This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Two-olive ciabatta
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
133 K 4.1/5 (22 reviews)
4 hours 15 min.
Easy
4.45 €
6 ciabattas
10 IngredientsLast modified on: October 24th 2017
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
Times for this recipe
Preparation: 45 min.
Resting: 3 hours
Cooking: 30 min.
All in all: 4 hours 15 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
| 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 % |
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)
Flour
Like these other recipes: Galette berrichone, Boeuf (beef) bourguignon, Canadian apple crumble, Linzer torte, Grapefruit cake, ... See them all 209
Water
Like these other recipes: Green parsley tahini sauce, Grapefruit cake, Poitevin twist, Quince and apple compote, Cretan Bread, ... See them all 139
Black olives
Like these other recipes: Tomato ladybirds, Tapenade, Chorizo cake with olives and tomato confit, Salade Niçoise, Greek salad, ... See them all 8
Green olives
Like these other recipes: Cretan Bread, Olive and pesto bread, Tomato foccacia, Loaf for "les filles'", ... See them all 4
Other recipes you may also like
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version. February 21th 2011410 K4.4 2 hours 55 min.
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits. February 21th 2011197 K4.3 35 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad). December 21th 2020419 K5 20 min.
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out. February 21th 2011406 K 14.4 35 min.
How to grill salmon well
This is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the salmon dries out. October 13th 2010493 K4.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.