Ciabatta Rolls With Green Olives and Chillies
"The inspiration for this recipe can from some rolls I bought - they were very expensive. I have recreated them using my bread machine, they are great with cheese or soup. The recipe has a traditional starter made the night before you bake the rolls."
photo by Whizz
- Ready In:
- 15hrs
- Ingredients:
- 13
- Yields:
-
8 rolls
- Serves:
- 4
ingredients
-
The Starter
- 1⁄2 teaspoon quick-rising yeast
- 175 g white bread flour
- 200 ml water
-
Stage 2
- 1⁄4 teaspoon quick-rising yeast
- 325 g white bread flour
- 1⁄2 teaspoon caster sugar
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 teaspoons salt
- 80 ml water
-
Stage 3
- 100 g green pitted olives in brine
- 1 teaspoon oregano (dried)
- 3⁄4 teaspoon chili flakes (dried)
- 1⁄4 teaspoon fresh ground black pepper
directions
- For this recipe use your bread machine and use the same quantities as mine, but you may need to change the order of ingredients for Stage 2.
- Stage 1.
- Add the ingredients in the order shown.
- Select Pizza Dough program and turn off the machine after 15 minutes.
- Leave for 12 hours in the Kitchen.
- Stage 2.
- Add the ingredients listed in Stage 2 to the yeasty mixture from Stage 1, in the order given for your machine for a Basic Dough.
- Start the machine using the Basic Dough program with Extra Ingredients to be added during the program.
- Meanwhile rinse the Olives in water to remove the brine and drain them. Cut each Olive into four pieces and dry them on kitchen paper.
- When your machine bleeps for the additional ingredients, add the Stage 3 ingredients and restart the machine if necessary.
- The the Dough program cycle is finished, turn out the dough onto a lightly floured surface. It will be sticky so lightly flour your hands first.
- Lightly oil a baking sheet and then cover it with either a dusting of flour or Semolina and shake off the surplus.
- Heat the oven to 425 F (220 C).
- Form the dough into a loose ball, but do not knead it. Divide into eight equal pieces, roughly shape them into balls and place on the baking sheet. Sprinkle the rolls with a dusting of flour.
- Put the into a warm place until doubled in size, about 20 – 30 minutes. (Don't worry if it doesn't rise very much, it will rise during baking).
- Put in the oven and bake for 20 – 25 minutes or until golden brown.
- At end of baking period, remove for oven and place on a cooling rack to cool for a while.
- Your Ciabatta rolls can be eaten warm or allowed to cool. They will keep in a tin for a day or so. Enjoy.
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Reviews
-
my husband cannot eat eggs, soy or dairy. very tough for us to find recipes that are good for rolls. this one is perfect! very easy to make, and delicious. i made it directly as prescribed, as even tho an american, my scale converts to metric, making my measurements exact. thanks, whizz, for posting...
RECIPE SUBMITTED BY
Whizz
Salisbury, Wiltshire
I live in the South of the UK. I retired five years ago and I cook often for my wife and myself. I was an electrical consulting engineer so cooking is a real change for me.
We live in the countryside and walking, gardening and photography are my other hobbies.
I enjoy making Italian food and Marcella Hazan's Classic Italian Cookbook is a real favorite.
I bought a bread maker recently after having made it the hard way for several years.
My pet peeve is using cups to measure ingredients for US recipes - in the UK and Europe we always weigh our dry ingredients.
If I had more free time - I seem to be busier than ever since I retired - I would like to make a trip to Italy.
