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Olive Ciabatta



500g Prima Artisan Bread Flour
5g Malt Extract
11g Salt
4g Low Sugar Yeast
10g Olive Oil
375g Water (0°C)
75g Olive Sliced
980g Total


10g Olive Oil (greasing purpose)


    1. Mix together Prima Artisan Bread Flour and all ingredients except salt, olive
      oil and sliced olives, using low speed for 5 minutes.
    2. Change to medium speed and mix until 90% gluten development.
    3. Add in salt and mix on low speed until dissolved.
    4. Add in olive oil and mix on low speed for 4 minutes until well combined.
    5. Add in sliced olives and mix on low speed until well combined.
    6. Keep final dough temperature at 24 – 26°C.
    7. Bulk fermentation at ambient (28°C) for 30 minutes.
    8. Prepare a container [roughly 20cm(L) X 12cm(W) X 12cm(H)] and grease
      with 10g of olive oil. Avoid using air-tight container.
    9. Punch and place the dough in the container and keep in chiller at 5°C for 12
    10. . Remove dough from chiller and placed at ambient (28°C) for 30 minutes,
      divide dough into 6 equal pieces and shape into batard.
    11. . Final proof at ambient (28°C) for 50 minutes. Cover dough with plastic sheet
      to prevent it from drying out.
    12. Preheat oven with pizza stone or baking pan. Baking options according to oven type:

A. Spray water on the surface of the dough and bake at 230°C (top heat)
and 200°C (bottom heat) in oven for 20 – 23 minutes.

B. Spray water on the surface of the dough and bake at 205°C in oven with
fan for 18 – 20 minutes.

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