Savor the robust flavors of the Mediterranean with this delightful Olive Ciabatta Bread. The combination of briny olives and the airy texture of ciabatta creates a perfect harmony of taste and texture. Whether enjoyed on its own, dipped in olive oil, or used for sandwiches, this bread adds a touch of sophistication to your table.
Olive Ciabatta Bread
Savor the robust flavors of the Mediterranean with this delightful Olive Ciabatta Bread. The combination of briny olives and the airy texture of ciabatta creates a perfect harmony of taste and texture. Whether enjoyed on its own, dipped in olive oil, or used for sandwiches, this bread adds a touch of sophistication to your table.
Ingredients
- 3 cups bread flour
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water
- 1 cup mixed olives pitted and chopped (such as Kalamata and green olives)
- 2 tablespoons olive oil
- Cornmeal for dusting
Instructions
- In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine bread flour and salt. Make a well in the center and pour in the activated yeast mixture. Mix until a dough forms.
- Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until it doubles in size.
- Preheat the oven to 425°F (220°C). Punch down the risen dough and knead in the chopped olives.
- Shape the dough into a round or oval loaf and place it on a baking sheet dusted with cornmeal.
- Cover the dough with a damp cloth and let it rise for an additional 30 minutes.
- Before baking, brush the top of the loaf with olive oil. Bake for 25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Allow the Olive Ciabatta to cool before slicing.