Black Olive Ciabatta

Black Olive Ciabatta


  • 500g Strong White Bread Flour
  • 7g packet of dried yeast
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 450g Water
  • good handful of Salt cured Olives, stoned & chopped


A beautiful Black Olive Ciabatta that, among other things, makes the ultimate fried egg sandwich! Try to find the salt-cured ones if you can. If you have to use the brine-cured Olives add another teaspoon of salt.

How to

You’ll need:
Mixing Bowl, Scraper, Digital Scales, Ciabatta-style loaf tins.

Put the flour in a large mixing bowl, the salt and sugar at one side and the yeast at the other (if your yeast touches the salt at this stage it could kill it).

Add the water in one go, and use your scraper (or spoon) to mix up the dough until it resembles a thick batter.

Throw in the chopped Black Olives, mix in and begin to stretch the dough/batter by lifting it up and slapping it back down into the bowl.

Do this for about 5 minutes to work the gluten.

Drizzle on plenty of Olive Oil, then cover with cling film and leave to rise at room temperature for 2-3 hours.

The dough should rise up & fall back down. Turn out onto a well-floured surface and quickly use your scraper to divide into two roughly equal pieces.

Quickly lift each half in turn and place into a well-floured baking tin.

Shape it using your scraper to roughly fill each tin. Leave for 30 minutes.

Heat your oven to 220°c.

Cover each loaf with plenty of flour and bake for 25-35 minutes depending on whether you like your Black Olive Ciabatta crusty or soft. Leave to cool and get stuck in.


Plain Ciabatta

Sun-Dried Tomato Ciabatta

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