Olive Ciabatta À La Ströck

Rating: 4.14 / 5.00 (50 Votes)

Total time: 1 hour

Servings: 12.0 (servings)

For the predough:

For the main dough:


For the pre-dough, dissolve yeast in water, mix with wheat flour and knead into a smooth dough. Cover with a damp cloth and let rest in a cool place for 12 to 14 hours. For the main dough, dissolve yeast in water and mix with flour and pre-dough. After mixing, add salt and olive oil and start kneading. Towards the end of the kneading add the olives. Cover the kneaded dough with a damp cloth and let it rise for about 1 hour, then divide it into rectangular pieces weighing about 75 g and place them on a prepared baking sheet. Cover the individual pieces with a damp cloth and let them proof for another 40 to 50 minutes and preheat the oven to 240 °C. Then bake with a little steam (pour half a cup of water on the bottom of the oven) at falling heat (200 ºC) for 16 to 18 minutes.

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