Olive and sage batards
Discover the perfect blend of flavors with our Olive and Sage Batards recipe. This easy-to-follow guide combines yeast, sugar, flour, salt, olive oil, fresh sage, thyme, and olives to create deliciously aromatic and savory bread perfect for any meal. Bake the ultimate homemade batards for a delightful treat!
- 21 Feb 2025
- Cook time 25 min
- Prep time 40 min
- 4 Servings
- 9 Ingredients
Olive and sage batards are a delightful and flavorful bread that combines the earthy taste of sage, the freshness of thyme, and the rich, briny flavor of olives. Perfect for serving with soups, salads, or simply enjoying on its own, this bread is a fantastic addition to any meal. Follow this recipe to create a savory and aromatic loaf that will surely impress your friends and family.
Ingredients:
Instructions:
- In a small bowl, combine 1 tsp of yeast and 2 tsp of sugar with 1 cup of lukewarm water. Mix until the yeast and sugar dissolve.
- Let the mixture sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- In a large mixing bowl, combine 3 cups of all-purpose white wheat flour and 1 tsp of salt.
- Add the activated yeast mixture and 1 tbsp of olive oil to the flour and salt.
- Mix until the ingredients start to come together. You can use a wooden spoon or your hands.
- Add 1 tbsp of finely chopped sage, 1 tbsp of finely chopped thyme, and 1 cup of roughly chopped olives to the dough.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a bit more flour as needed.
- Place the kneaded dough into a lightly greased bowl. Cover it with a damp cloth or plastic wrap.
- Let the dough rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size.
- After the dough has risen, punch it down to release any air bubbles.
- Divide the dough into two equal pieces.
- Shape each piece into an elongated loaf, known as a batard. To do this, roll the dough into a rough rectangle, then fold it tightly like a jelly roll, pinching the seams closed.
- Place the shaped batards onto a lightly floured baking sheet or a sheet lined with parchment paper.
- Cover them with a damp cloth or lightly greased plastic wrap.
- Let them rise for about 30-45 minutes, or until they have roughly doubled in size.
- While the dough is rising, preheat your oven to 425°F (220°C).
- Just before baking, use a sharp knife or a razor blade to make several diagonal slashes on the top of each batard. This allows the bread to expand properly in the oven.
- Optionally, you can brush the tops with a bit of water for a crisper crust.
- Place the batards in the preheated oven and bake for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- If desired, you can add a small pan of water to the bottom of the oven to create steam, which can help achieve a crispier crust.
- Once baked, remove the batards from the oven and let them cool on a wire rack.
- Allow them to cool slightly before slicing to let the interior finish cooking and to avoid squashing the bread.
Tips:
- Make sure to activate the yeast properly by dissolving it in lukewarm water (about 100-110°F or 37-43°C) with a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
- Knead the dough until it becomes smooth and elastic. This usually takes about 8-10 minutes by hand or 5-7 minutes using a stand mixer.
- Allow the dough to rest and rise in a warm, draft-free environment to ensure proper fermentation. Cover it with a damp cloth or plastic wrap to retain moisture.
- Fold in the sage, thyme, and olives gently towards the end of the kneading process to evenly distribute the ingredients without crushing the olives.
- Shape the dough into batards (oval-shaped loaves) by gently flattening the dough into a rectangle, folding the edges into the center, and rolling it up tightly. Place the shaped loaves on a baking sheet lined with parchment paper.
- Before baking, score the top of the loaves with a sharp knife or razor blade. This helps control the expansion of the bread and creates an attractive finished look.
- Bake the batards in a preheated oven at 425°F (220°C) for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
With its unique combination of olives, sage, and thyme, this batard recipe offers a deliciously rustic and aromatic bread that can elevate any meal. By following the steps carefully and using these tips, you’ll be able to bake a loaf that is not only visually appealing but also bursting with flavor. Enjoy your homemade olive and sage batards fresh out of the oven, and savor the heartwarming compliments from your loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 440kcal | 22% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 6g | 16% |
| Sugar 2.81g | 3% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.20g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 18mg | 3% |
| Vitamin B1 0.45mg | 37% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 2.23mg | 14% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 1.74mg | 2% |
| Vitamin E 1.29mg | 9% |
| Vitamin K 63ug | 54% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 6mg | 53% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 220mg | 6% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 910mg | 61% |
| Zinc, Zn 1.48mg | 13% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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