1,503 easy and fully explained recipes, with +66K photos and 78 videos

Two-olive ciabatta

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

124 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 this recipe: I want to make it (483×) I made it (482×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change these quantities to make:

2 ciabattas 3 ciabattas 6 ciabattas 12 ciabattas 18 ciabattas

Change measures:

Metric

Metric weight Metric volumes

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, leaven

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)

Other recipes you may also like

Gingerbread

Maybe this recipe will bring back memories.
February 21^th 2011289 K4.2 1 hour 4 min.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21^th 2011757 K3.5 8 min.

Fougasse with bacon and Comté

This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
October 24^th 2017343 K4.1 3 hours 9 min.

Fish petals, vegetables julienne, and beurre blanc

This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
December 31^th 2013261 K4 1 hour 35 min.

Hamburgers

Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
December 6^th 2015425 K4.8 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.