Updated: Jan 16
Nothing beats piping hot loaves of olive and rosemary ciabatta fresh out of the oven. The perfect balance; of a crispy crust yet beautifully soft inside. Best served lathered in whipped salted butter, divine!
Makes two loaves
Prep: 25 mins
Rising Time: 5 hours
Baking Time: 25 mins
500g unbleached white bread flour
2 tsp salt
15 g fresh yeast (not dried yeast, if using dried yeast follow the instructions on the packet for how to activate the dried yeast)
300ml cold water
125g pitted kalamata olives, halved
1 tablespoon fresh rosemary
1. Sift flour and salt together into a large bowl. Add the yeast to the water in another bowl and stir to dissolve. Slowly beat in half of the flour and salt mixture to form a batter. Cover and leave at room temperature for approx. 3 hours or until tripled in size.
2. In an electric mixer with a bread hook, add the olives and rosemary, mix on low for 30 seconds or until combined. Gradually add the remaining flour mixture to form a dough. Knead on a lightly floured surface for 8 to 10 minuets. Place in an oiled bowl and cover. Leave to rise for an hour.
3. When the dough has about doubled in size, knock it back and turn it onto a floured surface. Divide into two pieces, shape into loaves, cover and leave to rise in a warm place for a further hour.
4. Preheat oven to 230 degrees Celsius. With a sharp knife, slash the top of each loaf with long diagonal slits and baste the top with water right before putting in the oven.
5. Place on the top shelf of the oven on steam setting or place a heat proof glass or jug with 250mls of water in the oven whilst cooking the loaves.
6. Bake for 20-25 mins until golden.
*If doubling the recipe do not double the yeast, add one and a half times not double as the yeast flavour will be too strong. For plain ciabatta leave rosemary and olives out.