-
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.
