Creating Wines of Distinction

Olive Ciabatta

Enjoy with the Creation Syrah, Grenache

300 g flour
300 g water
20 g fresh yeast

Mix all ingredients until a wet dough forms and there are no dry lumps of flour.
Cover and put in a cool place to prove overnight.


whole batch of pre-dough
600 g flour
350 g water
20 g fresh yeast
30 g sugar
200 g black or mixed olives
24 g salt
olive oil to grease a mixing bowl
flour to dust a work surface

Preheat oven to 240° C.
In a stand mixer add all the ingredients except the olives and salt.
Mix on medium speed for 5 minutes until combined and there are no dry lumps of flour.

Add salt and olives and turn up the speed to high until the dough starts to pull away from the sides.
When the dough pulls away from the sides and has an elastic sticky texture it is ready to be transferred into a well-oiled bowl.

Place in a warm place for 30 minutes.

After 30 minutes it’s time to fold the dough onto itself: grab the edge of the dough pulling it up and stretching it a bit and placing it two thirds over the dough and turning the dough 180˚ and doing the same with the dough, stretching the dough and folding it onto itself again.

Turn the dough 90˚and repeat the process of pulling and folding and turning 180˚ and folding again.
Let the dough prove again for 30 minutes and repeat the folding process one more time and prove one last time.

Turn out the dough onto a floured work surface and divide it into four quarters.
Form each loaf by folding in the sides a bit and like an envelope the top and bottom onto one another and placing it seam side down on a floured baking sheet.
Let the loaves prove for 30 minutes until double in size.

Bake in a 240˚ C preheated oven, placing half a cup of hot water at the bottom of the oven to create steam and ensure a crispy crust. Bake for 8 minutes and then turn down the heat to 200˚ C and bake for another 8 minutes.

Cool on a wire rack and enjoy.

Enjoy with the Creation Syrah, Grenache

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