John Myers
Ingredients for 2 servings:
- 300 g wheat flour (type 550)
- 300 g water
- 3 g salt
- 3 g yeast
- 300 g wheat flour (type 550)
- 120 g water
- 9 g salt, maybe a little less if the olives are very salty!
- 6 g yeast
- 40 g olives, black, quartered
- 80 g cheese (chili cheese), cut into small cubes
- 1 tbsp rosemary, dried
- 2 tsp thyme, dried
- 2 tbsp olive oil
- Flour for the work surface
Instructions
Working time approx. 45 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 45 minutes
perfect companion for a Mediterranean barbecue evening
Mix the first four ingredients to make a starter dough, cover, and let rest at room temperature for 12-16 hours. After this time, knead together with the remaining ingredients, except for the oil, to form the main dough. Be sure to use a dough hook, as the dough is far too sticky for your hands! But it has to be that way! Grease a large, clean bowl with two tablespoons of olive oil and drop the well-kneaded dough into it. Turn it over once to coat it all over with oil, and cover and let rest for 30 minutes. Now fold the dough in the bowl (stretch and fold), turn it over, and let rest for another 30 minutes. Fold the dough a total of three times. After the last fold (most of the oil should have been absorbed by the dough), let rest for 30 minutes, then drop it into a bed of flour. Dust the dough generously all around with flour and stretch it out until it is twice as long as it is wide. Now halve the loaves lengthwise using a knife, pizza cutter, or sharp dough scraper and flour the cut surfaces. Carefully place the dough pieces (do not work them further!) on a baking sheet lined with baking paper, flatten them slightly if necessary (they should be about 2-3 times as wide as they are high), and cover and let rise for 90 minutes. After 45-60 minutes, preheat the oven to 250°C. Place the baking tray on the middle rack of the hot oven and bake the loaves for 20 minutes. Then reduce the oven temperature to 200°C and bake for a further 20 minutes. Allow the finished loaves to cool completely before slicing. They taste even better sliced and toasted on the grill! Of course, this recipe also makes a delicious, traditional ciabatta without adding olives, cheese, and herbs.
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