Alex Luck//Hearst Owned

Black Olive Ciabatta

Name: Black Olive Ciabatta
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3
Ingredients: 1 tsp. fast action dried yeast; 100 g strong white flour; 400 g strong white bread flour, plus extra to dust; 1 1/4 tsp. fast-action dried yeast; 1 tbsp. extra virgin olive oil; 150 g black pitted olives, chopped, we used kalamata, see GH Tip

Biga is the Italian word for starter, which is left to lightly ferment before being kneaded into the main dough. It helps to develop the bread’s flavour and airy texture. Best eaten on day of baking but see below for freeze ahead instructions.

By Georgie D'Arcy ColesPublished: 26 April 2021

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This recipe does require the starter to be made the night before but you'll be rewarded with a delicious olive flavoured ciabatta bread!

Plus: (overnight) rising and cooling

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Yields:: 3
Prep Time:: 30 mins
Cook Time:: 30 mins
Total Time:: 1 hr
Cal/Serv:: 89

Ingredients

For the starter (biga)

1 tsp.
fast action dried yeast
100 g
strong white flour

For the dough

400 g
strong white bread flour, plus extra to dust
1 1/4 tsp.
fast-action dried yeast
1 tbsp.
extra virgin olive oil
150 g
black pitted olives, chopped, we used kalamata, see GH Tip

Directions

1. Step 1The night before you want to bake your ciabatta, make the starter. Mix yeast and 80ml tepid water in the bowl of a freestanding mixer. Leave for 5min, until frothy. Stir in flour to make a soft dough. Cover with a clean tea towel or clingfilm and leave to rest in a warm place for at least 4hr, ideally overnight.
2. Step 2To make the dough, add remaining flour to the bowl, along with the extra yeast, oil and 300ml tepid water. Mix with the dough hook on a low speed for 5min, to make a soft, wet dough. Add 1tsp fine salt and the olives, mix for 5min more, until smooth and elastic.
3. Step 3 Cover with a clean tea towel or clingfilm and leave to rise again for 1hr, or until doubled in size.
4. Step 4When your risen dough is ready, wet your hands, then take one side of the dough in the bowl, stretch it up and fold it over on the top of itself. Turn the bowl 90 degrees and repeat 7 more times. Re-cover and leave to rest and rise for 45min, then repeat the 8 stretches and folds once more, followed by the 45min rest and rise.
5. Step 5Line a large baking sheet with baking parchment. Generously dust the parchment with flour to prevent the dough from sticking and being difficult to handle. Gently tip dough on to the parchment. Dust the top of the dough with flour. Divide dough into 3 rough rectangles using a dough scraper, long palette knife or even the edge of a baking sheet – separating the loaves as best you can. Cover with a clean tea towel and leave to rise again for 30min.
6. Step 6Preheat the oven to 220°C (200°C fan) gas mark 7. Fill a small baking tray with water and put on the bottom shelf of the oven to create steam. Bake the ciabatta on the baking sheet for 30min, or until golden brown and sounding hollow when base is tapped. Cool completely on a wire rack before serving.

Freeze ahead

Once cool, wrap loaves separately in clingfilm or freezer-safe bags and freeze for up to 1 month. To serve, reheat from frozen on a baking in an oven preheated to 200°C (180°C fan) mark 6 for 10min. Leave to cool a little before serving.

GH Tip

If you’re not a fan of olives, you could use capers or chopped sundried tomatoes.