Time: 20 minuti più lievitazione e cottura
Difficulty: facile

How can you resist a seasoned sandwich?
One of those snacks or quick lunches that won't leave you hungry, but rather make your mouth water.

Characteristics:
This bread contains black olives, a product that often appears on Southern Italian tables.
The difference between the various types of olives doesn't depend on the type of tree, but rather on the time they are harvested: for green olives, harvesting occurs before the fruit has fully ripened. In the initial stages of growth, the chlorophyll pigment, which determines its green color, prevails; as the fruit ripens, chlorophyll gradually disappears, replaced by other elements such as anthocyanins, which trigger the color change to darker shades, which, depending on the cultivar, range from red to brown, to dark purple.
Historical Notes:
The history of olives begins with the domestication of the olive tree in Asia Minor about 6,000 years ago, and cultivation then spread to the Mediterranean with the Hebrews, Phoenicians, and Greeks. A symbol of peace and prosperity in ancient Greece, olives and oil were a food and a precious commodity for the Romans, who perfected cultivation and use techniques.
Note:
Therefore, "natural" black olives, despite the commercial name "black olives," are not black but brown, reddish brown, and generally uneven in color, with varying hues. Those that appear a deep, solid black when purchased are those colored by the oxidation of iron, added in the form of ferrous gluconate or ferrous lactate, which can be identified on the label by the words E579 and E585, respectively, preceded by the term stabilizer.

Ingredients for approximately 1 kg of dough:
460 g Molino Dalla Giovanna Special Bread and Pizza
40 g fine buckwheat
20 g fresh yeast
20 g acacia honey
370 g water
90 g sunflower seed oil
12 g fine salt
20 g black olives
dried rosemary to taste
Gluten-free rice and corn flour for dusting
For the filling
300 g beef carpaccio
200 g caciocavallo cheese, sliced
1 lemon, very thinly sliced

Method
Pour the mixture and the buckwheat flour into a bowl and mix with your hand. Separately, dissolve the yeast and honey in the water and add to the flour mixture.

Knead until the dough becomes smooth and homogeneous, then add the oil and salt, then the olives and rosemary to form a smooth, compact ball.

Place the dough on a work surface and cut into 150g loaves. Using a little rice flour, shape into oval shapes. Let rise for 1 hour and 40 minutes on a baking sheet lined with parchment paper.
After this time, brush the dough with an emulsion of equal parts water and oil, then bake at 210°C (410°F) for about 30 minutes.

After the baking time is up, remove from the oven and place on a raised perforated rack to dry for about 1 hour.

After the resting time, divide the ciabata into 2 pieces, open in half, and fill.