This recipe is very similar to the Ciabatta using bread machine, I just added Kalamata olives, and a little bit more flour after the olives were added to the dough. This bread is so tasty and great for sandwiches, and is one of my niece Erica’s favorite bread.


½ cup water
¾ cup bread flour
¼ teaspoon yeast

Main dough
1 2/3 cup bread flour
½ teaspoon sugar
½ teaspoon gluten
1 tablespoon olive oil
1/3 cup olive brine and complete to ½ cup with water
½ teaspoon salt
¼ teaspoon yeast

½ cup Kalamata olives cut in half
2 tablespoon bread flour


Place the ingredients of the biga in the bread machine bucket and set to mix for approximately 5 minutes, until all the flour is incorporated.

Turn the bread machine off and let the biga sit for 12 to 15 hours.

Next day, add all the ingredients listed in the main dough and set the machine to mix and knead except the Kalamata olives.

Add the Kalamata olives once the machine beeps and add 2 tablespoon of flour.

Once the bread machine stop, place the dough in a lightly oiled container and cover with a oiled plastic film. Let is rise in a warm place until the dough size double. The dough with me more in the wetter than your normal bread dough.
With a spoon gently scoop the dough in a flourly baking sheet. Shape gently the dough as desired and sprinkle with flour and let it rise in a warm place until the dough double in size.

Bake in a preheated 425F for 20 to 25 minutes until golden brown. Transfer to a wire rack to cool.

Did you know that Kalamata olives are named after a city of Kalamata in Greece? The Kalamata olives have the Protected Designation of Origin (PDO) which is a entity that protects the names of regional foods.

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