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Ciabatta With Olives And Italian Herbs

Ciabatta With Olives And Italian Herbs is a breads recipe made with Sponge, Bread Flour, Sugar, Active Dry Yeast, and Warm Water. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• Sponge
• 1 cup
• 2 tsp
• 2 1/2 tsp
• 4 cup
• 1 cup
• 2 tsp
• 1/4 tsp
• 1/4 tsp
• 2 1/2 tsp
• 1 tsp
• 4 tbsp
• 1/4 cup
• 1 can
• 2 tbsp

Method (preview)

1. 1

   Blend ingredients together thoroughly in medium bowl. Cover; place in refrigerator for 12-24 hours, or up to 1 week.

2. 2

   Preheat oven to 425 degrees Fahrenheit (400 if using convection).

3. 3

   In a large mixing bowl, combine all bread ingredients (sponge through ripe olives) and knead for 7-9 minutes.

4. 4

   Roll each portion into a roughly oval shape approximately 3/4" thick.

5. 5

   These breads are more beautiful if they are shaped irregularly.

6. 6

   Dust loaves lightly with flour.

7. 7

   Place loaves on a baking sheet sprinkled lightly with cornmeal.

8. 8

   Let rise for 20-30 minutes until doubled in thickness and puffy.

9. 9

   Bake for 25-27 minutes until loaves are slightly browned on top and sound hollow when tapped. Remove from oven; cool on wire rack.

10. 10

    For sandwiches: slice loaf in half horizontally; toast lightly. Top one half with sandwich filling, place other half on top. Serve.

11. 11

    For quick pizzas: brush very lightly with olive oil and other pizza toppings (cheese, tomato sauce, pepperoni, chopped fresh vegetables, herbs) and place under broiler until cheese is melted and bubbly.

12. 12

    Serve immediately.

13. 13

    Recipe also posted on my recipe archive

14. 14

    If you want to make a kind of "plain" bread that's good for toast and jelly, butter, honey, etc., you can simply omit the herbs, onion, and olives.