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Olive and Sun-Dried Tomato Mini Baguettes

Olive and Sun-Dried Tomato Mini Baguettes



2 ¾ cups all- purpose flour

¾ cup whole wheat flour

2 ¼ tsp. dry active yeast

2 tsp. salt

Scant 1 ¼ cups warm water (1.2 cups)

8-10 olives (green and black), sliced

4 sun-dried tomatoes, sliced

2 tsp. fresh basil, rough chopped


Put both flours in the bowl of a stand mixer with the salt and yeast. Add the warm water and mix the dough just to incorporate ingredients. Leave to rest 5 minutes. With the dough hook, knead the dough for 10 minutes.

Cover the bowl with a clean tea towel and leave to rest for 40 minutes away from any drafts.

Punch dough to release carbon dioxide, and separate the dough into five equal pieces. Use the palm of your hand to flatten each piece, forming a rectangle measuring 8 x 4”.

Sprinkle the olives on 2 flattened rectangles, and the sun-dried tomatoes and basil on the remaining 3. If you want you can mix olives and sun-dried tomatoes too.

Fold one long side towards the center, then the other long side toward the center, fold each end towards the center too and pinch the seams closed.

Preheat oven to 465°F.

Lightly grease and/or flour each cavity of the Emile Henry Mini Baguette Baker. Place each baguette, seam-side down in the base. Cover with a lid and let rest for 20 minutes.

Brush the surface of each baguette with a little water. Make small diagonal slashes on top, put the lid on, and bake for 25 minutes. Remove the lid and bake for 3-5 minutes longer. If you want a golden, crispier crust, remove the lid for the last 10 minutes of baking.