Two-olive ciabatta
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
113K 4.1/5 based on 22 reviews
Last modified on: October 24th 2017
Keywords for this recipe: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: 1,137 grams
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Times for this recipe
Preparation: 42 min.
Resting: 3 hours
Cooking: 30 min.
All in all: 4 hours 12 min.
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.
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.
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.
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..
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,224 Kcal or 13,498 Kj | 63 gr | 456 gr | 128 gr |
| 161 % | 24 % | 43 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 284 Kcal or 1,189 Kj | 6 gr | 40 gr | 11 gr |
| 14 % | 2 % | 4 % | 2 % |
| Per ciabattas | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 537 Kcal or 2,248 Kj | 11 gr | 76 gr | 21 gr |
| 27 % | 4 % | 7 % | 3 % |
How much will it cost?
- For 6 ciabattas : 4.41 €
- Per ciabattas : 0.74 €
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)
Flour
Like these other recipes: Red mullet fillets with a reduced white-wine sauce, Nanou's tuna tart, Grapefruit moelleux, Pink Reims biscuits, Vegetable clafoutis, ... See them all 194
Water
Like these other recipes: Soup Cornouaillaise, Rabbit civet "à la normande", Cornmeal baps for Anne, Puff or flaky pastry (pâte feuilletée), How to prepare Jerusalem artichokes, ... See them all 131
Black olives
Like these other recipes: Salade Niçoise, Tomato ladybirds, Greek salad, Pasta with cherry tomatoes, olives and feta cheese, Souda salad, ... See them all 7
Green olives
Like these other recipes: Cretan Bread, Olive and pesto bread, Tomato foccacia, Loaf for "les filles'", ... See them all 4
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