Olive Ciabatta

Instructions

1. 1

   Combine warm water, yeast, and a pinch of sugar in a large bowl. Let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures proper fermentation.

2. 2

   Add flour and salt to the yeast mixture. Mix with a wooden spoon or dough hook until a shaggy dough forms.

   Tip: The dough will be wetter than typical bread dough—this creates the characteristic open crumb.

3. 3

   Knead the dough for 8-10 minutes until smooth and elastic. Gradually incorporate olive oil during kneading.

   Tip: Use wet hands to prevent sticking rather than adding more flour.

4. 4

   Fold in the halved olives, chopped rosemary, and minced garlic until evenly distributed throughout the dough.

   Tip: Reserve a few olive pieces to press onto the surface before baking for visual appeal.

5. 5

   Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 90 minutes at room temperature until doubled in size.

   Tip: A warm kitchen speeds up fermentation; cooler temperatures will take longer.

6. 6

   Turn dough out onto a floured surface and gently stretch into a rectangle approximately 25 x 15 cm. Transfer to a parchment-lined baking sheet.

   Tip: Handle gently to preserve the air bubbles that create the ciabatta's signature texture.

7. 7

   Let the shaped dough rest uncovered for 45 minutes while you preheat the oven to 220°C.

   Tip: The bread should puff slightly but not double completely—this produces the best crust.

8. 8

   Press reserved olive pieces onto the top surface. Spray the bread lightly with water and bake for 35 minutes until deep golden brown.

   Tip: The water spray helps develop a crispy, crackling crust.

9. 9

   Cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.

   Tip: Cooling allows the interior crumb to set properly before cutting.