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© Meredith Corporation. All rights reserved. Used with permission.
In a large mixing bowl, stir together 1 cup flour, yeast and salt. Add 1 1/4 cups warm water. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in olives and sage. Using a wooden spoon, stir in as much of the remaining 2 1/2 to 3 cups flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn dough out onto a lightly floured surface. Divide in half; shape into balls. Cover; let rest for 10 minutes. Meanwhile, lightly grease two baking sheets or two baguette pans; sprinkle lightly with flour. Set aside.
Roll each half of dough into a 14x5-inch rectangle. Starting from long sides, tightly roll up rectangles. Pinch seams to seal and slightly pull to taper ends. Place loaves, seam-sides down, on the prepared pans. In a small bowl, stir together egg white and 1 tablespoon water; brush on loaves. Let rise until nearly double in size (35 to 45 minutes).
Preheat oven to 375°F. Using a sharp knife, make three or four 1/4-inch-deep diagonal cuts across each loaf top. Bake for 20 minutes. Brush again with egg white mixture. Bake for 10 to 15 minutes more or until bread sounds hollow when lightly tapped. Immediately transfer bread to wire racks and let cool.