Spelt Ciabatta with Olives
Bartug
Prep Time: 3 hr
Cook Time: 1 hr
Total: 4 hr
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Sometimes, good bread doesn’t need elaborate rituals. This spelt ciabatta with olives is proof of that. A dough that simply rests for two hours — no stretching, folding, or extra handling — and comes out of the oven with a beautifully open crumb and a Mediterranean aroma.
The spelt flour adds a delicate, slightly nutty flavor, while the olives bring little salty bursts that make every bite interesting. Perfect for anyone who loves bread but prefers to keep things uncomplicated. While the dough rests, there’s time for a coffee, a good book, or simply to enjoy the anticipation of the scent that will soon fill the kitchen.
After two hours, the dough is visibly alive, soft, and full of air. Without further handling, it’s gently shaped to preserve all that trapped lightness. In the oven, the ciabatta develops a rustic, crispy crust, while the inside stays moist and airy.
Enjoyed warm with olive oil, served alongside a salad, or sliced for a quick sandwich — this spelt ciabatta is an everyday bread. Unpretentious, honest, and precisely because of that, so good.
The spelt flour adds a delicate, slightly nutty flavor, while the olives bring little salty bursts that make every bite interesting. Perfect for anyone who loves bread but prefers to keep things uncomplicated. While the dough rests, there’s time for a coffee, a good book, or simply to enjoy the anticipation of the scent that will soon fill the kitchen.
After two hours, the dough is visibly alive, soft, and full of air. Without further handling, it’s gently shaped to preserve all that trapped lightness. In the oven, the ciabatta develops a rustic, crispy crust, while the inside stays moist and airy.
Enjoyed warm with olive oil, served alongside a salad, or sliced for a quick sandwich — this spelt ciabatta is an everyday bread. Unpretentious, honest, and precisely because of that, so good.
Instructions
1
Add the yeast and water to the mixing bowl and dissolve for 2 minutes/37°C/speed 2.
⏱ 2 min 🌡 37°C 🌀 2
2
Add the remaining ingredients to the mixing bowl and knead for 3 minutes/dough setting until a sticky dough forms. Transfer the dough to a bowl and let it rise for about 2 hours.
⏱ 3 min 🌾 Dough mode
3
Transfer the dough into a stone baking dish without folding. Place it in a cold oven and bake for about 1 hour at 230°C (top/bottom heat) with the lid on.
4
Remove the bread from the dish, let it cool on a wire rack, and serve.
Nutrition
2785kcal
Calories
36g
Fat
