Italian ciabatta with olives

Description

Instead of olives, you can add chopped garlic or pieces of cheese. Black or green olives work well, preferably pitted. Chiabatta requires a long rising time (about 12-18 hours), but the dough doesn't need much kneading and no bread machine is necessary. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   Dry the olives with paper towels and cut them into small pieces. Mix flour, water, olive oil, salt, yeast, and olives.

2. 2

   Step 2

   Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours.

3. 3

   Step 3

   After the required time, place parchment paper on a baking sheet, then carefully transfer the dough from the bowl onto the table.

4. 4

   Step 4

   Knead the dough several times and shape it as desired. Transfer the dough onto parchment paper, cover with a towel, and let it rest for a few more hours.

5. 5

   Step 5

   Place a heavy-bottomed pot in a preheated oven at 250 degrees to achieve a crispy, golden crust.

6. 6

   Step 6

   Remove it from the oven after 15 minutes and place the ciabatta inside.

7. 7

   Step 7

   Bake in a preheated oven at 220 degrees Celsius with the lid closed for 30 minutes, then remove the lid and bake for another 20 minutes.

8. 8

   Step 8

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