Ciabatta
The Italian ciabatta bread got its name from its shape which resembles a slipper. It is wonderfully tasty, completely natural, and good with a few chopped olives or sun-dried tomatoes in the dough. Bake your own Italian breads and fill them with your favourite toppings.
Ingredients
Warm water (approx. 37°C)
|
500 ml |
---|---|
Yeast
|
25 g |
Olive oil
|
2 tbsp |
Salt
|
2 tsp |
Strong bread flour
|
720 g |
Instructions
Ciabatta
How do you get big holes in ciabatta?
How do I make ciabatta bread crisp?
How many times can you fold ciabatta?
How do you know when ciabatta bread is done?
The hole-iest of breads
One of Italy’s most famous breads, ciabatta means slipper and was so named due to its shape resembling this comfy indoor shoe. Celebrated for its signature crispy crust and pillowy, chewy centre, it is best enjoyed fresh out of the oven with the smell of freshly baked bread still wafting in the air.
Different types of ciabatta
This recipe lends itself to loads of variations and experimentation is highly recommended. Our top three flavour combinations that can be worked into the dough include black olives (about 150 g roughly chopped and thoroughly drained calamata olives), a dried herb mix of basil, oregano, parsley, and rosemary (approx. ¾ teaspoons of each), or roasted and mashed garlic (wrap a whole garlic in foil, roast for about 30 minutes at 180°C and finely mash).
Thrilling fillings
Italian cuisine is known for its simplicity, and you will often see ciabattas drizzled with, or dipped into, olive oil, balsamic vinegar, or a combination of the two. A simple filling of mozzarella or provolone and salami or prosciutto is also an Italian-inspired classic that will satisfy any palate.
How to make your bread last
Properly stored, your ciabatta will retain its signature texture for up to three days. Either wrap the bread tightly in foil, or place in an airtight plastic bag and keep at room temperature.