If Marie Antoinette said let them eat cake, today’s equivalent is let them eat bread! This quote really brings it home.
“Bread is the king of the table and all else is the royal court that surrounds the king.” – Louis Bromfield
Carbs may be on the naughty list if you’re looking to watch your waistline, but I am still a sucker for a traditional rustic loaf. That’s why this edition of Good Eats & Great Interiors is an ode to bread.
I’ve decided that in order to indulge in my favorite vice, it has to be as a reward for some hard work. I’ve never attempted to make homemade artisan bread, but as the holiday season looms there seems like no better time to try it, right? If only I had such an epically gorgeous kitchen in which to bake it. Oh marble countertops, how I covet thee.
For now, I’ll make due with our work in progress kitchen because I don’t want to wait to try this Ciabatta recipe!
Olive Ciabatta Bread Recipe by Herman Lensing, Sarie.com
- 500 g (890 ml) flour
- 500 ml water
- 1 x 10 g packet of yeast
- 10 ml salt
- 200 g olives, pitted and coarsely chopped
- extra flour for oorsif
Preheat oven to 220 ° C (425 ° F)
Place all ingredients except olives in the bowl of an electric mixer. Use the mixing paddle and mix the batter at the highest speed until everything come together in the middle of the bowl a ball, about 10 – 12 minutes.
Add olives and mix for 1 minute. Cover bowl with plastic wrap and let rise in warm place until doubled in volume, about 30 minutes.
Sift a thick layer of flour on a baking sheet sprayed with non-stick food spray. Turn out the dough on the baking sheet carefully. Use your fingertips and shape the dough into an oblong loaf. Place immediately in oven and bake for 20 – 25 minutes or until golden brown and cooked through.
I can’t wait to savor every just out of the oven bite!