Crunchy Olive Ciabatta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 21 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g wheat flour, type 550
- 100 g spelled flour (whole wheat flour)
- 0.5 teaspoon ½ dry yeast
- 2 teaspoons sea salt
- 0.5 teaspoon ½ honey
- 150 g olives, black and reen, rouhly chopped
- 3 tablespoon olive oil, (possibly with chili)
- 400 ml water, warm
- 5 drops white wine vinegar
Print Recipe
Pin Recipe Instructions
- You will also need a large bowl, spatula, kitchen towel and a heavy roaster with a lid.
- Mix the flour, yeast and salt well in a large bowl. Mix in the water, honey, olive oil, vinegar and the olives with a wooden spoon. Cover the bowl with foil or a plate and let it rest for 18-20 hours.
- Dust the work surface with flour, scrape the dough from the bowl onto it (do not knead the dough, just pour the rather soft mush on the flour). Put the scraper under the dough and fold it 2-3 times on top of each other (like you fold a napkin). Sprinkle a kitchen towel generously with flour, meal or bran (I use oat bran), place the dough on top (end on the bottom) and beat the towel over it. Let rise for another 2 hours.
- Preheat the oven to 230 degrees and preheat the roaster (initially without the lid).
- Now simply plop the dough that has once again risen into the roaster, put the lid on and bake for 30 minutes with the lid on. Then remove the lid and bake for another 20 minutes until the bread is nice and brown. If everything went right, the crust is very crispy, the inside has large air holes and is soft and aromatic.
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