Ciabatta

Ingredients for 4 servings:

• 900 g wheat flour
• 2 packets of dry yeast
• 500 ml water, lukewarm
• 5 tbsp milk, lukewarm
• 1 tbsp olive oil
• 1 tbsp, leveled salt
• 80 g olives, green, black or mixed, without stones
• some tomatoes, dried (approx. 4-6 pcs.)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 15 minutes

with olives and tomatoes

These ingredients make 4 loaves, each weighing about 360g. The recipe can also be halved. Mix 500g of flour with the yeast. Add water, milk, oil, and salt. Knead into a thick dough. Dust with flour and cover. Let rise for about 30 minutes, until it has increased in size. Slice the olives and dice the tomatoes. Then add the remaining flour, olives, and tomatoes to the dough and knead well. Let the dough rise again (about 20-30 minutes). Divide the dough into quarters and form 4 flatbreads. Do not knead! Cover and let rest for another 90 minutes. It will only rise slightly. Heat one or two baking sheets in the oven for about 5 minutes at 200°C. Then place baking paper and two flatbreads on each sheet, brush with water, and dust with a little flour. Bake at about 200°C for 20-25 minutes.