Sourdough Olives Ciabatta - A nice recipe for the BBQ

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives provide a different flavor profile and canned olives are often more affordable.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more cost-effective.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: no starter

Commercial yeast speeds up the process, while a starter adds flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is less expensive.

Create a stiff starter by mixing 92 g of wheat flour, 50 g of water, and 8 g of sourdough starter; leave overnight to rise.

The next day, mix 420 g of water, 500 g of wheat flour, and the stiff starter; add ice cubes to cool the dough.

Knead the dough for about 5 minutes at low speed, then add more water and increase the speed for another 5 minutes.

Add 14 g of salt and 10 g of sugar, continue mixing for about 5 minutes until the dough cools down.

Incorporate Kalamata olives and Italian herbs into the dough.

Transfer the dough to a lightly oiled container and perform coil folds every 30 minutes for a total of three times.

After fermentation, flour the countertop and divide the dough into six portions.

Preheat the oven to 250°C (482°F) with a pizza stone inside for about 45 minutes.

Transfer the rolls onto the pizza stone using baking paper and bake for 30-35 minutes until golden brown.

Cool the rolls for about 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens