No-Knead Kalamata Olive Ciabatta

This ciabatta has a slightly crispy crust and chewy crumb with all size of holes and loaded with Kalamata olive…delicious for sandwich or just dipped in olive oil.

My husband loves olives, all kind of olive, so when I made this bread he was is awe…and now this is his favorite bread…

his simple and easy no-knead ciabatta uses an overnight poolish, so you need to plan ahead…but after this first step there is not other trick…indeed super simple and easy.

– What is ciabatta?

Ciabatta is Italian means “slipper”, meaning that the bread is so running that has a shape of slipper…mainly flat.

– No-knead ciabatta?

Yes, like all the other no-knead bread, ciabatta can be made using the same method.

– What is poolish?

Poolish is a starter or pre-dough which is made of 100% hydration (equal parts of water and flour by weight) and a pinch of yeast. Allow the poolish to develop for about 12 to 16 hours depending of the room temperature.

– Are you ready to try this recipe?

Ingredients:

Poolish

  • 100 g water
  • 100 g bread flour
  • 1 pinch of yeast

Final Dough

  • 325 g water
  • 15 g olive oil
  • 5 g salt
  • 2 g yeast
  • 100 g whole wheat flour
  • 300 g bread flour
  • 150 g Kalamata olive drained and sliced

Method:

Poolish

The night or late afternoon before, in a medium/large bowl dissolve the yeast into the water and add the flour. Mix well and cover. Let the poolish ferment at room temperature for 12-16 hours.

Once the poolish has lots and lots of bubbles and started to collapse on the top and smell sweet, it is time to start the bread.

Final Dough

Measure and add the water and pour into the poolish.  Mix gently to loosen the poolish up. Add the, olive oil, flours, yeast and salt.

Mix it up with a Danish dough whisk or with a fork. Mix until the dough comes together. Go around the bowl (rotating approximately ¼ every time) using a stretch and fold method for 10 times.

Place the dough onto a rectangle container with lid and let the dough rest for 1 hour.

Fold in the sliced Kalamata olives using the stretch and fold method until the olives are evenly spread into the dough (4 times). Cover the dough and let it rest for 30 minutes.

Use the coil and fold method, 4 times and tuck the end of the dough down. Cover the dough and rest for 30 minutes.

Repeat the process for another 2 times. Resting for 45 minutes in between.

After the last dough resting, 40 to 45 minutes, sprinkle flour on the counter and on top of the dough.

Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.

Cut into 2 pieces and place them on a flour couch. Do not worry about its shape. Sprinkle more flour on the top if necessary, to avoid sticking. Cover for approximately 45 to 50 minutes.

In the meantime, preheat the oven to 450oF with a pan containing water.

Gently transfer the dough to a pan lined with parchment paper.

Bake for 15 minutes at 450oF. Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425oF and bake for another 5 minutes.

Remove from the oven and let it cool completely on a wire rack.

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– If you enjoy this simple and easy recipe of no-knead bread, you might want to look at these…

Did you know that olive is a fruit? Kalamata olives were originally from Greece and in now days these olives grow in United States and Australia. Olives are considered healthy, as they are a good source of fiber and vitamins.

Thank you for visiting Color Your Recipes…have a colorful week!