Olives & red peppers ciabatta

Enjoyment in a trio: served with salted butter and KALTBACH Creamy, the ciabatta tastes particularly good


1 pack of dry yeast
2 tablespoons of olive oil, plus a bit more for greasing
450g wheat flour, plus a bit more to work
1 teaspoon salt
50g pitted black olives, drained, roughly chopped and dry-dabbed
50g of pickled red peppers, drained, roughly chopped and dabbed dry


  • Dissolve the yeast in 350ml lukewarm water, then add the oil. Put the flour and salt in a bowl. Add yeast water and make a soft dough. Knead on a floured surface for about 10 minutes until the dough is smooth and very soft
  • Pull out the dough thinly on the work surface. Sprinkle with olives and red pepper, cover with the sides of the dough and knead. Put the dough in a bowl of oil, cover with cling film and leave in a warm place for about 2 hours until the volume has doubled. Place the dough on the floured work surface and beat out the air, then cut in half. Knead the dough pieces and form into flat loaves (30 x 10 cm). Place each loaf in the center of a baking sheet covered with baking paper. Cover with clingfilm and a cloth and let rise for 1 hour until the volume has doubled
  • Preheat the oven to 230 ° C. Brush the loaves of bread with water and brown them in the middle of the oven for about 30 minutes. Brush with water every 10 minutes. To test baking, tap the underside of the breads: it should sound hollow. Let the breads cool on a wire rack for 30 minutes before cutting them.
  • Tip: A great baking result is achieved when the ciabatta is baked in a cast-iron saucepan with a lid. To do this, heat the pot with the lid in the oven at 250 ° C, place the loaves in the hot saucepan and bake covered for 20 minutes in the oven, then another 10 minutes without lid
  • Preparation: 40 minutes
  • Rest time: 3 hours
  • Baking time: 30 minutes per sheet

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