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1
For this recipe use your bread machine and use the same quantities as mine, but you may need to change the order of ingredients for Stage 2.
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2
Stage 1.
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3
Add the ingredients in the order shown.
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4
Select Pizza Dough program and turn off the machine after 15 minutes.
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5
Leave for 12 hours in the Kitchen.
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6
Stage 2.
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7
Add the ingredients listed in Stage 2 to the yeasty mixture from Stage 1, in the order given for your machine for a Basic Dough.
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8
Start the machine using the Basic Dough program with Extra Ingredients to be added during the program.
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9
Meanwhile rinse the Olives in water to remove the brine and drain them. Cut each Olive into four pieces and dry them on kitchen paper.
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10
When your machine bleeps for the additional ingredients, add the Stage 3 ingredients and restart the machine if necessary.
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11
The the Dough program cycle is finished, turn out the dough onto a lightly floured surface. It will be sticky so lightly flour your hands first.
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12
Lightly oil a baking sheet and then cover it with either a dusting of flour or Semolina and shake off the surplus.
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13
Heat the oven to 425 F (220 C).
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14
Form the dough into a loose ball, but do not knead it. Divide into eight equal pieces, roughly shape them into balls and place on the baking sheet. Sprinkle the rolls with a dusting of flour.
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15
Put the into a warm place until doubled in size, about 20 - 30 minutes. (Don't worry if it doesn't rise very much, it will rise during baking).
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16
Put in the oven and bake for 20 - 25 minutes or until golden brown.
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17
At end of baking period, remove for oven and place on a cooling rack to cool for a while.
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18
Your Ciabatta rolls can be eaten warm or allowed to cool. They will keep in a tin for a day or so. Enjoy.
