Olive Oil Ciabatta

Italian bread with open crumb, thin crust, and a hint of olive oil

Time: 18-24h · Hydration: 75% · Yield: 2 medium loaves · Oven: 245°C / 475°F

Ingredients

• 100g starter (100% hydration)
• 350g water
• 450g King Arthur Organic Bread Flour
• 12g King Arthur Bread Salt
• 15g extra virgin olive oil (Zahara)
• 10g Organic Turbinado Sugar (optional)

Method

1. Autolyse: In a large bowl, mix 100g starter, 350g water, and 450g bread flour until combined without kneading. Cover and rest 45 minutes.
2. Add salt, sugar, and oil: Add 12g salt, 10g sugar (optional), and 15g olive oil. Incorporate with gentle folds in the bowl until absorbed.
3. Bulk fermentation: Ferment at room temperature (72-77°F) for 3-4 hours. Perform folds in the bowl every 30-45 minutes during the first 2 hours. Dough should visibly inflate and show bubbles on surface.
4. Cold retard (optional for better flavor and structure): Cover bowl and refrigerate 8-16 hours.
5. Shaping: Turn cold dough onto well-floured surface. Handle as little as possible. Cut into 2 rectangles with a bench scraper. Carefully transfer to floured baking sheet.
6. Final proof: Rest at room temperature 45-60 minutes, covered with a cloth.
7. Bake: Preheat oven to 475°F with baking stone or steel. Bake with steam (pour water into hot tray below) for first 10 minutes. Continue without steam another 12-18 minutes until deep golden.

Notes

This dough is high hydration (~75%), ideal for an airy crumb. You can substitute cold fermentation with a longer room temperature ferment for a faster version. Use high-protein bread flour (minimum 12.7% protein) to ensure good structure. The olive oil adds softness without interfering with gluten development.