With these simple ingredients—flour, water, yeast, salt, and a touch of olive oil—you can create crusty, golden baguettes right in your own kitchen.
The olive oil in this recipe is a slight departure from a traditional French baguette (which is typically just flour, water, yeast, and salt), but it adds a lovely tenderness to the crumb and helps the crust brown beautifully.
Here is the complete method for turning these ingredients into perfect baguettes.
The Recipe: Homemade Olive Oil Baguettes
Yields: 2 large baguettes (or 3 smaller ones)
Ingredients:
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4 3/4 cups (570 g) plain flour (all-purpose flour)
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1 tablespoon (10 g) dry yeast (active dry or instant)
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1 teaspoon salt
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1 1/3 cups (320 ml) warm water (about 105-115°F or 40-46°C)
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4 tablespoons (60 ml) olive oil
Instructions:
1. Activate the Yeast (if using active dry yeast):
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In a small bowl, combine the warm water and the dry yeast. Let it sit for about 5-10 minutes until it becomes frothy and bubbly.
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Note: If you are using instant yeast, you can skip this step and mix the yeast directly with the dry ingredients.
2. Mix the Dough:
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In a large mixing bowl, whisk together the flour and salt.
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Make a well in the center of the flour. Pour in the yeast mixture (or just the warm water if using instant yeast) and the olive oil.
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Stir with a wooden spoon or your hands until a shaggy dough forms and the flour is fully incorporated.
3. Knead the Dough:
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Turn the dough out onto a lightly floured surface.
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Knead for about 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
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How to test: Press the dough with your finger. It should spring back slowly.
4. First Rise (Bulk Fermentation):
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Lightly oil a clean bowl. Place the dough in the bowl and turn it to coat all sides with oil.
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Cover the bowl with plastic wrap or a clean kitchen towel.
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Let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.
5. Shape the Baguettes:
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Punch down the dough to release the air. Turn it out onto a lightly floured surface.
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Divide the dough into 2 or 3 equal pieces.
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Shaping method:
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Take one piece and flatten it into a rectangle (about 8×6 inches).
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Fold the long edge over the filling and press to seal.
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Roll it up tightly into a log.
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Use your hands to gently roll and stretch the log into a long, thin baguette shape (about 12-15 inches long), tapering the ends slightly.
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Repeat with the remaining pieces.
6. Second Rise (Proofing):
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Place the shaped baguettes onto a baking sheet lined with parchment paper. Alternatively, you can use a baguette pan or a well-floured kitchen towel (placing the loaves in the folds to help them keep their shape).
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Cover them lightly with a towel and let them rise for another 30-45 minutes, until they have puffed up slightly. They will not double in size during this rise.
7. Preheat and Prepare:
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About 20 minutes before the second rise is done, preheat your oven to 450°F (230°C) .
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If you have a spray bottle, fill it with water. If you have an oven-safe pan, place it on the bottom rack of the oven.
8. Score the Bread:
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Just before baking, use a sharp knife or a bread lame (razor blade) to make 3-4 diagonal slashes (about 1/4 inch deep) across the top of each baguette. This allows the bread to expand properly in the oven.
9. Bake with Steam:
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Place the baking sheet with the baguettes in the preheated oven.
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Create steam: Immediately toss a few ice cubes into the hot pan on the bottom rack, or spray the walls of the oven generously with water from the spray bottle. Quickly close the oven door to trap the steam. (Be careful of the hot oven!)
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Bake for 20-25 minutes, until the baguettes are deep golden brown and sound hollow when tapped on the bottom.
10. Cool:
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Transfer the baguettes to a wire rack to cool completely before slicing. This is crucial—if you cut into them while they’re hot, the inside will be gummy.
Tips for Baguette Success
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Weigh Your Flour: For the most accurate results, use a kitchen scale. 570g of flour is more precise than 4 3/4 cups, which can vary.
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Water Temperature: The water should be warm, not hot (like warm bath water). If it’s too hot, it will kill the yeast.
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Steam is Key: Steam in the first few minutes of baking is what creates that signature crispy, crackly crust. Don’t skip the water spray or ice cubes!
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Let Them Cool: It’s tempting to tear into a warm baguette, but letting them cool allows the steam inside to escape and the crumb structure to set properly.
Enjoy your homemade baguettes with butter, for dipping in soup, or as the base for the perfect sandwich