Two-olive ciabatta
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
120 K 4.1/5 (22 reviews)
4 hours 15 min.
Easy
3 ciabattas
10 IngredientsLast modified on: October 24th 2017
For 3 ciabattas, you will need:
- 1
1 2⁄3 cup flour - 2
¾ cup water - 3
1 teaspoon salt - 4
½ tablespoon yeast - 5
1⁄3 cup Soured dough (optional) - 6
2 tablespoons olive oil - 7
¼ cup black olives - 8
¼ cup green olives - 9
½ garlic clove - 10
¼ teaspoon herbes de Provence
Change these quantities to make:
Change measures:
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 2 tablespoons olive oil, ¼ cup black olives and ¼ cup green olives (roughly chopped), ½ garlic clove (finely chopped) and ¼ 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: ¾ cup water at the right temperature, 1 teaspoon salt, ½ tablespoon yeast and - if possible - 1⁄3 cup 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 | 30 RDI=10 % | 230 RDI=20 % | 60 RDI=10 % | 1,610 RDI=80 % | 6,750 RDI: 80 % |
| 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 3 ciabattas : 2.25 €
- 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: "Moelleux" cake batter, Almond tuiles, Plain cake, Clafoutis batter, Foie gras fingers, ... See them all 200
Water
Like these other recipes: Shortbread tart with sweet apricots and rosemary, Pilau rice, How to prepare endives , Chicken nems, Seeded loaf, ... See them all 135
Green olives
Like these other recipes: Tomato foccacia, Olive and pesto bread, Loaf for "les filles'", Cretan Bread, ... See them all 4
Black olives
Like these other recipes: Tomato ladybirds, Greek salad, Pissaladière with puff pastry, Pasta with cherry tomatoes, olives and feta cheese, Salade Niçoise, ... See them all 7
Other recipes you may also like
Crab Cakes
These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.July 1st 201578 K4.7 1 hour 3 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.April 14th 2020334 K 24.6 20 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 6th 2015420 K4.8 35 min.
How to prepare an avocado
Here is how to get from an avocado only the flesh of the fruit.January 9th 2010198 K 14 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.