1,464 easy and fully explained recipes, with +66K photos and 78 videos

Two-olive ciabatta

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

116 K 4.1/5 (22 reviews)

4 hours 15 min. difficulté

Easy

4.45 €

6 ciabattas

10 Ingredients

Last modified on: October 24^th 2017

For this recipe: I want to make it (248×) I made it (227×) Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 6 ciabattas, you will need:

1 500 g flour
2 350 ml water
3 9 g salt
4 15 g yeast
5 150 g Soured dough (optional)
6 50 g olive oil
7 100 g black olives
8 100 g green olives
9 1 garlic clove
10 ½ teaspoon herbes de Provence
Total weight: 1,140 grams

Change these quantities to make:

2 ciabattas 3 ciabattas 6 ciabattas 12 ciabattas 18 ciabattas

Change measures:

Metric

Metric weight Metric volumes

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.

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

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.

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.

Add the olive mixture.

Stage 5 - 5 min.

Knead on slowest speed for a few more minutes, until the dough is evenly mixed.

Stage 6 - 2 hours

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.

After this time, divide the dough into pieces of around 250 grammes each.

Stage 8 - 5 min.

Form these lumps of dough into squares or rectangles.

Stage 9 - 1 hour

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.

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 recipe	60 RDI=20 %	460 RDI=40 %	130 RDI=20 %	3,220 RDI=160 %	13,500 RDI: 160 %
Per 100 g	5 RDI=2 %	40 RDI=4 %	10 RDI=2 %	280 RDI=10 %	1,190 RDI: 10 %
Per ciabattas	10 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)

Other recipes you may also like

Caramelised walnuts

These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
February 21^th 2011365 K5 25 min.

Pistachio cream

Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
October 4^th 2012299 K 64.1 35 min.

Ocean bread

The idea for this bread was inspired by an amusing coincidence: the proportion of salt needed for good bread is 35 g of salt per litre of water, which just happens to be the exact concentration of salt in the Atlantic Ocean. So it's possible to make bread using sea water to provide all the salt...
October 24^th 2017170 K 63.8 5 hours 7 min.

Chocolate ganache

A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
January 25^th 2022324 K 13.7 15 min.

How to fry eggs well

You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the...
March 11^th 2018502 K 14.6 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.