The Black Olive and Peppadew Ciabatta Recipe Try using black olives and Peppadew peppers for a delicious ciabatta loaf studded with red and black.
Rising and proofing time:
1 quantity ciabatta dough,
2oz (50g) pitted black olives, drained, coarsely
2oz (50g) Peppadew small red peppers, drained,
1 Once the dough has been kneaded for 10 minutes, stretch it out thinly on the work surface, scatter with the olives and peppers, and bring the sides together to cover the ingredients. Knead the dough briefly until they are incorporated. Put the dough in an oiled bowl, cover loosely with plastic wrap, and leave to rise in a warm place for up to 2 hours, until doubled in size.
2 Turn the dough out onto a floured work surface and knock it back. Divide it into two pieces. Knead the pieces and shape them into two slipper shapes, each 12 x 4in (30 x 10cm). Place each loaf on a lined baking sheet. Cover with plastic wrap and a kitchen towel and leave for an hour until doubled.
3 Preheat the oven to 450°F (230°C). Mist the bread with water and bake in the center of the oven for 30 minutes until golden brown. Mist every 10 minutes. The bread is cooked when the base sounds hollow when tapped. Cool for 30 minutes before cutting.
Best eaten on the same day. Can be stored overnight, wrapped in paper.
Ciabatta dough should be wet and loose on kneading, as this will help to create the large air pockets traditionally found in the finished loaf. Wet doughs are easier to knead in a machine fitted with a dough hook, as they are a little sticky to manage well with your hands.
|Black Olive and Peppadew Ciabatta|