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Olive and Rosemary Ciabatta
75% authentic · Italian-Inspired
A flavorful variation of ciabatta, infused with the classic Mediterranean combination of olives and fresh rosemary, baked into a rustic loaf with a chewy interior and crisp crust.
Ingredients
- Bread Flour500g
- Water380ml
- Instant Dry Yeast3g
- Salt10g
- Kalamata Olives100g
- Fresh Rosemary2 tbsp
Steps
- 1
Prepare the Biga (preferment): Mix 100g flour, 100ml water, and a tiny pinch of yeast. Let it ferment for 12-16 hours at room temperature.
- 2
Make the Dough: In a large bowl, combine the fermented Biga, remaining 400g flour, remaining 280ml water, remaining yeast, and salt. Mix until a very wet, shaggy dough forms.
- 3
Knead the Dough: Perform stretch and folds in the bowl every 30 minutes for 2-3 hours, until the dough becomes smoother and more elastic.
- 4
Add Inclusions: Gently fold in the pitted and roughly chopped Kalamata olives and finely chopped fresh rosemary.
- 5
First Fermentation: Cover the bowl and let the dough rise for 1-2 hours, or until doubled in size.
- 6
Shape the Ciabatta: Gently turn the dough out onto a well-floured surface. Divide into 2 portions. Gently stretch each portion into a rectangular shape.
- 7
Second Fermentation: Place the shaped ciabattas on a floured couche or parchment paper. Let them proof for 45-60 minutes.
- 8
Preheat Oven: Preheat your oven to 240°C (475°F) with a baking stone or Dutch oven inside.
- 9
Bake: Carefully transfer the ciabattas to the preheated baking stone. Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 96-99°C (205-210°F).
- 10
Cool: Let the ciabattas cool completely on a wire rack before slicing.
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