- 350g bread flour BL80
- 25g fresh yeast
- 3ek olive oil
- 1tk sugar
- 1.5tk salt
- 250ml water (mild)
- olives, sun-dried tomatoes
Put in the mild water the sugar, crumble in it the yeast and let it sit for around 15minuts.
In a bowl, mix the flour and the salt, and slowly add the water with the yeast. First mix with a spoon, and later start working them with hand.
When the dough started to stick to the bowl, add the olive oil, and work everything together with hand.
At this point, if you'd like, add the olives or the sun-dried tomatoes.
Cover it up, grease the top with some olive oil (so it won't dry out) and leave in a hot place until it doubles in size (around 1h).
When ready, pour the dough on a cooking sheet, and twist it, so it gets that recognizable ciabatta shape.
Preheat the oven to 250 degrees, and pour some water in the bottom plate. The bread need to be baked in steam.
When the oven has heated up and steamed, put the heat to 230 degrees. Then put in the dough and bake it for 20-25 minutes.