Two-olive ciabatta

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
45 min.	3 hours	30 min.	4 hours 15 min.

Step by step recipe

1	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.
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.
3	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.
4	Add the olive mixture.
5	Knead on slowest speed for a few more minutes, until the dough is evenly mixed.
6	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.
7	After this time, divide the dough into pieces of around 250 grammes each.
8	Form these lumps of dough into squares or rectangles.
9	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.
10	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.

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