Bread

Ciabatta

Serves 4 · 18 minutes

Ciabatta is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish and, like a slipper, should be and somewhat collapsed in the middle. Since the late 1990s it has been popular across Europe and in the United States, and is widely used as a sandwich bread. Ciabatta was first produced in Liguria, although at least one type of ciabatta can be found in nearly every region of Italy nowadays. The ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in Tuscan

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

350 g sifted wheat flour
280 g lukewarm water
1 tsp salt
38 g olive oil (optional)
1 tsp active dry yeast

Method

Dissolve salt and yeast in lukewarm water
Add sifted wheat flour and olive oil into lukewarm water. Mix.
After thoroughly being mixed and one is left with a dough that is of a uniform texture and consistency, cover and leave to rest in warm place for 45 minutes.
Take out and begin to work the dough once more, stretching it and folding it over itself on all four corners; adding flour to surface to prevent its sticking. Cover and leave it to rest for about 30 minutes, during which time the dough will rise.
Repeat this process, by stretching the dough and folding it over itself on all sides, allowing for air pockets to be formed (which will make the bread airy when it is baked). Cover and allow to rest for 30 minutes.
Repeat the above process once more and leave the dough to settle for 30 minutes while covered.
Take up dough and place on baking sheet, and cut the dough into equal parts to form into smaller, separate loaves (elongated).
Place dough in pre-heated oven and bake at for 18 minutes.