OLIVE AND ROSEMARY CIABATTA

Step 1

Combine the flour, salt, yeast and sugar in a stand mixer bowl and mix together then add the water and the olive oil.

Step 2

As the mixture begins to form a wet dough add the olives and rosemary and let it mix around until everything is combined.

Step 3

You can either allow the dough to prove at room temperature covered with a tea towel for at least 3 hours or do what we did and put it into the fridge overnight.

Step 4

After the proving time the bread dough should have at least doubled in size in fact ours was ginormous!  Remove the dough from the bowl and flour a baking tray, shape the dough and place on the tray and let it rest for about 40 minutes.  Meanwhile you can preheat the oven to 220C.

Step 5

egg or milk wash the dough and bake for 20 - 25 minutes until cooked through and smelling amazing.  Then enjoy with some yummy bacon!