The Green Olive and Rosemary Ciabatta Recipe Green olives and rosemary make a vibrant alternative to plain ciabatta.
Rising and proofing time:
1 quantity ciabatta dough,
see pages 424, steps 1–3
4oz (100g) good-quality pitted green olives,
drained, roughly chopped
2 good sprigs of rosemary, leaves only,
1 Knead the dough for 10 minutes. Then stretch it out thinly on the work surface, scatter evenly with the olives and rosemary, and bring the sides together to cover the ingredients. Knead the dough until well incorporated. Put it in an oiled bowl, cover with plastic wrap, and leave to rise in a warm place for up to 2 hours, until doubled.
2 Turn the dough out onto a floured work surface and knock it back. Divide it into two equal pieces. Knead the pieces and shape them into two traditional slipper shapes, each 12 x 4in (30 x 10cm). Put each loaf on a lined baking sheet with enough space around it to allow it to expand as it rises. Cover with plastic wrap and a kitchen towel and leave for 1 hour until twice its volume.
3 Preheat the oven to 450°F (230°C). Spray the loaves with a fine mist of water and bake in the center of the oven for 30 minutes until golden brown; spray the loaves with water every 10 minutes. The bread is cooked when the underneath sounds hollow when tapped. Cool on a wire rack for 30 minutes before cutting.
Best eaten on the same day. Can be stored overnight, wrapped in paper.
|Green Olive and Rosemary Ciabatta|