Best 5 Ciabatta Rolls With Green Olives And Chillies Recipes

RUSTIC RIB-EYE ON CIABATTA

Steps:

• Coat steaks with 1 tablespoon butter each; season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C); cook until firm and reddish-pink and juicy in the center, about 1 hour.
• Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer; cook until translucent, about 5 minutes. Add vinegar; cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes.
• Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
• Preheat oven to 325 degrees F (165 degrees C).
• Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet; add Muenster cheese to 1 piece.
• Bake in the preheated oven until golden brown, about 15 minutes.
• Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain.
• Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.

MEDITERRANEAN BLACK OLIVE BREAD

Steps:

• In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
• Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
• Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
• While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
• Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
• Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

CIABATTA ROLLS WITH GREEN OLIVES AND CHILLIES

Steps:

• For this recipe use your bread machine and use the same quantities as mine, but you may need to change the order of ingredients for Stage 2.
• Stage 1.
• Add the ingredients in the order shown.
• Select Pizza Dough program and turn off the machine after 15 minutes.
• Leave for 12 hours in the Kitchen.
• Stage 2.
• Add the ingredients listed in Stage 2 to the yeasty mixture from Stage 1, in the order given for your machine for a Basic Dough.
• Start the machine using the Basic Dough program with Extra Ingredients to be added during the program.
• Meanwhile rinse the Olives in water to remove the brine and drain them. Cut each Olive into four pieces and dry them on kitchen paper.
• When your machine bleeps for the additional ingredients, add the Stage 3 ingredients and restart the machine if necessary.
• The the Dough program cycle is finished, turn out the dough onto a lightly floured surface. It will be sticky so lightly flour your hands first.
• Lightly oil a baking sheet and then cover it with either a dusting of flour or Semolina and shake off the surplus.
• Heat the oven to 425 F (220 C).
• Form the dough into a loose ball, but do not knead it. Divide into eight equal pieces, roughly shape them into balls and place on the baking sheet. Sprinkle the rolls with a dusting of flour.
• Put the into a warm place until doubled in size, about 20 - 30 minutes. (Don't worry if it doesn't rise very much, it will rise during baking).
• Put in the oven and bake for 20 - 25 minutes or until golden brown.
• At end of baking period, remove for oven and place on a cooling rack to cool for a while.
• Your Ciabatta rolls can be eaten warm or allowed to cool. They will keep in a tin for a day or so. Enjoy.

CIABATTA DELI SANDWICHES: A HEARTY ITALIAN-STYLE SANDWICH

Steps:

• Spread desired amount of mayonnaise on each ciabatta's top and bottom.
• Layer the ciabatta bottoms with shredded lettuce, salt and peppered tomato slices, onion and pepper rings, mozzarella, basil leaves, the deli meats, and sliced olives. (NOTE: You can mix-up the order of these ingredients to your liking.)
• Drizzle with vinaigrette and sprinkle with red pepper flakes. Cover with the ciabatta tops.
• Cut the ciabatta sandwiches in half on the diagonal and wrap in plastic wrap or waxed paper. Take a few books and set on top of the sandwiches to weigh them down and soak in the vinaigrette.
• Unwrap and enjoy!
• ITALIAN VINAIGRETTE: 1/2 cup olive oil, 1/4 cup vinegar, 1 tablespoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/8 teaspoon coarse ground black pepper, and 1/8 teaspoon salt.
• Mix all ingredients in medium bowl with wire whisk until well blended. Cover. Refrigerate until ready to serve. Makes 6 (2-tablespoon) servings. Prep Time: 5 minutes.

CIABATTA PIZZAS WITH STICKY ONIONS

Steps:

• Heat oven to 200C/fan 180C/gas 6 and heat the oil in a large, lidded frying pan. Add the onions, garlic and rosemary with a splash of water, cover, then cook for about 10 mins until soft. Remove the lid, turn up the heat, then cook for a few more mins.
• Stir in the peppers, olives and some seasoning. Place the ciabatta halves, facing upwards, on a baking tray. Divide the mixture over the bread, spreading a little to cover. Sprinkle over the cheese, then bake for 10 mins or until the cheese is bubbling. These are delicious with a green salad.