Ciabatta
Print recipe
| Serves | 2 ciabatta loaves |
| Prep time | 12 hours, 30 minutes |
| Cook time | 30 minutes |
| Total time | 13 hours |
| Allergy | Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Lunch, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | Italian |
| From book | Traditional Bread Baking |
This tasty Italian bread is so easy to make at home and rivals any shop bought version for its traditional ciabatta flavour and texture. You need to start the bread off the day before you plan to bake it.
Ingredients
- 450g strong white bread flour
- 1/2 teaspoon dried instant yeast
- 300mls luke warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
- extra flour or semolina flour for shaping the ciabatta
Note
This tasty Italian bread is so easy to make at home and rivals any shop bought version for its traditional ciabatta flavour and texture. You need to start the bread off the day before you plan to bake it.
Directions
| Step 1 | Place half of the flour, half of the yeast and half of the water in a bowl and combine, beating together until you have a smooth batter. |
| Step 2 | Knead the batter on an oiled work surface until the batter has become dough like and is smooth - this takes about 5 minutes. |
| Step 3 | Pop the dough into a bowl, cover with a tea towel and leave overnight or for at least 6 hours to rise. |
| Step 4 | When the dough has risen, put it into the bowl of a food mixer with a dough hook attachment and add the remaining ingredients. Mix with the dough hook for about 8 to 10 minutes. |
| Step 5 | Tip the dough into an oiled covered container and leave to rise again for about 1 hour, or until the dough as risen about three quarters of the way up the side of the container. |
| Step 6 | Once the dough has risen, put it on to a floured board or work surface and shape onto two oblong loaves by stretching the dough. Pre-heat the oven to 220C/435F/Gas mark 7. |
| Step 7 | Flour the tops of the ciabatta loaves with extra flour and/or semolina, place them onto a lined baking tray and allow to rise for a further 30 to 45 minutes. |
| Step 8 | Bake for 25 to 30 minutes or until they are hollow when tapped underneath and golden brown. |
| Step 9 | Cool on a wire rack before serving. |
