Recipe
Authentic Italian Ciabatta
This slow-risen ciabatta bakes into two light loaves with a crisp crust and an open, chewy crumb.
Ingredients
Method
20 mins prep30 mins cook215 mins total
Mix the flour, yeast and salt in a large bowl until evenly combined.
Pour in the warm water and olive oil, then stir with a spoon or dough scraper until you have a very wet, sticky dough with no dry patches left.
Cover the bowl and leave the dough to rise for 2 hours, or until doubled and full of bubbles.
Tip the dough onto a heavily floured work surface and use a dough scraper or your hands to fold it into a rough rectangle. Cut it into two pieces and shape each one lightly into a slipper-shaped loaf without pressing out the air.
Transfer the loaves to a floured sheet of baking paper or tray, dust the tops lightly with flour, cover loosely and leave to prove for 45 minutes while you heat the oven to 220C.
Slide the loaves onto a hot tray or stone and bake for 25 to 30 minutes until deep golden and crisp.
Cool on a wire rack before slicing, then serve as it is or use for sandwiches, bruschetta or alongside soup.
Notes
A baking stone or preheated tray helps the base colour evenly. Dust with flour generously when shaping so you can move the dough without knocking out too much air.
About this recipe
Ciabatta is a straightforward Italian bread that rewards a gentle hand rather than lots of kneading. A wet dough and a long first rise help create the airy crumb and crisp crust that make it so good for soups, sandwiches or tearing at the table.
Flour the work surface generously, shape the dough lightly and bake it on a very hot tray so the loaves spring well in the oven. Let the bread cool before slicing so the crumb sets properly.
