Morpeth Sourdough Olive Ciabatta is a long fermentation dough made from premium baker’s flour and whole kalamata olives. Our authentic sourdough process uses only flour, filtered water, iodised salt, plus our signature starter culture and hence is 100% vegan and natural. We buy the best quality olives sourced from Greece through our Australian suppliers.
After a long fermentation period, we shape the dough and then bake it on the stone floor of the oven. This results in a thin crispy crust and bubbly centre, dotted with whole olives. Morpeth Sourdough Olive Ciabatta freezes well, but slice it first, so you can take out just what you need.