Mix the initial dough

• Combine the warm water, instant yeast, honey and flour in a bowl.
• Mix until no dry flour remains, then cover.

Add oil and salt

• Add the olive oil and salt and mix to incorporate.
• Cover the dough again.

Fold in olives and thyme, chill overnight

• Fold the chopped green olives and thyme into the dough.
• Cover and refrigerate overnight.

Bring back to room temperature

• Let the dough rest at room temperature.

Turn out and divide

• Gently turn the dough out without deflating it.
• Fold it into four and divide into four pieces.

Shape the baguettes

• Shape each piece into a baguette.
• Dust with flour and cover.

Score and oil

• Score the baguettes with a sharp blade.
• Add a few drops of olive oil into the cuts.

Bake with steam

• Bake in a very hot oven with steam.
• Then reduce the temperature to 200 °C and bake until golden.