Ciabatta with olives
5 servings
45 minutes
Ciabatta with olives is an exquisite version of classic Italian bread, delighting with its airy texture and crispy crust. The name 'ciabatta' translates to 'slipper,' hinting at its characteristic flattened shape. This type of bread appeared in Italy in 1982 and quickly gained popularity worldwide. Olives add a rich Mediterranean flavor to the baked goods, providing a slight spiciness and mild saltiness. Ciabatta is perfect for making sandwiches, bruschettas, and accompanies traditional European dishes. Its preparation feature lies in the long fermentation of the dough, making the crumb especially porous and aromatic. Enjoy this bread with fragrant olive oil or delicate cheese—it's true gastronomic magic!
1
Sift 400 g of flour into a suitable bowl, add salt and yeast. Add 350 ml of water and mix everything to form a dough. No need to knead; it will be too soft and sticky. This is how it should be. Cover the bowl with plastic wrap or foil and leave at room temperature for 12-15 hours. During this time, a strong gluten will form in the dough, and the yeast will make it very porous.
- Wheat flour: 420 g
- Sea salt: 1 teaspoon
- Dry yeast Dr.Oetker: 1 g
2
Thoroughly sprinkle the baking sheet with flour and carefully place the dough on it without mixing. Optionally, you can add thinly sliced olives to the dough. Fold the dough 2-3 times to shape it into a rectangle. Cover the formed bread and let it rest for an hour for final proofing.
- Wheat flour: 420 g
- Pitted olives: to taste
3
Preheat the oven to 220 degrees, place the ciabatta in the heated oven and bake for 30-40 minutes.
4
Cool the ciabatta on a rack before slicing, or the crumb may seem very moist.