Ciabatta With Olives And Italian Herbs Recipe
Servings: 1
Ingredients
- 1 c. bread flour
- 2 tsp sugar
- 2 1/2 tsp active dry yeast
- 3/4 c. hot water (approx. 110-120F - hot to the wrist) Sponge starter (preferably at room temperature)
- 4 c. bread flour
- 1 c. hot water (1 to 1 1/4) (approx. 110-120F - hot to the wrist)
- 2 tsp powdered lowfat milk
- 1/4 tsp grnd ginger
- 1/4 tsp grnd cayenne pepper
- 2 1/2 tsp active dry yeast
- 1 tsp salt
- 4 Tbsp. Italian herbs * (4 to 6)
- 1 can sliced ripe olives (2.25 ounce.) well liquid removed
- 2 Tbsp. bread or possibly all-purpose flour
Directions
- Makes: 2 loaves
- Sponge:Blend ingredients together thoroughly in medium bowl. Cover; place in refrigerator for 12-24 hrs.
- Bread:Preheat oven to 425F (400F if using convection).
- In a large mixing bowl, combine all bread ingredients (sponge through ripe olives) and knead for 7-9 min. Turn dough out onto a floured work surface and divide into two equal portions (you may also make 4 individual-sized bread loaves). The dough will be sticky and soft, so you may wish to flour your hands before working with the dough.
- Roll each portion into a roughly oval shape approximately 3/4" thick. These breads are more beautiful if they are shaped irregularly. Dust loaves lightly with flour. Place loaves on a baking sheet sprinkled lightly with cornmeal. Let rise for 20-30 min till doubled in thickness and puffy.
- Bake for 25-27 min till loaves are slightly browned on top and sound hollow when tapped. Remove from oven; cold on wire rack.
- NOTE: these loaves are excellent when used for sandwiches or possibly "quick" pizzas.
- For sandwiches: slice loaf in half horizontally; toast lightly. Top one half with sandwich filling, place other half on top. Serve.
- For quick pizzas: brush very lightly with extra virgin olive oil and other pizza toppings (cheese, tomato sauce, pepperoni, minced fresh vegetables, herbs) and place under broiler till cheese is melted and bubbly. Serve immediately.
- NOTES : I'm not sure exactly what kind of bread recipe you had, but here is one which would work very well with those ingredients. I've made it in all kinds of va
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