The manual kneading method using a bread bowl is perfect for this recipe. I added some olives as suggested for more flavor. Just add the olives in to the yeast mixture before adding flour.
Bill says, more olives next time! But, adding the olives made it a little salty, so modify the salt amount as needed. Mix with a spoon for a while then switch to hands. Dip fingers in water if it gets too sticky. When it's well-mixed, about five minutes, cover with a towel and let rise in room temperature for half an hour.
Knead twenty times and let rise for an hour. After two rounds of kneading and rising...
Divide the dough into six pieces. Time to bring out the pizza cutter.
Brush pan with olive oil. Put bread pieces on the pan and brush them with olive oil. I thought I added too much, but it turned out perfectly. Let rise next to the stove or a warm spot for 45 minutes. Bake at 425 degrees for 18 minutes with a pan of hot water on the lower rack.
They are so tasty! By itself, the ciabatta is flavorful and filling. It's also great for sandwiches.
We made fish sandwiches.