olive bread

Oven temperature:
220°C
Prep Time:
30 minutes
Rising Time:
2-4 hours

Ingredients:
Flour 1 kg
Water 600 gr
Salt 16 gr
Fresh Yeast 26 gr (or 9 gr dried yeast)
Sugar 1 pinch
Kalamata olives 500 gr

Ciabatta bread with olives, freshly baked in your wood oven, and a glass of nice red wine: the best lunch of all!
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Work the dough ingredients as for the pizza.
Then spread the dough and pour the well drained olives over the dough.
Mix well so the olives are spread through the dough evenly.
Form small round or oval shapes with wet hands (wet your hands as soon as the dough starts to stick to your hands), turn them through some flour, and leave them to rise on a flour dusted surface for 2-4 hours depending on the temperature of the surrounding air.
Once the dough balls have doubled in volume, place them in the oven with the pizza peel,
5 to 6 at the time, until the oven floor is filled.
Make sure you leave some distance between the dough to avoid them sticking together as they will continue to rise a once in the hot oven.

Baking time is around 20 to 30 minutes (watch the color).
After 10 to 15 minutes, when the crust turns golden brown on the one side, then turn them around 180 degrees to the other side (towards the heat). This is not needed if you have the Piccolo pizza oven.
You can also freeze a part of the olive breads, just let them cool down before placing them in the freezer in freezer bags. That way you always have something for the unexpected hungry guest... Tip: Do not thaw them, but place frozen in a preheated small kitchen oven at 180 - 200°C until crispy on the outside. Tastes like fresh olive ciabattas!

Tips for baking bread