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).
120 K 4.1/5 (22 reviews)
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Last modified on: October 24th 2017
For 6 ciabattas, you will need:

Times for this recipe
Preparation: 45 min.
Resting: 3 hours
Cooking: 30 min.
All in all: 4 hours 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Two-olive ciabatta
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
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
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
Add the olive mixture.

Stage 5 - 5 min.
Two-olive ciabatta
Knead on slowest speed for a few more minutes, until the dough is evenly mixed.

Stage 6 - 2 hours
Two-olive ciabatta
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
After this time, divide the dough into pieces of around 250 grammes each.

Stage 8 - 5 min.
Two-olive ciabatta
Form these lumps of dough into squares or rectangles.

Stage 9 - 1 hour
Two-olive ciabatta
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
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.
Keeping: A few days wrapped in a cloth.
Source: After Thomas Marie (from the French national bakery institute, INBP).
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %460 RDI=40 %130 RDI=20 %3,220 RDI=160 %13,500 RDI: 160 %
Per 100 g5 RDI=2 %40 RDI=4 %10 RDI=2 %280 RDI=10 %1,190 RDI: 10 %
Per ciabattas10 RDI=4 %80 RDI=7 %20 RDI=3 %540 RDI=30 %2,250 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, leaven
How much will it cost?
  • For 6 ciabattas : 4.45 €
  • Per ciabattas : 0.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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