Recipe ciabatta bread with olives
This delicious recipe of ciabatta bread with olives will accompany your salads and tapenades perfectly!
- 500 g of T55 flour
- 30 cl of water
- 35 ml old-fashioned fruity olive oil
- 10 g salt
- 5 g dry baker’s yeast
- 50 gram(s) of pitted Picholine olives
- 1 clove of garlic
- Salt, pepper
Lightly heat the 30 cl of water and dilute the yeast. Leave to rest for 10 minutes.
In the meantime, cut the olives into small pieces and lightly season with crushed garlic, salt and pepper.
In a bowl, mix the flour and salt.
Then add the water and yeast and then the olive oil slowly, kneading well. Add the olives and knead again to mix the ingredients. The dough should not stick. Form a ball with the dough and leave to rest for 1 hour.
Roll out the dough and fold each side towards the centre (rolling it down each time). Let it rest for another hour.
Then spread the dough on a baking tray covered with baking paper and cover with cling film. Leave to rest for another 1 hour.
Preheat your oven to 220°C.
Shape the dough into four baguettes and bake for 20 minutes.
Your olive ciabatta breads are ready!