In my opinion next to a baguette, ciabatta is the best existing white bread. I love making it myself because it is so easy and topped with pestos, tomato and mozzarella or as a panini it is a perfect snack, lunch or dinner for summer! Yummy. This time I made this bread together with my friend Magdalena and because she adores olives, we did not only add olives in the pesto but also in the bread. So we divided the dough and added some olives to one part… olive ciabatta…mmh! (: I promise you´ll love it!
This is what you will need:
- 1 package of dry yeast
- 700g of all purpose flour
- 20g salt
- 2 tsp. each of oregano, rosemary, thyme, marjoram, basil
- 4 tbs. olive oil for brushing
- 1/2 liter of cold water
Combine flour, salt, dry yeast and alle the herbs in a huge bowl and stir well. Add 1/2 l of water and start kneading dough by using your hands for about 10 minutes (It´s also a great workout for your arms!) until dough resembles smooth and elastic. Let rest covered by a kitchen towel for about an hour until dough has risen (depending on room temperature). Then form small ciabatta loaves or 2 big loaves. Bake in oven for 30 minutes (oven temperature 185°C).
Meanwhile prepare pesto:
- 1 garlic clove
- a couple of fresh basil leaves
- 150g black olives
- 1 tbs. of capers
- 5 tbs. olive oil
- one hand of arugula
Chop garlic clove and combine all ingredients in a food processor. Blend until smooth. Pour pesto into a bowl and serve with freshly baken ciabatta.