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Two-olive ciabatta

Name: Two-olive ciabatta
Prep time: 3 h 42 min
Cook time: 30 min
Total time: 4 h 12 min
Yield: 6 ciabattas
Cuisine: French
Ingredients: 500 g flour; 350 ml water; 9 g salt; 15 g yeast; 150 g Soured dough; 50 g olive oil; 100 g black olives; 100 g green olives; 1 garlic clove; ½ teaspoon herbes de Provence

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

135 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 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.

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 %