Kalamata Olive Ciabatta
By From Luxembourg With Loaf · Last edited May 2, 2026
Kalamata Olive Ciabatta
By From Luxembourg With Loaf · Last edited May 2, 2026
I have a few favorite recipes. My sourdough ciabatta recipe with kalamata olives is one of the recipes I bake regularly. My niece loves this bread. That's why I bake it regularly. And every time I change a little something, always looking to make this recipe even better. With a little bit of yeast and the secret ingredient, the bread has gained a lot of structure and flavor.
- Total weight
- 2378g
- Yield
- 4units
- Unit weight
- 595g
- Hydration
- 73%
Ingredients
Levain
208gSoaker
210gProcess
Levain Preparation
Combine the rye flour, water, and rye sourdough starter. Cover and allow to ferment overnight.
Secret Ingredient Prep
Toast old bread and soak in hot water until softened. The following morning, blend this mixture with the olive brine until smooth.
Initial Mixing
In a mixing bowl, combine the flour, the majority of the water, levain, secret ingredient paste, and fresh yeast. Mix until a homogenous dough forms.
Final Mix & Development
Add the salt, remaining water, and spices. Increase the mixer speed and develop the dough for 5 minutes.
Inclusion Incorporation
Add the olives to the dough and mix at a low speed for an additional 2 minutes until evenly distributed.
Primary Fermentation & Folding
Transfer the dough to an oiled container and form into a ball. Perform one set of coil folds after 30 minutes. Continue with 4 more sets of coil folds every 30 minutes over the next 2 hours.
Bulk Fermentation
Allow the dough to rest undisturbed for 2–4 hours until it has doubled in volume.
Shaping
Turn the dough onto a work surface and divide it into two equal parts. Shape as desired.
Bake
Initial Bake at 250°C (482°F) for 15 minutes with steam.
Final Bake at 250°C (482°F) for 10–15 minutes with steam released (dry heat).
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