Flavorful Olive Ciabatta
Flavorful Olive Ciabatta
No-Knead Olive Ciabatta Recipe: Even Baking Beginners Can Make It!
Try making this classic Italian bread, ciabatta, at home, known for its crisp crust and chewy interior. ‘Ciabatta’ translates to ‘slipper’ in Italian, referring to its flat, slipper-like shape. Made with simple ingredients like no sugar or butter, it’s a wholesome bread that highlights the natural flavors. The no-knead method makes it easy, as it doesn’t require intensive dough work. However, it does involve several resting and proofing periods, so it’s best to make it with some patience. The addition of olives adds a delightful savory dimension, making it a truly special loaf.
Ciabatta Dough Ingredients- 500g Bread flour
- 5g Instant dry yeast
- 7g Salt
- 320ml Lukewarm water
- 50ml Olive oil
- 30 Black olives (pitted)
Cooking Instructions
Step 1
First, prepare all your ingredients. It’s crucial to use lukewarm water, as it helps activate the yeast effectively for proper bread fermentation. Water that is too hot or too cold can hinder yeast activity.
Step 2
Rinse the pitted black olives under running water and pat them thoroughly dry. Cut them into bite-sized pieces, about 1 to 1.5 cm. Ensure the olives are well-drained, as excess moisture can make the dough too wet.
Step 3
In a bowl, combine the 320ml of lukewarm water with 5g of instant dry yeast. Stir gently and let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
Step 4
Add the 50ml of olive oil to the yeast and water mixture and stir again until well combined. Olive oil will contribute flavor and a tender crumb to your ciabatta.
Step 5
In a large mixing bowl, combine the 500g of bread flour and 7g of salt. Sift them together to prevent clumps and to aerate the flour, which results in a softer dough. Mix them lightly until just combined.
Step 6
Pour the prepared yeast, water, and olive oil mixture into the dry ingredients. Use a spatula or a dough scraper to gently mix until no dry flour streaks remain. This is a ‘no-knead’ method, meaning you don’t need to vigorously knead or punch the dough, making it very beginner-friendly.
Step 7
Cover the bowl with plastic wrap or a lid. Place it in your oven’s proofing setting or a warm spot (around 75-82°F or 24-28°C) for 50 minutes for the first rise (bulk fermentation). This allows the yeast to work and the dough to begin developing structure.
Step 8
After the first rise, gently turn the dough out onto a lightly floured work surface. Perform the first ‘four-way fold’. To do this, gently stretch one side of the dough and fold it towards the center. Repeat this process for all four sides. This step develops the gluten and builds strength in the dough.
Step 9
Repeat the four-way fold one more time. After two sets of folds, the dough should appear smoother and more elastic. This folding process is crucial for creating the characteristic chewy texture of ciabatta.
Step 10
Return the dough to the bowl, cover it, and let it proof again in the turned-off oven or a warm place for another 40 minutes for the second rise. The dough should roughly double in size.
Step 11
Add the chopped black olives to the dough after the second rise. Perform the four-way fold twice more, ensuring the olives are evenly distributed throughout the dough. Then, cover the bowl and let it proof for a third time in the turned-off oven for 40 minutes.
Step 12
To perform the fold: gently lift a side of the dough with your fingertips and stretch it slightly before folding it towards the center. Think of it like folding the sides of an envelope. Repeat this for all four sides.
Step 13
This is what the dough looks like after the third proof. You can see that it has significantly increased in volume and has a nice, elastic texture.
Step 14
Generously flour your work surface or a tray. Carefully place the proofed dough onto the floured surface. Sprinkle some more flour on top of the dough. Then, flip the entire piece of dough over. This will bring the olive-studded side to the top.
Step 15
Sprinkle more flour on the top surface of the dough (which was originally the bottom). The extra flour helps prevent sticking and adds a lovely crispness when baked.
Step 16
Divide the dough into 8 equal portions, or cut it into your desired size. You don’t have to stick to 8 pieces; feel free to make them as large or small as you prefer, depending on your baking sheet size.
Step 17
Shape the dough pieces into ciabatta loaves. You can gently tap the sides with a dough scraper or use your fingertips to lightly press and shape them into elongated forms. Be careful not to press down too hard, as this can deflate the dough.
Step 18
Cover the shaped loaves with plastic wrap or a damp cloth to prevent the surface from drying out. Let them rest at room temperature for about 30 minutes for the fourth proof. This final proofing stage helps to make the interior soft and airy.
Step 19
Preheat your oven to 200°C (400°F). Once preheated, bake the ciabatta for approximately 20-25 minutes, or until the tops are a beautiful golden brown. Baking time and temperature may vary depending on your oven, so keep an eye on them. You can test for doneness by inserting a skewer; it should come out clean.
Step 20
Remove the baked olive ciabatta from the oven and let them cool completely on a wire rack. Freshly baked ciabatta boasts an incredible crisp crust and a wonderfully chewy inside. Enjoy your delicious homemade olive ciabatta!
