Recipe: Homemade Baguette from scratch with Tomato-Basil Pesto & cream cheese

IMG_4415.PNGGet the Original Recipe for the Baguette here, for the Tomato Pesto here* and for a basic Basil Pesto here

Still harvesting my Basil from the balcony garden, and now to enjoy it in pesto on my first homemade baguette. I feel satisfied… and hungry!

Eat Good, Feel Good!
Homemade tastes better

Homemade Baguette
Recipe By: Laura Vitale
Makes 3 Baguettes
Prep time: 10 mins
Cook time: 30 mins


  • 3 1/2 to 4 cups of 00 flour or All Purpose Flour ( start with 3 1/2 cups of flour, if your dough is really too sticky, add the remaining 1/2 cup of flour)
  • 1-1/2 cups of Warm Water
  • 1-1/2 tsp of Yeast
  • 1 tsp of Sugar
  • 2 tsp of Salt


  1. Add the sugar and yeast in a small bowl and set aside to proof for about 5 minutes.
  2. In the bowl of a standing mixer, add the flour and salt along with the yeast mixture.
  3. Mix on medium-low speed for about 6 to 7 minutes or until you have a smooth and somewhat creamy looking dough. (dough will be extremely sticky at this point but it’s supposed to be)
  4. Oil a large bowl with some vegetable oil and place the dough in the bowl, cover with plastic wrap and place it somewhere warm to rise for about an hour or until doubled in size.
  5. Dump dough on a floured surface and cut into 3 equal pieces, roll each piece into a 12 inch rope and place them on a three piece baguette pan.
  6. Cover with a towel and let them rise until doubled, about an hour.
  7. Preheat the oven to 475 degrees, place a cast iron skillet on the bottom rack in the oven.
  8. Place the baguette pan on the top shelf, quickly add 1 cup of water to the pan and shut the oven door immediately.
  9. Let them bake for about 30 minutes or until crispy and brown.
  10. Allow them to cool a bit before serving.

Tomato Pesto Sauce
*If the original recipe link from the Food Network is broken, check another one very similar from Farm Fresh Feasts which is the following:


  • 4 medium or 2 large tomatoes
  • 1/2 cup packed basil, parsley, or arugula leaves
  • 1/3 cup salted cashews, almonds, or macadamia nuts
  • 1 clove garlic (or use some roasted garlic, if you like)
  • 1/2 cup olive oil 1 teaspoon kosher salt


  1. Throw everything in the food processor. Pulse a few times to chunk it up, then puree on high several seconds until smooth. Scrape down sides and puree a couple moments more to get that last pesky piece of cashew incorporated.

Note: I mixed it with cream cheese to make it spreadable on the baguette

Store in the fridge a few days, or in the freezer at least up to 6 months.

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