For the olive and tomato baguette, preheat the oven to 180 degrees. Cut the olives into rings and the marinated tomatoes into pieces. Then knead a smooth dough from flour, salt, water, olive oil, olive rings, tomato pieces and dry yeast.
Coat a bowl with olive oil and turn the dough in it several times, then cover with plastic wrap. Place the dough in a warm place and let it rise until it has doubled in volume.
Then knead the dough again and form a baguette. Line a baking tray with baking paper, place the baguette on it and cut the top edge several times with a sharp knife.
Cover with a damp tea towel and let rise again for about 10 minutes. Then lightly dust the surface of the baguette with flour and place in the oven.
Bake the olive and tomato baguette at 180 degrees for about 20 minutes until golden brown. Afterwards, let it cool completely on a cooling rack before cutting it.