Olive Ciabatta with Ricotta Cream
Ingredients
- For the olive ciabatta
- 320 grams Pastry flour
- 21 grams Yeast
- ½ tsp sugar
- 70 milliliters olive oil
- 1 tsp salt
- 70 grams black Olives (pitted)
- For the ricotta cream
- 200 grams creamy Ricotta cheese
- 3 Tbsps Whipped cream
- 5 sheets Basil
- salt
- 1 tsp herbes de Provence
Preparation steps
For the olive ciabatta:
Place the flour in a bowl, make a well in the center, mix the yeast with 100 ml (approximately 1/2 cup) warm water and the sugar, add to the well and sprinkle with a little flour from the edges. Set aside for 10 minutes then add the oil and salt and knead until combined. Cover and let rise for about 20 minutes in a warm place. Preheat the oven to 200°C (approximately 400°F). Chop 50 grams (approximately 2 ounces) olives, toss in 1 tablespoon flour and then knead into the dough. Form into a long loaf, press the remaining olives into the loaf and place on a floured baking sheet. Bake for 30 minutes.
For the ricotta cream:
Mix the ricotta with the cream. Rinse the basil, shake dry and chop finely. Stir into the ricotta cream along with the Herbes de Provence and season with salt and pepper.
