A favorite depart from the plain ciabatta; ciabatta with olives. Currently, we use canned Spanish olives and trying to source local olives that come pitted.
This dough is infused with extra virgin olive oil that we source from Jerash and Madaba. The long fermentation of the dough (average 18-24 hours) brings a slightly milky taste to the dough, although no dairy products are added.
Ingredients - unbleached white flour (80%), local whole wheat flour (20%), water, salt, olive oil, black and green olives.
vegan + hybrid sourdough
No sugar added, no dairy.
