Olive & Rosemary Ciabatta rolls
Directions
- 1In a bowl, mix warm water, olive oil, sugar, and yeast.
- 2Add the flour and mix until combined, then sprinkle the salt on top without mixing.
- 3Cover and rest 20 minutes.
- 4Do one stretch and fold, cover, and rest 20 minutes.
- 5Add the chopped olives and rosemary, then do a coil fold until they are evenly inside the dough.
- 6Cover and let rise for 1 hour 30 minutes.
- 7Gently pour the dough into a well-floured baking tray without pressing, to keep the air inside.
- 8Dust some flour on top, then lightly pull the dough from the sides to extend it.
- 9Cut into 3 rolls and rest 35 minutes.
- 10Bake at 470°F (245°C) for 5 minutes.
- 11Reduce the oven to 400°F (205°C), and finish baking.
Ingredients
- 400 g flour
- 300 ml warm water
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp yeast
- 1 tsp salt
- 1 handful olives, chopped
- 2 tbsp fresh rosemary, finely chopped
Equipment
bowlbaking trayoven
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