Ciabatta + My Favorite Dipping Oil

Ciabatta… an improvised one so I don’t have a recipe. I had some leftover poolish from making a celebration bread… so I added some flour and salt, a bit more yeast then some water…. too much flour, added water… which is harder to do so I broke the dough to bits and let it soak in the water and ran the mixer every 30 minutes or so, until it finally came together…. but then it was too wet, even for ciabatta, so i added a bit more flour. The end product came out very well, except it could have used more salt…. so, dipping oil to the rescue.

To make the dipping oil, heat up in a saucepan:

1/4 cup extra virgin oil
1 large clove garlic, crushed and minced
a pinch of red pepper flakes
a few minced manzanilla olives (the ones stuffed with pimiento — kalamatas or other olives can also be used here but I prefer the green)
2 minced anchovies
1 sundried tomato soaked in oil, chopped finely
pinch of sea salt
couple grindings black pepper
small splash of balsamic vinegar

…. until sizzling. Let cook for a bit over low heat until fragrant. Serve with the bread. Yum yum!