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Quick olive ciabatta bread

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Ingredients for 1 servings:

  • 450 ml water
  • 500 g flour (wheat flour)
  • 1 cube of yeast (fresh yeast)
  • 1 tsp sugar
  • 2 tsp salt
  • 100 g olives, black, pitted, finely chopped or chopped
  • 2 tsp basil, dried
  • 30 g olive oil, preferably flavored with basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dissolve the yeast and sugar in lukewarm water. Add the flour, salt, olive oil, and basil and mix thoroughly in a food processor. Add the olives, mix thoroughly again, and pour the batter into the loaf pan, which has been generously brushed with olive oil. The batter will be relatively runny and more like a sponge cake in consistency. Now place it in a cold (very important!) oven, close the oven door, set it to 160-170 degrees Celsius (top and bottom heat, no fan), and bake for about 70-80 minutes. Turn off the oven and leave it in the oven for another 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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