Silvia Colloca’s Yoghurt and Olive Oil Baguettes

Name: Yoghurt and Olive Oil Baguettes
Prep time: 5 min
Cook time: 5 min
Total time: 45 min
Cuisine: French
Ingredients: 500 g plain or tipo 00 flour (plus extra to dust); 7 g dry instant yeast; 200 g unsweetened Greek yoghurt; 2 tbsp olive oil; 200 ml water; 1.5 tbsp sea salt

Silvia Collocaʼs Yoghurt and Olive Oil Baguettes recipe tastes incredible. See ingredients & method below.

Bake like a pro with this super easy baguette recipe.

The addition of yoghurt and olive oil to the dough makes these baguettes extra moist and stretchy.... More

prep

cook

yield

difficulty

Pairs with

Sauvignon Blanc

Pinot Grigio

Ingredients

500 g plain or tipo 00 flour (plus extra to dust)
7 g dry instant yeast
200 g unsweetened Greek yoghurt
2 tbsp olive oil
200 ml water
1.5 tbsp sea salt

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Method

Tips

This recipe incorporates multiple proofing times for the dough, so you'll need to factor in an extra 2 hours and 45 minutes to let the dough rise.

Place 500 g plain or tipo 00 flour, 200 g unsweetened Greek yoghurt, 7 g dry instant yeast and 2 Tbsp olive oil in a large bowl with 200 ml water. Mix until just combined then add 1.5 Tbsp salt and mix through.
Cover with a damp tea towel and let the dough rise at room temperature for 1 hour.
The dough should now look puffier and more relaxed. Stretch it a little with wet hands (still in the bowl, no mess) and fold it onto itself in the bowl.
Cover and leave for 30 minutes.
Repeat the stretching and folding process one more time, covering and leaving to rise for an additional 30 minutes.
After the second fold, cover again and set aside to finish proving until more than doubled in size. This should take about 45 minutes.
Divide the dough into two. It will be soft and slightly sticky. Flour your bench and hands and stretch the two dough portions into rectangles, then roll them up like big cigars.
Preheat the oven to 220ºC fan-forced (240ºC conventional). Place an empty metal bowl or empty oven tray on the lower rack.
Place on a baking tray lined with baking paper, flour the top and prove for 30 minutes.
The dough will now look puffy. Dust more flour on top, score the top diagonally with a sharp knife or bread lame and place in the oven, on the middle rack. Pour some water into the lower oven tray or metal bowl you’ve been preheating to create steam. Close the door and bake for 35-40 minutes until golden and cooked through.
Cool on a rack for at least 30 minutes before serving as the crumb keeps baking and settling during the cooling time.

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