Mini baguettes with olives…Great with all your dips!

I am a big fan of the “tapas diner” in French we call it “apéritif dinatoire”. It just means that we prepare lots of mouthful little things for the diner. In my family, it is a tradition. Every Saturday night, we put on the jazz music and prepare little dishes for the whole family (we are 3 in total so it’s not a lot of work). This mini baguette recipe is perfect to match any dips you can fancy: hummus, tzatziki, aubergine purée…

Some music to create the atmosphere and bake happily! 🙂

I prepare one kilo of baguette each time because they disappear in no time. It takes a long time to prepare so better prepare a big batch and freeze them for later.

I found the recipe in the Great British Bake Off book of this year but as usual, I change it a bit. I like this recipe because you can customize your baguettes as much you want and change the olive for pancetta or chorizo or cheese…What ever you fancy at the moment!

Here is the recipe!


Mini olive baguettes

By Sophie Maulevrier Published: November 25, 2013

  • Yield: Around 30 baguettes
  • Prep: 30 mins
  • Cook: 10-15 mins
  • Ready In: 1 hr 40 mins

Perfect little baguettes to serve with your homemade dips. Recipe adapted from Great Brittish Bake Off 2013 book



  1. Put the flour in the bowl of your stand mixer and install the dough hook. Create a small hole on one side of the flour and put the salt in it, create a second hole and put the yeast. Start the mixer at low speed and add the water slowly.
  2. When all the water is mixed with the flour, increase the speed of the mixer. Let it work for 8 mins. Then add the olive oil and mix for 2 minutes. Stop the mixer. Add by hand the olives or any other ingredients you'd like and distribute them evenly in the dough.
  3. Cut the dough in 3 and put each piece in a separate bowl and cover with a cling film. (it's easier to prepare the baguettes after the dough has risen) Leave the dough to rise for about an hour (it should have tripled of size).
  4. Preheat the oven at 220ºC. Prepare 3 oven tray with baking paper. Heavily flour you work surface because the dough is very sticky (it's a tip from experience!) Put one of the piece of dough on the flour and put more flour on top. Don't work the dough. Just use your hand to obtain a "square" (or the shape you can manage) of 1cm of thickness
  5. With a knife or better, a pizza cutter, cut strips of 3 cm (adjust the length of them according to your need = long or short). Put the strips well apart from each other on the paper. Put in the oven for 10 to 15 minutes until golden. Let the baguettes cool down on a rack.
  6. Do the same process with the rest of the dough. You can use them warm, cold or even freeze them if needed.

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