Ciabatta (Yukon Magazine, Alpine Bakery)

Ingredients

Poolish

• 500 ml warm water
• 750 ml white flour
• 2 tsp dry yeast
• 0.5 tsp salt

Dough

• 750 ml white flour
• 20 ml warm water
• 2 tsp salt
• 3 tbsp milk
• 3 tbsp olive oil
• 2 tbsp rosemary soaked in 2 tbsp olive oil
• 0.5 cups chopped Kalamata olives

Method

Poolish

1. Dissolve yeast in water in large mixing bowl
2. Leave for 5-10 minutes
3. Add flour and salt
4. Mix until smooth batter formed
5. Cover and leave in warm place for 1:30-2 hours

Dough

1. Add water, flour to poolish and mix for ~10 minutes
2. Cover and rest for 20 minutes
3. Add salt, milk, olive oil, mix for 2 minutes or until incorporated
4. Leave to rise for 2 hours
5. Cover dough with thin dusting of flour, cover with a towel, rest 20 minutes
6. Divide into equal bits and rest 20 minutes
7. Preheat oven to 230C
8. Add oil and filling to top of dough in two efforts, half at a time, leaving for 10 minutes inbetween
9. Oil and paper baking sheets
10. Add dough to baking sheets
11. Place pan of hot water in bottom of oven
12. Bake for 10 minutes
13. Remove pan of water
14. Reduce heat to 205C
15. Bake for 15 minutes
16. Leave to cool, it will taste better having rested