OLIVE AND ROSEMARY CIABATTA

  • Home
  • OLIVE AND ROSEMARY CIABATTA
Print

OLIVE AND ROSEMARY CIABATTA

I think I may say this every time I add a bread recipe but this is truly is my favourite so far.  When pulled out of the oven you are instantly hit with the aroma of rosemary which smacks you in the face like a sucker punch from Mike Tyson.

We have good old Marks and Sparks to thank for introducing Brits to Ciabatta by introducing it into their stores in 1985.  The name Ciabatta is derived from Ciabatta Polesano, taken from the area where it's Inventor, Cavallari lived. Well enough about the facts let's get on to the recipe so we can get on to the eating of the bacon sarnies, shall we.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 large loaf
Author jacksmeatshack

Ingredients

  • 900 g Plain flour
  • 1 1/2 tbsp yeast
  • 1 1/2 tbsp smoked salt
  • 1 tbsp sugar
  • 60 ml Good quality olive oil
  • 700 ml warm water
  • large handful pitted olives
  • small handful fresh rosemary

Instructions

  1. Combine the flour, salt, yeast and sugar in a stand mixer bowl and mix together then add the water and the olive oil.
  2. As the mixture begins to form a wet dough add the olives and rosemary and let it mix around until everything is combined.
  3. You can either allow the dough to prove at room temperature covered with a tea towel for at least 3 hours or do what we did and put it into the fridge overnight.
  4. After the proving time the bread dough should have at least doubled in size in fact ours was ginormous!  Remove the dough from the bowl and flour a baking tray, shape the dough and place on the tray and let it rest for about 40 minutes.  Meanwhile you can preheat the oven to 220C.
  5. egg or milk wash the dough and bake for 20 - 25 minutes until cooked through and smelling amazing.  Then enjoy with some yummy bacon!