Pain ciabatta aux olives

I sliced it thin and toasted a couple of pieces this morning—the crust shattered nicely while the inside stayed chewy, just like a proper ciabatta should. The olives are woven through generously enough that every other bite gets that briny pop. Solid loaf for sandwiches or dipping in olive oil.

That crisp crust gives the most satisfying crackle when you slice it, and the inside stays perfectly airy and chewy. The briny olive flavor is present in every bite without overwhelming the bread itself. It disappeared within two days at our dinner table.

The olives are baked right into the dough, so every single bite has that briny kick, and the crust crackles when you tear it. I toasted a slice for lunch and the chewy centre soaked up the olive oil perfectly.