Two-olive ciabatta

Step by step recipe:

  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.
  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.
  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.
  4. 2 min.Two-olive ciabatta : Photo of step #4
    Add the olive mixture.
  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.
  6. 2 hoursTwo-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.
  7. 5 min.Two-olive ciabatta : Photo of step #7
    After this time, divide the dough into pieces of around 250 grammes each.
  8. 5 min.Two-olive ciabatta : Photo of step #8
    Form these lumps of dough into squares or rectangles.
  9. 1 hourTwo-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.
  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.

Source:

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

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