Rustic olive ciabatta

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3.5 6
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 1
  • 1 cube (42 g) fresh yeast
  • 800 g Flour
  • 400 g Rye flour
  • 7-10 Tbsp Salt
  • 6 TABLESPOONS Olive oil
  • 150 g Arugula (rocket)
  • 150 g black olives (o. stone)
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    About 5 hours before, dissolve yeast in 800 ml lukewarm water in a very large bowl. Mix 800 g flour, 400 g rye flour and 3 level tablespoons of salt and add to the yeast. Add oil. Knead everything quickly with a hand mixer to a smooth dough.

  2. 2

    Cover and leave to rise in a warm place for about 4 hours.

  3. 3

    After approx. 1 hour walking time, clean and wash the rocket, dab dry and cut coarsely. Chop the olives. Knead both loosely into the dough and let it rise.

  4. 4

    Quarter the dough on a well floured work surface (do not knead any more, so that the air remains in the dough!) and form into 4 narrow loaves of bread about 30 cm long. Put them on a baking tray lined with baking paper and let them rise for another 10-15 minutes.

  5. 5

    Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 40 minutes. Let the bread cool down on a rack. Dip and pesto taste great with it.

Nutrition Facts

KCAL
90 kcal
CARBS
15 g
FATS
2 g
PROTEINS
2 g