Quick and easy, these rustic Rosemary Olive No Knead Baguettes are studded with briny Kalamata olives and fresh rosemary. This "no knead" method offers maximum flavor and that coveted crispy crust with less effort than our classic French Baguette recipe.
Why This No-Knead Baguettes Recipe Works
These Rosemary Olive No Knead Baguettes are a true triumph of simplicity and flavor. The convenience of not having to knead means anyone can achieve beautiful, crusty baguettes with a tender, airy interior, making them a fantastic addition to any meal.
- Effortless Baking: No kneading required, making it perfect for beginners.
- Wonderful Flavor: Aromatic rosemary meets salty, briny olives for a delightful taste.
- Crispy Crust, Chewy Interior: Achieve that sought-after baguette texture.
Ingredients Overview
You'll need all-purpose flour, salt, and instant or active dry yeast to form the basis of the dough, hydrated with warm water. The star additions are pitted Kalamata olives, both black and green, and fresh minced rosemary, which infuse the bread with their distinct savory and aromatic notes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make No Knead Baguettes
Making these effortless Rosemary Olive No Knead Baguettes involves simply combining flour, salt, yeast, warm water, chopped Kalamata olives, and fresh rosemary in a bowl.
This wet, shaggy dough then undergoes a long, slow rise, developing its flavor and texture without any kneading. Finally, the dough is gently shaped into baguettes, given a quick second rise, and baked to golden, crusty perfection.
Step 1: Using a small bowl, mix the warm water and the active dry yeast to proof for about 5 minutes, or until bubbly on the surface.
Step 2: Remove any pits in the olives and mince the fresh rosemary.
Step 3: Using a large mixing bowl combine the flour, salt, Instant yeast, and warm water. Add the prepared olives and minced rosemary.
Step 4: Mix with a dough stirring tool or a spatula, scraping the sides and mixing until no flour remains. The dough will be pretty high moisture.
Step 5: Cover with a cloth or disposable shower cap and set in a warm location to bulk rise for 90 minutes.
Step 6: After the 90 minutes has elapsed, preheat the oven to 475℉ and line a rimmed baking sheet with parchment paper, or a perforated baguette pan.
Step 7: Tip the dough out onto a floured surface using the remaining unused flour. If the dough is still too wet, work in a bit of the flour.
Step 8: Using a bench cutter or a knife, cut the dough into 2 portions. Handling sparingly, pull each portion of dough, gently twisting, to lengthen into a baguette.
Step 9: Transfer to the parchment lined pan or the perforated baguette pan.
Step 10: Bake for 20 to 25 minutes, until golden crusted. Cool before cutting.
Serving Suggestions
Enhance the bold flavors of your Rosemary Olive baguettes by serving it with a premium dipping oil or as part of a Mediterranean charcuterie board featuring creamy goat cheese and hummus.
They also pair perfectly with lemon-herb roasted chicken or a rustic tomato soup, where the aromatic crust can soak up the savory juices. For a quick snack, use toasted slices as a base for savory avocado toast finished with a squeeze of lemon.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Any pitted, briny olives can be used; adjust quantity to preference.
- Fresh thyme, oregano, or a mix of Italian herbs can replace rosemary.
- A sprinkling of Parmesan or Pecorino Romano can be added to the dough.
- Sun-dried tomatoes (rehydrated and chopped) can be added.
- Add a teaspoon of garlic powder or finely minced fresh garlic to the dough.
Tips for Success
Here are a few tips for making this recipe:
- Don't Rush the Rise: The long, slow fermentation is key to the no-knead method. Resist the urge to speed it up, even if it takes longer than expected, especially in cooler environments.
- Handle Gently: Once the dough has risen, handle it as little as possible. This preserves the air bubbles, which contribute to the baguette's airy texture.
- Achieve Good Steam: For a crispy crust, steam is crucial during the initial baking. Place a pan of hot water on the bottom rack of your oven when you preheat it, or spritz the oven walls with water when the baguettes go in.
- Don't Forget to Score Use a sharp knife or a bread lame to make quick, decisive cuts on the dough just before baking. This helps control expansion and creates those classic baguette ears.
- Cool Completely: While tempting, wait until the baguettes are completely cool before slicing. Cutting them while warm can make the interior gummy and affect the final texture.
Storage Options
Some recommended storage options for this recipe are:
- Best enjoyed the day it's baked. Store leftover baguette in a paper bag at room temperature for up to 1-2 days to maintain crust crispness. For longer storage, wrap tightly in plastic wrap once completely cooled.
- To revive a crispy crust, mist lightly with water and reheat in a 375°F (190°C) oven for 5-10 minutes until crisp.
- Freezing: Slice leftover baguette or freeze whole. Wrap tightly in plastic wrap, then in foil or a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature and reheat as desired.
Related Recipes
Frequently Asked Questions
Yes, use the same amount. You can activate it in the warm water first, or simply add it directly to the dry ingredients as in the recipe.
No, a baking sheet lined with parchment paper works well. A couche (baker's linen) can help maintain shape during proofing but isn't strictly necessary.
Lack of steam in the oven or insufficient baking time are common culprits. Make sure your oven is fully preheated and consider misting the oven walls and the baguettes before setting in the oven to bake.
Yes, you can divide the dough into more pieces for smaller rolls or fewer pieces for larger baguettes. Adjust baking time accordingly.
Absolutely! This recipe is wonderful for customization; see the "Substitutions and Variations" section for ideas.
Rolls and Buns
- Homemade Breadsticks with Garlic Butter
- Potato Flake Sourdough Rolls
- Traditional Irish Blaa Rolls (Waterford Blaa Recipe)
Get the Recipe!
Rosemary Olive No Knead Baguettes
Equipment
Ingredients
- 500 ml water warm, 105-110℉, 2 cups
- 9 grams sugar 1 teaspoon
- 12 grams salt 2 teaspoons
- 14 grams Active dry yeast 2 envelopes
- 540 grams all-purpose flour 4 cups
- 100 grams kalamata olives about 4 oz, pitted
- 2 tablespoons rosemary leaves roughly cut
- 120 grams all-purpose flour 1 cup, for work surface and as needed if dough too wet
Instructions
- Using a small bowl, mix the warm water, sugar and the active dry yeast to proof for about 5 -10 minutes, or until bubbly on the surface.500 ml water, 14 grams Active dry yeast, 9 grams sugar
- Remove any pits in the olives and roughly mince the fresh rosemary.
- Using a large mixing bowl combine the flour, salt, and the water/yeast mixture. Add the prepared olives and minced rosemary.12 grams salt, 540 grams all-purpose flour, 100 grams kalamata olives, 2 tablespoons rosemary leaves
- Mix with a dough stirring tool or a spatula, scraping the sides and mixing until no flour remains. The dough will be pretty high moisture.
- Cover with a cloth or disposable shower cap and set in a warm location to bulk rise for 90 minutes.
- After the 90 minutes has elapsed, preheat the oven to 475℉ and line a rimmed baking sheet with parchment paper, or a perforated baguette pan.
- Tip the dough out onto a floured surface using the remaining 1 cup of flour. If too moist to handle easily, mix in some of the extra flour.120 grams all-purpose flour
- Using a bench cutter or a knife, cut the dough into 2 portions.
- Handling sparingly, pull each portion of dough, gently twisting, to lengthen into a baguette.
- Transfer to the parchment lined pan or the perforated baguette pan.
- Bake for 20 to 25 minutes, until golden crusted. Cool before cutting.
Notes
- Don't Rush the Rise: The long, slow fermentation is key to the no-knead method. Resist the urge to speed it up, even if it takes longer than expected, especially in cooler environments.
- Handle Gently: Once the dough has risen, handle it as little as possible. This preserves the air bubbles, which contribute to the baguette's airy texture.
- Achieve Good Steam: For a crispy crust, steam is crucial during the initial baking. Place a pan of hot water on the bottom rack of your oven when you preheat it, or spritz the oven walls with water when the baguettes go in.
- Don't Forget to Score Use a sharp knife or a bread lame to make quick, decisive cuts on the dough just before baking. This helps control expansion and creates those classic baguette ears.
- Cool Completely: While tempting, wait until the baguettes are completely cool before slicing. Cutting them while warm can make the interior gummy and affect the final texture.
Kelly says
Thank you for sharing this recipe