1,504 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 €

12 ciabattas

10 Ingredients

Last modified on: October 24^th 2017

For this recipe: I want to make it (484×) I made it (483×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 ciabattas, you will need:

1 1 litre 560 ml flour
2 700 ml water
3 18 mls salt
4 30 mls yeast
5 300 mls Soured dough (optional)
6 100 mls olive oil
7 200 mls black olives
8 200 mls green olives
9 2 cloves garlic
10 1 teaspoon herbes de Provence

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 100 mls olive oil, 200 mls black olives and 200 mls green olives (roughly chopped), 2 cloves garlic (finely chopped) and 1 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: 700 ml water at the right temperature, 18 mls salt, 30 mls yeast and - if possible - 300 mls 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	130 RDI=50 %	910 RDI=90 %	260 RDI=40 %	6,450 RDI=320 %	26,990 RDI: 320 %
Per 100 g	8 RDI=3 %	60 RDI=5 %	20 RDI=2 %	410 RDI=20 %	1,720 RDI: 20 %
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 12 ciabattas : 8.85 €
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

Chocolate muffins

Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.
February 21^th 2011317 K4.3 1 hour 15 min.

Individual charlottes with morello cherries

The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
February 21^th 2011198 K 15 4 hours 50 min.

Mussels with beurre d'escargot

In this recipe, the mussels are cooked briefly first in salted water, just until they open. They are then shelled and popped in the oven for a few minutes with a knob of beurre d'escargot (butter for snails).
December 2^nd 201848 K 25 min.

Grandma's salad

This salad harks back to the ones French grandmas used to make: green beans and potatoes (preferably still warm) mixed with diced cheese, parsley and chopped onion in a good vinaigrette dressing.
September 29^th 202142 K 55 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1^st 2025297 K 24.5 3 hours 8 min.

News list of cooking-ez.com

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