Nutrition Facts
6 servings
6
Appetizer Baguette Recipe
Have you planned a snack with friends but don't want to stress out? No worries! To accommodate everyone's tastes and habits, here is a simple gluten-free recipe to make at home: mushroom, feta, and olive appetizer bread. Get cooking!
For 2 baguettes
250 Bread Flour Mix
250 Hot water
4 Salt
1 Olive oil
Garnish
2 Onion
2 Mushroom
1 clove Garlic
1 Fresh spinach
Feta
Olives
Radish
Sourdough Starter
7 Dry yeast
1 Flour
1 Sugar
Directions
1
In a bowl, mix the yeast with 1 teaspoon of flour, 1 teaspoon of sugar, and a little warm water to activate the yeast, and let the mixture sit for about 15 minutes.
2
In a mixing bowl, put the flour, salt, and olive oil, then add the water and yeast and mix until you obtain a ball with a consistent texture.
3
Cover the mixing bowl with a cloth and let it rise for about 1 hour and 30 minutes at room temperature.
4
In the meantime, preheat your oven to 180 degrees.
5
Once the bread dough has risen well, place it on a sheet of parchment paper that has been sprinkled with flour.
6
Shape your baguette with the dough. If you don't have a special baguette mold, you can place it between two trays to help it keep its shape.
7
Cover with a cloth and let rise for another 15 minutes. Brush them with oil and make the slashes. Bake for about 40 minutes.
8
While the baguettes cool, prepare the filling: wash the onions and mushrooms and slice them. Wash the fresh spinach and roughly chop it.
9
In a pan with olive oil, sauté onions and mushrooms, add salt, pepper, and the minced garlic clove. Add the spinach and sauté everything again. Taste to adjust the seasonings.
10
To finish, cut the bread lengthwise and fill it. Add crumbled feta, olives, and small slices of radish. Cut into small pieces and serve.
Ingredients
For 2 baguettes
250 Bread Flour Mix
250 Hot water
4 Salt
1 Olive oil
Garnish
2 Onion
2 Mushroom
1 clove Garlic
1 Fresh spinach
Feta
Olives
Radish
Sourdough Starter
7 Dry yeast
1 Flour
1 Sugar
Directions
Directions
1
In a bowl, mix the yeast with 1 teaspoon of flour, 1 teaspoon of sugar, and a little warm water to activate the yeast, and let the mixture sit for about 15 minutes.
2
In a mixing bowl, put the flour, salt, and olive oil, then add the water and yeast and mix until you obtain a ball with a consistent texture.
3
Cover the mixing bowl with a cloth and let it rise for about 1 hour and 30 minutes at room temperature.
4
In the meantime, preheat your oven to 180 degrees.
5
Once the bread dough has risen well, place it on a sheet of parchment paper that has been sprinkled with flour.
6
Shape your baguette with the dough. If you don't have a special baguette mold, you can place it between two trays to help it keep its shape.
7
Cover with a cloth and let rise for another 15 minutes. Brush them with oil and make the slashes. Bake for about 40 minutes.
8
While the baguettes cool, prepare the filling: wash the onions and mushrooms and slice them. Wash the fresh spinach and roughly chop it.
9
In a pan with olive oil, sauté onions and mushrooms, add salt, pepper, and the minced garlic clove. Add the spinach and sauté everything again. Taste to adjust the seasonings.
10
To finish, cut the bread lengthwise and fill it. Add crumbled feta, olives, and small slices of radish. Cut into small pieces and serve.
Notes
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