Ciabatta with Olives
Main Dishes | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
4
🍽️ Servings
5
Description
Ciabatta with Olives
Ingredients
- Wheat Flour - 14.8 oz
- Ocean salt - 1 teaspoon
- Pitted olives - to taste
- Dr.Oetker Dry Yeast - 0 oz
Step by Step guide
Step 1
In a suitable bowl, sift 400 g of flour, add salt and yeast. Add 350 ml of water, and mix everything to form a dough. There's no need to knead, and you won't be able to, as the dough will be too soft and sticky. This is how it should be. Cover the bowl with plastic wrap or foil and leave it at room temperature for 12–15 hours. During this time, a strong gluten structure will form in the dough, and the yeast will make it very porous.
Step 2
Dust a baking sheet generously with flour and carefully place the dough on it without mixing. If desired, you can add finely sliced olives to the dough. Fold the dough 2–3 times to shape it into a rectangle. Cover the formed bread and let it rise for an hour for the final proofing.
Step 3
Preheat the oven to 428°F, place the ciabatta in the preheated oven, and bake for 30–40 minutes.
Step 4
Cool the ciabatta on a rack before slicing; otherwise, the crumb may seem very moist.
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