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Ciabatta With Olives And Italian Herbs #2

Ciabatta With Olives And Italian Herbs #2 is a breads recipe made with Sponge, Bread Flour, Sugar, Active Dry Yeast, and Warm Water. Serves 1. Add it to your meal plan and shop the whole list in one go.

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 can
• 2 tbsp
• Makes Loaves
• Sponge

Method (preview)

1. 1

   Blend ingredients together thoroughly in medium bowl. Cover; place in refrigerator for 12-24 hours.

2. 2

   Preheat oven to 425F (400F 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.