Super Simple Olive Ciabatta Bread Recipe

Who says making homemade ciabatta bread has to be difficult? This Olive Ciabatta recipe is so simple that you’ll wonder why you haven’t tried it sooner! The best part? You can complete the fermentation process in a single container, making cleanup a breeze. Ready to bake? Let’s go!

Ingredients:

• All-purpose flour (3 cups)

• Active dry yeast (1 tablespoon)

• Olive oil (3 tablespoons)

• Warm water (1 cup, around 110°F/45°C)

• Salt (1 teaspoon)

• Sugar (1 teaspoon)

• Olives (1/2 cup, pitted and chopped, preferably green or Kalamata olives)

• Optional: Herbs like rosemary or thyme for extra flavor

Instructions:

1. Activate the Yeast:
   In a small bowl, mix the warm water, sugar, and active dry yeast. Stir the mixture and let it sit for about 5-10 minutes, until it becomes frothy. This step ensures the yeast is active and ready for the dough.

2. Mix the Dough:
   In a large bowl (or a medium-sized container for easy fermentation), combine the flour and salt. Add the activated yeast mixture and olive oil. Stir until everything comes together to form a dough. You can use a spoon or your hands for this.

3. Add the Olives:
   Once the dough is formed, fold in the chopped olives (and any optional herbs like rosemary or thyme). The olives will add a lovely briny flavor to the bread.

4. Ferment the Dough:
   Transfer the dough into a large container that you can cover. This will be your fermentation vessel. Cover the container tightly with a lid or plastic wrap. Allow the dough to rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

5. Shape the Ciabatta:
   Once the dough has risen, gently turn it out onto a lightly floured surface. Be careful not to deflate the dough too much. Shape the dough into a rectangular shape, mimicking the traditional ciabatta form. You don’t need to worry too much about perfection—ciabatta is meant to be rustic!

6. Final Rise:
   Place the shaped dough onto a baking sheet lined with parchment paper. Cover it with a clean towel and let it rise for another 30 minutes. During this time, preheat your oven to 450°F (230°C).

7. Bake the Olive Ciabatta:
   After the second rise, place the baking sheet with the dough into the preheated oven. Bake for about 20-25 minutes or until the ciabatta has a golden-brown crust and sounds hollow when tapped on the bottom.

8. Cool and Serve:
   Remove the ciabatta from the oven and let it cool for a few minutes on a wire rack. The olive ciabatta is best enjoyed warm but can also be served at room temperature. Slice it and serve it with butter, your favorite dips, or alongside a hearty meal.

Why You’ll Love This Olive Ciabatta:

• Super Simple: The whole process is quick and easy, and you only need a single container to complete the fermentation. No need to worry about complicated kneading or multiple bowls!

• Fluffy and Flavorful: The olive oil and olives add a depth of flavor that elevates this bread to a whole new level. It’s soft, slightly chewy, and wonderfully fragrant.

• Perfect Pairing: Olive ciabatta is great for serving with soups, salads, or as a base for sandwiches. You can even toast it for an added crunch!

• Minimal Effort, Maximum Results: Despite the simplicity of the ingredients, this bread will impress your family and friends with its taste and texture.

Conclusion:

Making homemade bread doesn’t have to be intimidating, and this Olive Ciabatta is the perfect proof! With minimal effort and just one container for the fermentation, you can have a bakery-quality bread in the comfort of your home. It’s a simple yet delightful way to enjoy freshly baked, flavorful bread.

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For more easy and delicious recipes, check out these links:

• Carabobo Massage

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Enjoy your Olive Ciabatta and let me know how it turns out! Happy baking! 🍞🌿😊