The recipe for this olive and rosemary ciabatta made to eat with grilled fennel sausages (the leftover sausage went into the Parmesan Cheese and Italian Fennel Sausage ciabatta described here) is an adaptation of the tweaked ciabatta recipe. I added 103 g of water (43 g at the start and 60 g more at the double hydration stage). I used 140 g pitted Kalamata olives and 1 tablespoon of chopped fresh rosemary. Because of the olives, I lowered the salt to 22 g instead of 24. If you decide to make it, try using at least twice as much fresh rosemary as one tablespoon was clearly not enough to flavor the two large loaves that the recipe yields. The Olive Rosemary Ciabatta goes to Susan, fromWild Yeast, for Yeastpotting.