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Two-olive ciabatta

Two-olive ciabatta

Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).

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Last modified on: October 24th 2017

For 6 ciabattas, you will need:

How long does it take?

Fulfillment
PreparationRestingCookingStart to finish
42 min.3 hours30 min.4 hours 12 min.
Preservation:
A few days wrapped in a cloth
At what time?
Work this out...

Step by step recipe

Stage 1
10 min.
Two-olive ciabatta : Photo of step #1 Prepare the olive mixture by mixing 50 g olive oil, 100 g black olives and 100 g green olives (roughly chopped), 1 garlic clove (finely chopped) and ½ teaspoon herbes de Provence.
Stage 2
Two-olive ciabatta : Photo of step #2 In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.
Stage 3
15 min.
Two-olive ciabatta : Photo of step #3 Put into a food processor bowl: 350 ml water at the right temperature, 9 g salt, 15 g yeast and - if possible - 150 g Soured dough.

Knead on slowest speed (1) for 10 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 4
2 min.
Two-olive ciabatta : Photo of step #4 Add the olive mixture.
Stage 5
5 min.
Two-olive ciabatta : Photo of step #5 Knead on slowest speed for a few more minutes, until the dough is evenly mixed.
Stage 6
2 hours
Two-olive ciabatta : Photo of step #6 Turn the dough out onto the worktop and gather it into a ball. Put this into a large bowl, cover with a sheet of plastic and leave to rest for 2 hours.
Stage 7
5 min.
Two-olive ciabatta : Photo of step #7 After this time, divide the dough into pieces of around 250 grammes each.
Stage 8
5 min.
Two-olive ciabatta : Photo of step #8 Form these lumps of dough into squares or rectangles.
Stage 9
1 hour
Two-olive ciabatta : Photo of step #9 Arrange the loaves on a lightly floured cloth. A traditional French banneton is ideal for this, but not essential.

Cover with a sheet of plastic and leave to rest for 1 hour.
Stage 10
30 min.
Two-olive ciabatta : Photo of step #10 Preheat the oven for 250°C (480°F) and bake for around 30 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Remarks

These ciabattas are delicious on their own, simply sliced then cut small as aperifif snacks.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

After Thomas Marie (from the French national bakery institute, INBP).

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Rabbit civet "à la normande", Naan, Chocolate and matcha tea biscuits, Savoury mini-madeleines with 2 cheeses, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Stewed plums, Morel risotto with Vin Jaune and Mont d'Or, Cretan Bread, Stewed apricots, French Family Cake, ... All
Green olivesGreen olives: You can check-out other recipes which use it, like for example: Loaf for "les filles'", Cretan Bread, Tomato foccacia, Olive and pesto bread, ... All
Black olivesBlack olives: You can check-out other recipes which use it, like for example: Salade Niçoise, Tapenade, Greek salad, Tomato ladybirds, Pissaladière with puff pastry, ... All

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