Ciabatta artesanal con aceitunas rellena de espinacas con queso

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Ciabatta artesanal con aceitunas rellena de espinacas con queso. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Ciabatta artesanal con aceitunas rellena de espinacas con queso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ciabatta artesanal con aceitunas rellena de espinacas con queso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ciabatta artesanal con aceitunas rellena de espinacas con queso is 4 piezas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ciabatta artesanal con aceitunas rellena de espinacas con queso estimated approx 4 hrs.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Ciabatta artesanal con aceitunas rellena de espinacas con queso using 19 ingredients and 11 steps. Here is how you can achieve that.

Esta receta va de la sencillez de un dep y una ensalada hasta la complejidad de hacer un pan, juntando todo esto para hacer una especie de club sándwich.

Ingredients and spices that need to be Make ready to make Ciabatta artesanal con aceitunas rellena de espinacas con queso:

1. Poolish
2. 150 g Harina fuerte
3. g Agua tibia150
4. 2 g Levadura seca
5. Para la masa
6. 175 g Harina fuerte
7. 10 g Harina integral
8. 4 g Sal
9. 4 g Levadura seca
10. 100 g Agua
11. 20 g Aceite de oliva
12. 50 g Aceitunas verdes
13. Dip de queso crema con espinacas
14. 210 g queso crema
15. 3 tazas hojas de espinaca
16. 4 piezas tocino
17. 1 cdita. De mostaza
18. 3 cditas. De aceite de oliva
19. Sal y pimienta

Steps to make to make Ciabatta artesanal con aceitunas rellena de espinacas con queso

1. Hacer el poolish con los primeros tres ingredientes, cernir la harina e ir la mezclando junto con el agua tibia hasta que no haya grumos, después dejar leudar cerca del calor durante una hora o menos.
   La mezcla deberá tener burbujas y deberá doblar en tamaño.
2. Para la masa en una mesa o en un bowl hacer un volcán con la mezcla de harinas, levadura y sal.
3. Posterior mente hacer en el medio de la harina ir vertiendo y mezclando de poco en poco el poolish, agregar el agua tibia y al final el aceite de oliva.
4. Dejar fermentar hasta que la masa duplique su tamaño.
5. En una mesa con un palote estirar la masa hasta conseguir la forma de un rectángulo e ir cortando las piezas en forma de ciabatta (recta gulos de masa).
6. Colocar en una charola y decorar con aceitunas verdes fileteadas.
   Nuevamente dejar leudar para posteriormente untar con huevo, espolvorear sal y pimienta.
7. Hornear 185°C de 15 a 30 minutos hasta que el pan esté dorado de ambos lados.
8. Picar las espinacas toscamente y saltear por tres o cuatro minutos En un sartén caliente con el aceite de oliva.
   Condimentar con sal y pimienta y verter en un bowl con el queso crema. Dejar reposar
9. Picar el tocino en cuadritos y saltear en otro sartén caliente hasta que el tocino esté dorado y crujiente. Después colocar el tocino en el bowl con las espinacas y el queso crema.
10. Agregar la mostaza y revolvervb hasta que todos los ingredientes hayan integrado. Rectificar de sal y pimienta.
11. Cortar la ciabatta por la mitad y rellenar con el dip anteriormente preparado.

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