Ciabatta With Black Olives Recipe

Name: Ciabatta With Black Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons bread flour; 3 1/3 tablespoons water; 1/8 ounce baker's yeast; biga starter; 3 2/3 cups bread flour it can be half regular and half whole; 1 cup water; 2 7/8 tablespoons oil; 9/16 tablespoon salt; 3/8 ounce baker's yeast; 1/2 cup black olives chopped; oregano; flour for dusting

Servings: persons

7 tablespoons bread flour
3 1/3 tablespoons water
1/8 ounce baker's yeast
biga starter
3 2/3 cups bread flour it can be half regular and half whole
1 cup water
2 7/8 tablespoons oil
9/16 tablespoon salt
3/8 ounce baker's yeast
1/2 cup black olives chopped
oregano
flour for dusting

1
Prepare the starter (biga) the night before baking day.
2
For the starter, mix the ingredients in a mixing bowl, kneading lightly.
3
Cover with a cotton cloth and let stand at room temperature overnight.
4
For the dough, place flour in a large mixing bowl and mix yeast into flour.
5
Add salt, biga, oil, oregano, olives and water to flour and mix well.
6
Dough will be moist. Knead well until dough is elastic.
7
Tip: Lightly knead dough and let rest for 10 minutes, so that it is easier to knead.
8
Repeat process 2-3 times.
9
Place dough in a bowl and cover with a cotton cloth until doubled in volume.
10
Place dough on a floured baking sheet and fold the right side over the center and the left side over the center.
11
Let stand for 20 minutes and repeat steps at least 3-4 times.
12
Preheat the oven to 250u00b0C (approximately 480u00b0F).
13
Place a bowl of water in the oven to add humidity during baking.
14
To make mini ciabatta, cut dough into mini portions.
15
Bake for about 10 minutes, then lower oven temperature to 200u00b0C (approximately 400u00b0F and bake for 20 additional minutes (or bake for 30 additional minutes for large ciabatta rolls).
16
Remove and cool on a rack.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 tablespoons bread flour, 3 1/3 tablespoons water, 1/8 ounce baker's yeast, biga starter, and more.

Yes, Ciabatta With Black Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ciabatta With Black Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions