Description
A simple and forgiving recipe for Olive Ciabatta bread that is savory, fluffy, and perfect for beginners.
Ingredients
Scale
- 3 cups bread flour (or all-purpose flour)
- 2 teaspoons quick-rise or instant yeast
- 1 teaspoon salt
- 1 ¼ cups warm water
- 1 cup Kalamata olives, chopped
- Optional: 2 tablespoons olive oil
Instructions
- In a bowl, combine the flour, yeast, and salt. Mix quickly.
- Pour in the warm water and stir with a spoon or hand until the dough is messy and sticky.
- Add in the chopped olives and give another quick stir; do not over-mix.
- Let the dough rise for 1 to 1.5 hours, covered, near a warm place until bubbly and big.
- Turn out the dough onto a floured counter without punching down the air and shape into a rough rectangle.
- Place the dough on a baking sheet and let it rise for another 20-30 minutes.
- Preheat the oven to 450°F (232°C). Bake until the top is golden and it makes a hollow ‘tap’ sound.
- Let cool before slicing. Enjoy warm or toasted!
Notes
For better results, use Kalamata olives packed in brine. Slice and serve with olive oil, balsamic vinegar, or cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 0g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg