Ciabatta With Olives And Italian Herbs #2 is a unique bread dough recipe with a special mix of flavors and textures. This recipe is a great way to use up ripe olives and Italian herbs, while creating a chewy, moist and flavorful bread. Despite its wet and sticky dough, the result is a delicious yeast-leavened loaf that’s perfect for sandwiches and pizzas.
Ingredients used:
For 1 people
- 1 cup - Bread flour
- 2 tsp - Sugar
- 2.5 tsp - Active dry yeast
- 0.75 cup - Warm water
- 4 cup - Bread flour
- 1 cup - Warm water
- 2 tsp - Powdered milk
- 0.25 tsp - Ground ginger
- 0.25 tsp - Ground cayenne pepper
- 2.5 tsp - Active dry yeast
- 1 tsp - Salt
- 4 tbsp - Italian herbs
- 1 can - Sliced ripe olives
- 2 tbsp - Bread or all-purpose flour
Recipe steps:
- In a medium bowl, blend the bread flour, sugar, and active dry yeast together thoroughly. Cover and place in refrigerator for 12-24 hours to create the sponge.
- Preheat the oven to 425F (400F if using convection setting).
- In a large mixing bowl, combine the sponge starter with the remaining bread ingredients (bread flour through sliced ripe olives). Knead for 7-9 minutes.
- Turn the dough out onto a floured work surface. Divide into two equal portions and roll each into a roughly oval shape approximately 3/4" thick.
- Place the loaves on a baking sheet sprinkled lightly with cornmeal. Let rise for 20-30 minutes until doubled in thickness and puffy.
- Bake for 25-27 minutes until the loaves are slightly browned on top and sound hollow when tapped.
- Remove from oven and cool on wire rack.
The result is a delicious, chewy and moist loaf that’s perfect for sandwiches and pizzas. Enjoy this Ciabatta With Olives And Italian Herbs #2 recipe with family and friends! You can also freeze this bread for up to a month or store it in an airtight container for up to 3 days.
