Ciabatta Bread with Olives
How do you make homemade ciabatta bread with olives?
Mix the flours, yeast, and water; add salt and ferment for 12 hours. Fold in chopped olives, make folds in the dough, and cut it into rectangles. Place the pieces on floured trays with the oiled side down, let rise for one hour, and bake at 240°C for 20-25 minutes until golden and crisp.
I adore these kinds of bread recipes, because we prepare the dough, let it ferment overnight, and the next day, with simple steps, we obtain exquisite fresh bread—this one especially because it is enriched with olives.
The screen will not turn off while you cook.
Servings: For 12-16 small loaves
Ingredients
- 500 g type 1 wheat flour
- 500 g durum wheat semolina
- 7 g fresh brewer's yeast
- 23 g salt
- 200 g pitted green olives
- 750 ml water
- Whole wheat flour for dusting
- Extra-virgin olive oil for the final stage
Instructions
Place the two sifted flours in a fairly large bowl.
Add the fresh brewer's yeast and most of the water. Mix well until the flour absorbs the water.
Add the salt and the remaining water.
Use a spoon to help, and when you have a smooth dough, cover it. The dough will be quite sticky because of its high hydration.
Place it in the turned-off oven and let it rest for 12 hours.
After resting, you will notice that it has grown a lot—about triple its initial volume.
Finely slice the olives into small rounds, add them to the dough, and stir well but gently.
Once they are well incorporated, transfer the dough to a surface well floured with whole wheat flour.
Sprinkle a little flour over the dough as well and begin making the folds. Gently stretch it with your hands into a rectangular shape; fold one side toward the center, then the other. Repeat this process about 3 times.
Turn the dough over onto itself until it is smooth and even.
Stretch it out with your hands and shape it into a rectangle.
Cut it into approximately 12-16 rectangular pieces, depending on the size, and drizzle with a little extra-virgin olive oil.
With the help of a spatula, place each rectangular piece, spaced slightly apart and flipped over (so the oiled side is facing down), on a baking sheet lined with parchment paper and dusted with whole wheat flour. For this amount of dough, I used two trays. Let them rest covered for 1 hour in the turned-off oven, with the light on.
After resting, you will notice they have increased in volume. Take them out and preheat the oven to 240°C (465°F). When it reaches temperature, bake the first tray for 20-25 minutes, until golden.
Repeat with the other tray. Let cool completely before enjoying our fresh little bread.
Enjoy your meal!
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- 500 g type 1 wheat flour
- 500 g durum wheat semolina
- 7 g fresh brewer's yeast
- 23 g salt
- 200 g pitted green olives
- 750 ml water
- Whole wheat flour for dusting
- Extra-virgin olive oil for the final stage