Easy Kalamata Olive Ciabatta Bread

Daria Souvorova

2.5-3 hours
serves: Makes 1 18 inch loaf

You can make this ciabatta recipe without olives, and it is perfectly delicious, but today, I decided I wanted to combine my Kalamata Olive Loaf and Ciabatta to create a beautiful new bread baby! It seems I make a lot of “combinations” here at Chez Nous Dinners!

I made it again this week and wanted to share the recipe with all of you! I hope you enjoy it.

Ingredients:

• 2 cups less 2 tablespoons warm water
• 1 1/2 teaspoon yeast
• 3 1/4 cups bread flour
• 1 1/2 teaspoon salt
• pinch of sugar
• 1 cup chopped, pitted, Kalamata olives
• 2 tablespoons olive oil plus oil for greasing dough

1. 1. Mix water and yeast, leave for 10 minutes.
   2. Mix flours into yeast water.
      Add salt  and sugar and mix in a stand mixer with a kneading attachment until combined, and then for 10 minutes longer at medium speed.
      Add the olives and mix for a minute longer at low speed.
      The dough will seem too liquid, almost like a cake dough. This is good.
   3. Oil a mixing bowl. Add the dough and move it around to coat the sides. Drizzle 2 tablespoons of olive oil on top.
      Cover with a moist cloth, place in your oven with the pilot light on and let rise for about an hour. Keep the dough at around 80 degrees Farenheit. This can be achieved by placing the dough below a light, in a warm spot on top of the fridge, or my favorite, in the oven with the light on.
   4. After an hour, the dough should have doubled.  If it has not doubled, you have to give it a bit more time – this could be because you used cold water, or your kitchen is cooler than 80 degrees. Give it more time or try to find a warmer spot.
      Smack it back down, and mix the oil in a bit.
      Cover and let rise for another 40 minutes to an hour.
   5. Preheat oven to 400°F with the convection fan on. If you don’t have a convection fan, raise the temperature to 425°F and flip the cookie sheet halfway through baking.
      Cover a cookie sheet with a piece of parchment. Sprinkle with flour.
      Dump dough onto the floured parchment and form it into an 18 inch log. It will be sticky and floppy, do your best.
      I dump mine onto the table and then try to fold it like a letter before using the parchment to help me flip it over.
      Sprinkle the top with flour.
   6. Bake for 30-40 minutes until the crust is flaky and golden brown.
      If unsure, stick a meat thermometer in from the bottom. It should read 185°F.
   7. Allow to cool for at least 15 minutes before slicing open…I have to chant this to myself on the regular to prevent myself from eating all the bread before dinner.