 10 minutes, or until it becomes frothy.
  • In a large bowl, sift the flour and make a well. Add salt, yeast mixture, and oil. Mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Place the dough in a large, lightly greased bowl, cover with greased plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size. Punch the dough down with your fist, then knead it until smooth on a floured surface.
  • Incorporate sage, thyme, and olives into the dough gradually. Divide the dough into 2 equal parts and shape them into 30cm-long logs. Arrange them on the prepared tray.
  • Grease plastic wrap lightly and cover the dough. Let it rise in a warm place for 30 minutes until almost doubled in size.
  • Preheat your oven to 200°C/180°C fan-forced while you prepare the rest of the recipe.
  • Cut a shallow line down the center of each log, leaving 3cm from each end. Brush with oil and sprinkle with sea salt. Bake for 20 to 25 minutes until golden and hollow-sounding. Let it stand on the tray for 5 minutes, then transfer to a wire rack to cool. Serve warm or cold.

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