OLIVE CIABATTA 

The flavour of a fresh Ciabatta bread is beyond description. Dip it in olive oil and eat it as it is . There are various flavoured ciabatta. The Ciabatta finds its birth from the popularity of the baguettes in the early 1980. It was born in Italy.  It’s a white bread made with flour, salt, water and yeast. Pizza and Ciabatta goes hand in hand. Let me put it in a more easier way. If you have made pizza doug, after u docked in pizza, the leftover dough can be used kept in fridge to make pizza for the next day. But beyond that, that dough should not be used for pizza yet you can use it for Ciabatta bread.

And viola ! Sit by a windy balcony, tear the bread by hand, dip it in olive oil and savor the breeze. Try this simple recipe.

RECIPE

INGREDIENTS

BIGA*:

  • Flour – 500 gm 
  • Yeast – 20 gm
  • Water – 130 gm 

DOUGH:

  • Flour- 1000gm
  • Yeast – 40 gm
  • Salt- 20 gm 
  • Water- 400 ml
  • Black olives- 100 gm
  • Milk- 100 ml

METHOD: 

BIGA-

  • Combine flour, yeast,water in medium bowl stir with a wooden spoon uniformly about 1 minutes.leave in a warm place.
  • Preheat the oven to 260 degrees of temperature.

DOUGH-

  • Put the flour in a mixing bowl and rub in the yeast. Scoop the ferment into the bowl then add water , salt and mix it.
  • When the dough becomes smooth move it to the counter and knead till shiny and elastic.
  • Shape the dough in to a ball.
  • Put the dough in a oiled bowl and leave it rest for a hour. 
  • Flour the working area and take the dough out in one piece.
  • Divide the dough into equal 16 pieces.
  • Flour a baking tray, pick one ciabatta a time turn it over,  stretch it lengthwise to give it the characteristics of slippers shape.
  • Spray it with water and put it for baking lowering the temperature to 140 degrees until golden brown.
  • Brush the bread with a layer of extra-virgin olive oil.

BIGA:

Biga is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread’s flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable.

Link for more about BIGA

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

View all posts by Bohemian Chef →

Leave a Reply

Your email address will not be published. Required fields are marked *