Olive Baguette

1: In a large bowl, add flour and yeast and mix.

2: Add salt, oil, water, and rosemary to make dough.

3: Cover and let it rest for 15 minutes.

4: Stretch and fold the dough once and let it rest for another 15 minutes.

5: Add olives and mix.

6: Place in fridge and ferment for 12-36 hours (fermenting for 36 hours is recommended).

7: Just before baking, keep the dough at room temperature for 2 hours.

8: Preheat the oven to 450°F and place a pizza stone/steel or baking tray in the oven to heat.

9: Divide the dough into 6 equal parts (for oven) or 15 equal parts (for air fryer).

10: Dust a clean flat surface, your palms, and the dough.

11: Carefully shape each part of the dough and twist to create tension.

12: Place on a baking sheet and let it rest for 15-20 minutes.

13: Place the sheet on the preheated tray and bake for 15-20 minutes until deep golden brown.

14: (Optional) Place water in an oven-safe container to create steam for the first 10 minutes for a crispy crust.

15: Enjoy immediately after baking!