Oliivi-Feta Ciabatta
recipe

A delicious and moist bread that combines the saltiness of olives with the richness of feta cheese. Perfect for brunch or as a snack.
Preparation Time: 2 hours (including rising)
Serving Size: 2 loaves

Ingredients:

- 860 g all-purpose flour
- 5 g active dry yeast
- 400 g water
- 230 g ice cubes
- 15 g fine sea salt
- 100 g black olives, sliced
- 100 g feta cheese, crumbled

Instructions:

1. In a large bowl, mix the all-purpose flour and active dry yeast together.
2. Add the water and ice cubes to the flour mixture. Stir until a smooth dough forms.
3. Incorporate the fine sea salt and mix well.
4. Gently fold in the sliced olives and crumbled feta cheese, ensuring they are evenly distributed.
5. Cover the bowl with a cloth and let the dough rise at room temperature for about 1 hour, or until it has doubled in size.
6. Transfer the dough to a floured surface and divide it into two portions. Shape each portion into a loaf.
7. Place the loaves on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
8. Preheat the oven to 220°C (428°F).
9. Bake the loaves in the oven for about 25-30 minutes, or until they are golden brown and cooked through.
10. Allow the loaves to cool slightly before serving.
Nutritional Information per 100 g:
- Energy: 250 kcal
- Protein: 8 g
- Carbohydrates: 45 g
- Fat: 6 g
- Fiber: 2 g
- Salt: 0.4 g

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