Ciabatta Bread with Olives
Ingredients
- 4 1/4 cups Ciabatta flour (bread flour)
- 2 cups of water
- 1/4 teaspoon of instant yeast (optional if flour has yeast)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon olive oil
- 120g Mixed Olives, cut into thin slices
- 1 tablespoon dried Mediterranean herbs
Preparation
Combine the yeast and warm water in a bowl, cover with plastic or a kitchen towel, and let it rest for at least 5 minutes.
In another bowl, combine the salt and bread flour.
Mix everything together with your hands or a stand mixer.
Add the yeast and water mixture and mix on low until a shaggy dough forms.
Cover the bowl with plastic or a towel and let the dough rise in a warm place for about 1 hour.
Preheat the oven to 200°C.
Put the dough onto a floured surface.
Sprinkle one-third of the sliced olives on top and fold the dough once, then repeat two more times with the remaining olives and sprinkle the Mediterranean herbs on it.
Form the dough into a ball with floured hands.
Cover the dough with plastic foil and let it rest for at least 30 minutes until doubled in size.
Transfer the dough ball to a baking pan lined with parchment paper and place it in the preheated oven.
Cover with a lid and bake for 30 minutes.
Remove the lid and bake uncovered for 15 more minutes or until golden brown and crispy.
Notes
If the flour already contains yeast, do not add extra yeast.
Rising and resting times may vary depending on the type of flour used.
