Crispy olive ciabatta

Ingredients for 4 servings:

• 400 g wheat flour, type 550
• 100 g spelt flour (wholemeal flour)
• ½ tsp dry yeast
• 2 tsp sea salt
• ½ tsp honey
• 150 g olives, black and green, roughly chopped
• 3 tbsp olive oil (optional with chili)
• 400 ml water, warm
• 5 drops of white wine vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 50 minutes; Total time approx. 21 hours 10 minutes

No-knead, easy-to-make olive bread with yeast, prepared the day before

You will also need a large bowl, a dough scraper, a kitchen towel, and a heavy roasting pan with a lid. Mix the flour, yeast, and salt together in a large bowl. Stir in the water, honey, olive oil, vinegar, and olives with a wooden spoon. Cover the bowl with foil or a plate and let it rest for 18-20 hours. Dust a work surface with flour, scrape the dough out of the bowl onto it (don’t knead the dough, just pour the fairly soft mush onto the flour). Run the dough scraper under the dough and fold it over itself 2-3 times (like you would fold a napkin). Generously sprinkle a kitchen towel with flour, bran, or bran (I use oat bran), place the dough on top (seamed down), and fold the towel over it. Let it rise for another 2 hours. Preheat the oven to 230 degrees Celsius and preheat the roasting pan (without the lid for now). Now simply drop the risen dough into the roasting pan, cover, and bake for 30 minutes. Then remove the lid and bake for another 20 minutes, until the bread is nicely browned. If everything went right, the crust will be crispy, and the inside will have large air pockets and be soft and flavorful.