Ciabatta
Make Ciabatta once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around 18 minutes, and it serves 4. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 18 min
- Total 18 min
- Serves 4
- Level Medium
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 430 F for 18 minutes.
Tips for the best Ciabatta
- Read the whole method before you start and measure out the 5 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Ciabatta ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Ciabatta recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
Is this Ciabatta recipe medium to make?
It is rated medium: 5 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for sifted wheat flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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