Olive And Sage Batards

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Peppered with olives and fresh herbs, this rustic French loaf will go down at treat at your next gathering.

The ingredient of Olive And Sage Batards

• 7g sachet dry yeast
• 2 teaspoons caster sugar
• 1 cup warm water
• 3 cups lighthouse bread and pizza plain flour
• 1 teaspoon sea salt
• 1 tablespoon olive oil
• 1 tablespoon finely chopped fresh sage leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 2 3 cup pitted kalamata olives halved
• 1 tablespoon olive oil
• 1 teaspoon sea salt flakes

The Instruction of olive and sage batards

• grease a large baking tray place yeast sugar and warm water in a jug whisk with a fork until yeast has dissolved stand in a warm place for 10 minutes or until frothy
• sift flour into a large bowl make a well add salt yeast mixture and oil mix to form a soft dough turn out onto a lightly floured surface knead dough for 10 to 15 minutes or until smooth and elastic place in a large lightly greased bowl cover with lightly greased plastic wrap set aside in a warm place for 1 hour or until doubled in size using your fist punch dough down turn onto a lightly floured surface knead until smooth
• gradually knead in sage thyme and olives divide dough into 2 equal portions shape into 30cm long logs place on prepared tray
• cover with lightly greased plastic wrap set aside in a warm place for 30 minutes or until dough has almost doubled in size
• meanwhile preheat oven to 200u00b0c 180u00b0c fan forced
• leaving 3cm from each end cut a shallow line down the centre of each log brush with oil sprinkle top with sea salt bake logs for 20 to 25 minutes or until bread is golden and sounds hollow when tapped remove from oven and stand on tray for 5 minutes transfer to a wire rack to cool serve warm or cold

Nutritions of Olive And Sage Batards

calories: 245 931 calories
calories: 5 4 grams fat
calories: 0 8 grams saturated fat
calories: 41 9 grams carbohydrates
calories: n a
calories: n a
calories: 5 9 grams protein
calories: n a
calories: 574 milligrams sodium
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calories: nutritioninformation