Ingredients for Cooking Ciabatta with Olives
- Premium wheat flour 300 g
- Peeled wheat flour 30 g
- Dry yeast 1/2 teaspoon (2.5 g) or live pressed - 12 g
- Water 300 ml
- Ready-made dough to taste
- Premium wheat flour 600 g + for adding
- Water 340 ml
- Salt 1 tsp
- Olive oil 1 tbsp
- Black or green olives 50 g
- Dry yeast 3 g or live pressed 15 g
- Main IngredientsOlives, Flour, Yeast Dough
- World CuisineItalian Cuisine
Cutting board, Knife, Bowl large, Shovel, Food wrap, Sieve for sifting flour, Baking sheet, Baking parchment or silicone mat, Tea spoon, Small plate
Cooking Ciabatta with Olives:
Step 1: Prepare the dough.
Pour yeast into a bowl, add half a glass of warm water. Do not try to stir dry yeast immediately, they should stand for about 15-20 minutes.
Add the sifted flour of both types to the bowl and knead the thick dough. Important! Sift the flour necessarily - it is saturated with oxygen, and the dough is better suited.
Cover the bowl with cling film and leave the dough for 12-14 hours. It is convenient to do this in the evening, and in the morning to knead the dough. The room should be warm, not lower than 20 degrees, otherwise the dough will not fit well.Important! The dough must stand so that the ciabatta crumb is so light and perforated.
Step 2: make the dough.
We breed yeast for dough (just as we did for dough) and add to the finished dough with the remaining water, stir.
Add salt, sifted flour and knead the dough. It is better to do this in a bowl, because it turns out to be very soft and even a little sticky, not like for the usual bread.
You can knead the dough first with a spatula in a bowl, then when it becomes thick enough; hands on a clean, well-sprinkled table (remember, we have flour for pouring). If you have a harvester - great, you can put the dough in a bowl and knead at an average speed for 5 minutes.
Transfer the dough into a bowl, cover with a film so as not to wind, and leave to approach.
If the dough has doubled, then you're done. How long it takes depends on the room temperature. Average 1.5-2 hours. But in the summer in the heat, all the processes in the test are accelerated, just watch it.
Warm the dough with your hands or set aside with a spatula, cover with a film and leave to approach 1-1.5 hours. While the dough is suitable you can prepare olives.
Step 3: Prepare the olives.
Take black or green olives, or both. The shape of the slices is not important at all: slices, rings, halves. You can not cut them, but put them whole - it will be tasty and beautiful. Put the chopped olives in a clean plate.
Step 4: Cook the ciabatta with olives.
Did the dough double? So, done.
Throw out the finished dough on a table sprinkled with flour (you can immediately on a silicone mat), divide into two or three parts.
Each part needs to be stretched by hands into a rectangle (approximate shape). Pour the chopped olives and fold the dough: we pull both edges to the middle, as if closing; put on a baking sheet (with parchment, well sprinkled with flour, or a silicone rug) and form an elongated rectangle with your hands, lightly sprinkle it with flour and leave it to come for about 40 minutes.
Preheat the oven to 230 degrees. Put the ciabatta pan in the oven, reduce the temperature to 200 degrees and bake about 30 minutesto light brown.
Checking the readiness of ciabatta is very simple: knock on it, a well-baked one should have a dull sound. Put the finished ciabatta on the wire rack and let it cool.
Step 5: Serve the ciabatta with olives.
Warm ciabatta can already be cut. I don’t have enough patience to wait until it cools completely. Fresh ciabatta is perfect just with olive oil.
Enjoy your meal!
- You can add fragrant herbs to the dough: oregano, basil or a set of Italian herbs spices.
- Ciabatta with olives can be served with anything, and with anything: with cheese, ham, pesto, pate, vegetable caviar, etc.