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Two-olive ciabatta

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

107K 22 4.1

Last modified on: October 24^th 2017

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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

Change these quantities to make: 2 ciabattas 3 ciabattas 6 ciabattas 12 ciabattas 18 ciabattas

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
42 min.	3 hours	30 min.	4 hours 12 min.

At what time:

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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

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Sourdough

How much will it cost?

For 6 ciabattas : 4.41 €
Per ciabattas : 0.74 €

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)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Grapefruit moelleux, Oaty walnut cake , Moist Lemon Cake, Caramelized apple and walnut cake, Moist chocolate cake, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Quince and apple compote, Quince compote, Super-green, super-thrifty soup, Couscous, Cretan Bread, ... All
	Black olives: You can check-out other recipes which use it, like for example: Souda salad, Salade Niçoise, Pissaladière with puff pastry, Tomato ladybirds, Greek salad, ... All
	Green olives: You can check-out other recipes which use it, like for example: Loaf for "les filles'", Cretan Bread, Olive and pesto bread, Tomato foccacia, ... All

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