Recipe makes 16 ciabatta olive rolls
Walking time: 1.5 hours

Olive Ciabatta rolls ingredients:

  • 80 ml of olive oil (1/3 cup)
  • 100g black olives (1 cup)
  • 2 tsp sugar 
  • 4 tsp salt
  • 2 shrubs thyme (or more)
  • 2 bushes of rosemary
  • 2 packs of dry yeast
  • 750 ml of warm water (3 1/4 cups)
  • 1kg of flour - 8 cups in total (divided between 1/3 regular wheat flour, 1/3 whole grain spelt flour, 1/3 spelt flour) - then about another half a cup of regular flour for dusting, etc.

Ciabatta recipe instructions:

  1. Comine flour varieties together with a spoon.
  2. Dig a small hole in the middle and add yeast. Add warm water and sugar and leave for 2 minutes.
  3. Stir with a spoon - when it becomes too challenging with the spoon, then knead with clean hands for about 1.5 minutes.
  4. Add salt and olive oil and knead until the dough comes off the bowl.
  5. Cut olives and herbs into small pieces and knead them into the dough.
  6. Place large plate on the bowl and let rest for 1 hour in a warm place.
  7. After an hour, knead dough with some flour and proportion to 16 small pieces.
  8. Smooth the surface of the small rolls and place them on a baking tray covered with baking paper.
  9. Let the bread roll rest for 30 minutes. Heat the oven to 180 degrees after 20 minutes.
  10. Bake rolls for about 28 minutes.
  11. Serve.

Ciabatta dough after an hour of rest

Ciabatta dough

16 Ciabatta rolls after 30 minutes of resting
Ciabatta olive bread

Ciabatta fresh out of the oven
Ciabatta rolls out of the oven