This is basically ciabatta bread .... well, at least as far as the texture is concerned, this is ciabatta bread.
I had never tried to make ciabatta bread as it seemed to be a very complicated and messy job.
However, when I came across this "no-knead" recipe, I thought I would have a go. It was so easy to make.
It doesn't need any effort at all, it just needs plenty of time. I left the dough overnight for 14 hours before shaping the dough into a flat rugby ball. The result was so much better than I expected. The loaf has a bubbly interior which ciabatta bread should have, and a very moist and chewy texture.
It would be quite impressive if you presented this at a dinner party saying "I baked this, actually."
- 400g strong white flour
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp fast-action dried yeast
- zest of 1 lemon
- 120g your choice of olives
- 1 Tbsp (15ml) olive oil
- 350ml water
- Mix flour, salt, and yeast in a bowl.
- Add thyme and lemon zest and mix.
- Add roughly chopped olives to the dried mixture and mix.
- Pour olive oil and water and mix well with a wooden spoon or spatula to form a ball in the bowl.
- Cover the bowl with cling film and leave for 12 to 24 hours.
- Flour the worktop and tip the dough out of the bowl and shape it as a ball, but you don't need to knead nor knock down the air.
- Either cut the dough in two and make two oval shapes or simply keep it as one long oval shape.
- Place the dough on parchment paper and cover the dough with a tea towel and prove the dough for 1 ½ hour.
- Meanwhile, put a clay pot with a lid (or any baking pot with a lid) in the oven and preheat the oven as hot as you can. I preheated to 230C .
- Take the hot baking pot out of the oven and place the dough in the pot with the parchment paper and put the lid on.
- Place the pot in the oven and bake for 25 minutes. Then take the lid off and bake for another 10 minutes.