Olive Ciabatta

Name: Olive Ciabatta
Yield: 498.5 g
Ingredients: Black Pickled Olives 50 g; Fine Erythritol (Dissolves Easily in Water) 6 g; Avocado Oil 6 ml; Light Sea Salt 4.5 g; Water (Bottled) 175 ml; Yeast 2 g; Pain de Tradition Flour T65 255 g

1,010 kcal

#Mediterranean diet #Vegan

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Ingredients

Main ingredients

Black Pickled Olives 50 g
Fine Erythritol (Dissolves Easily in Water) 6 g
Avocado Oil 6 ml
Light Sea Salt 4.5 g
Water (Bottled) 175 ml
Yeast 2 g
Pain de Tradition Flour T65 255 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 192.1 g 73%

Protein 31.96 g 12%

Fat 16.67 g 14%

Serving size 498.5g

Cooking steps

1

Cut the ciabatta bread in half
2

Slice the olives thinly
3

Place the olives on top of the ciabatta
4

Drizzle with olive oil
5

Bake in the oven at 180°C for 5 minutes

Olive Ciabatta

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