Ciabatta with Olives and Italian Herbs -------------------------------------- Makes: 2 loaves Sponge: 1 c. bread flour 2 t. sugar 2-1/2 t. active dry yeast 3/4 c. warm water (approx. 110-120 degrees -- warm to the wrist) Blend ingredients together thoroughly in medium bowl. Cover; place in refrigerator for 12-24 hours. Bread: Sponge starter (preferably at room temperature) 4 c. bread flour 1 to 1-1/4 c. warm water (approx. 110-120 degrees -- warm to the wrist) 2 t. powdered milk 1/4 t. ground ginger 1/4 t. ground cayenne pepper 2-1/2 t. active dry yeast 1 t. salt 4-6 T. Italian herbs (I like to use a mixture of oregano, basil, and thyme -- you can use fresh, chopped herbs or dried herbs) 2.25 oz. can of sliced ripe olives, well drained 2 T. bread or all-purpose flour Preheat oven to 425 degrees Fahrenheit (400 if using convection). In a large mixing bowl, combine all bread ingredients (sponge through ripe olives) and knead for 7-9 minutes. Turn dough out onto a floured work surface and divide into two equal portions (you may also make 4 individual-sized bread loaves). The dough will be sticky and soft, so you may wish to flour your hands before working with the dough. Roll each portion into a roughly oval shape approximately 3/4" thick. These breads are more beautiful if they are shaped irregularly. Dust loaves lightly with flour. Place loaves on a baking sheet sprinkled lightly with cornmeal. Let rise for 20-30 minutes until doubled in thickness and puffy. Bake for 25-27 minutes until loaves are slightly browned on top and sound hollow when tapped. Remove from oven; cool on wire rack. NOTE: these loaves are excellent when used for sandwiches or "quick" pizzas. For sandwiches: slice loaf in half horizontally; toast lightly. Top one half with sandwich filling, place other half on top. Serve. For quick pizzas: brush very lightly with olive oil and other pizza toppings (cheese, tomato sauce, pepperoni, chopped fresh vegetables, herbs) and place under broiler until cheese is melted and bubbly. Serve immediately.