Ciabatta Sticks with Olives

Ingredients

• 125 g green olives (pitted)
• 125 g black olives (pitted)
• 150 g sun‑dried tomatoes
• 0.5 cube Yeast
• 520 g spelt whole‑grain flour
• 0.5 tsp Salt
• 1 tsp Honey
• 3 tbsp olive oil

Instructions

1. 1.

   Cut the olives and sun‑dried tomatoes into small pieces. Dissolve the yeast in 350 ml lukewarm water.

2. 2.

   Mix the dissolved yeast, 500 g flour, salt, and honey with a hand mixer’s dough hook until smooth. Stir in 2 Tbsp olive oil, then fold in the olives and tomatoes.

3. 3.

   Grease another bowl with the remaining olive oil, transfer the dough into it, cover, and let rise at room temperature for about an hour.

4. 4.

   On a floured surface, dust the dough generously with flour and pour it onto the bowl. Do not knead; instead, pull it into a large rectangle and cut it lengthwise into 25 cm long, 2 cm thick strips with a sharp knife. Arrange the strips on a parchment‑lined baking sheet with enough space between them.

5. 5.

   Bake in a preheated oven at 200 °C (180 °C fan) for about 20 minutes until golden brown.