Olive Ciabatta

Name: Olive Ciabatta
Yield: 473.5 g
Ingredients: Mario Pitted Black Hojiblanca Olive 25 g; Finely ground, extra soluble erythritol 6 g; Avocado oil 6 ml; Light sea salt 4.5 g; Water (bottled) 175 ml; Yeast 2 g; Pain de Campagne Flour T65 255 g

989 kcal

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Ingredients

Main ingredients

Mario Pitted Black Hojiblanca Olive 25 g
Finely ground, extra soluble erythritol 6 g
Avocado oil 6 ml
Light sea salt 4.5 g
Water (bottled) 175 ml
Yeast 2 g
Pain de Campagne Flour T65 255 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 190.4 g 75%

Protein 31.58 g 12%

Fat 13.76 g 12%

Serving size 473.5g

Cooking steps

1

Prepare the ciabatta dough.
2

Add black olives to the dough and mix.
3

Shape the dough and let it rise a second time.
4

Bake in the oven.
5

Let it cool and slice.

Olive Ciabatta

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