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
2 ciabattas
10 IngredientsLast modified on: October 24th 2017
For 2 ciabattas, you will need:
- 1
170 g flour - 2
120 ml water - 3
3 g salt - 4
5 g yeast - 5
50 g Soured dough (optional) - 6
20 g olive oil - 7
35 g black olives - 8
35 g green olives - 9
1⁄3 garlic clove - 10
0 teaspoon herbes de Provence - Total weight: 395 grams
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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 20 g olive oil, 35 g black olives and 35 g green olives (roughly chopped), 1⁄3 garlic clove (finely chopped) and 0 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: 120 ml water at the right temperature, 3 g salt, 5 g yeast and - if possible - 50 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 | 20 RDI=8 % | 150 RDI=20 % | 50 RDI=7 % | 1,130 RDI=60 % | 4,720 RDI: 60 % |
| Per 100 g | 5 RDI=2 % | 40 RDI=4 % | 10 RDI=2 % | 290 RDI=10 % | 1,200 RDI: 10 % |
| Per ciabattas | 10 RDI=4 % | 80 RDI=7 % | 20 RDI=4 % | 560 RDI=30 % | 2,360 RDI: 30 % |
How much will it cost?
- For 2 ciabattas : 1.55 €
- Per ciabattas : 0.80 €
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: Checkerboard biscuits, Wiener Schnitzel, Almond tuiles, Tomato tatin, Diamond biscuits, ... See them all 200
Water
Like these other recipes: How to prepare Jerusalem artichokes, Kouign-amann, Aperitif rolls, Pilau rice, Sugar syrup, ... See them all 135
Black olives
Like these other recipes: Pissaladière with puff pastry, Tapenade, Souda salad, Pasta with cherry tomatoes, olives and feta cheese, Salade Niçoise, ... See them all 7
Green olives
Like these other recipes: Cretan Bread, Loaf for "les filles'", Tomato foccacia, Olive and pesto bread, ... See them all 4
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