Wholegrain ciabatta with olives and sun-dried tomatoes

There’s nothing quite like the aroma of freshly baked bread filling your home, and these wholegrain ciabattas with olives and sun-dried tomatoes take that experience to a whole new level! Forget bland bread – this recipe is packed with incredible flavour and a satisfying texture that will transport your taste buds straight to the Mediterranean.

Imagine sinking your teeth into a crusty, golden exterior that gives way to a soft, airy crumb studded with delicious olives and sweet, tangy sun-dried tomatoes. The wholegrain flour adds a wonderful depth and a slightly nutty note, making it even more satisfying. It’s fantastic on its own, perfect for dipping in olive oil, with butter and salt or as the star of your next sandwich.

Ingredients: (for 6 ciabattas)

• 500 g wholegrain flour
• 30 ml olive oil
• ~150 g pitted black olives
• ~150 g pitted green olives
• 25 g fresh yeast
• 20 g salt
• 380 g warm water
• ~120 g sun-dried tomatoes (in oil from a jar)
• white flour for modelling the ciabattas

Preparation:

In a bowl, add the crumbled yeast and then add the warm water. Mix by hand until the yeast is completely dissolved and then add the oil.

Add the flour, salt and mix by hand until you obtain a compact dough.

Cover the dough with a towel and let it rest. Meanwhile, slice your sun-dried tomatoes and put them in a bowl with their oil. Separately, slice the olives and place them in another bowl. When both are ready, add the sliced olives and tomatoes to the dough. Then, gently knead by hand, working them into the dough until well distributed.

Cover the bowl with a towel and place it in a warm place for approximately 1.5-2 hours.

Once the time is up, transfer the dough onto a lightly floured surface (use white flour for this) and knead it briefly by hand.

Then, gently flatten the dough ball and cut it into 6 relatively equal pieces.

Dust your work surface with white flour. Grab a piece of dough and stretch it into a long, circular log. Once shaped, twist the dough to develop those classic ciabatta curls.

Preheat your oven to 230°C using the classical setting (no fan/convection mode/ventilation).

Bake the ciabattas for 20-25 minutes. For that perfect, golden-brown crust, pour a cup of water onto the oven’s base/bottom as soon as you put the ciabattas in, then quickly shut the door. The resulting steam will ensure your ciabattas browns beautifully.

Once ready, these are best served warm, either on their own or alongside your favourite meal. I always grab one fresh from the oven, smear it with butter and a sprinkle of salt – that first bite instantly takes me back to my childhood. It’s pure magic!

Enjoy them fresh for up to 3 days. On the second or third day, a quick reheat (20-30 seconds) in the microwave is all it takes to bring back that magical, warm aroma and delicious flavour, just like they’re fresh from the oven.

If you try the recipe, let me know how you liked it! 💜

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