Mediterranean style baguette 🥖💕

Ingredients

Dough
• 500 g bread flour (about 4 cups)
• 7 g dry yeast (2¼ tsp)
• 1 tsp sugar (optional)
• 1½ tsp fine salt
• 250 g plain yogurt (about 1 cup)
• 120–150 ml lukewarm water (½–⅔ cup)

Filling
• 80 g olives (½ cup), pitted and chopped
• 60 g sun-dried tomatoes (⅓ cup), drained and chopped
• 1–2 tbsp capers, rinsed and thoroughly dried
• 1 tsp dried oregano or 1 tbsp fresh rosemary (optional)
• 1 tbsp flour (only if filling is moist)

Method
1. Activate the yeast
Mix yeast, sugar, and about 50 ml (3 tbsp) warm water.
Let sit 5–10 minutes until foamy.
2. Make the dough
In a large bowl, combine flour and salt.
Add yogurt and yeast mixture.
Mix, then gradually add remaining water until a soft, slightly sticky dough forms.

Knead for 8–10 minutes until smooth and elastic. The dough should be soft but not wet.
3. First rise
Place dough in a lightly oiled bowl.
Cover and let rise for 1 to 1½ hours, until doubled in size.
4. Prepare the filling
Chop olives, tomatoes, and capers.
Pat everything very dry with paper towel.

If the mixture feels moist, toss lightly with 1 tbsp flour to prevent sogginess.
5. Fill and roll
Turn dough onto a lightly floured surface.
Gently stretch into a rectangle about 30 x 20 cm (12 x 8 inches).

Spread the filling evenly over the surface, leaving a small border around the edges.

Starting from the long side, roll the dough up tightly into a log, like a jelly roll.
Keep the roll snug but don’t press so hard that filling spills out.

Pinch the seam closed firmly.
6. Shape into baguette
Place the log seam-side down.
To form a baguette shape.
7. Second rise
Transfer to a lined baking tray.
Cover loosely and let rise for 30–60 minutes, until puffy.
8. Bake
Preheat oven to 220°C / 425°F.

Score the top with 2–4 diagonal cuts using a sharp knife.
Optional: brush lightly with olive oil.

Bake for 20–25 minutes until deep golden brown and crisp.
9. Cool
Transfer to a rack and let cool for at least 20 minutes before slicing.

Note: When we made this, 17Jun2026, the dough was not as wet as it appeared in the Instagram