Ciabatta bread is a delicious Italian bread that can easily be made at home! Perfect to use for dipping in sauces or really good extra virgin olive oil.
Ingredients:
- 3 1/2 cups Bread Flour
- 1 Tbsp. Active Dry Yeast
- 1 Tbsp. Salt
- 1 2/3 cups Warm Water, room temperature
- Semolina Flour
- Extra Virgin Olive Oil
Add the yeast into a small bowl and 1/3 of the water. Set aside.
In a large mixing bowl, add the bread flour and the salt and mix together.
Mix the yeast and the water together and then pour it into the flour bowl. Mix together using a fork.
Slowly start adding in a little bit of water at a time into the flour bowl. Mix together with the fork until fully combined and then add another drizzle of water and continue until all of the water is poured in. The dough should be more wet and sticky, so if you need more water, add more water.
Once fully mixed, add a sprinkle of bread flour on a cutting board and roll the dough out onto the board using your hands. Use a multi purpose scrapper to fold the dough into itself. Continue to lightly roll the bread dough and fold it into itself until smooth. Add a sprinkle of flour if too sticky, but the dough should remain mostly wet and soft. Roll the dough into a ball.
Add a drizzle of extra virgin olive oil to the bottom of a large glass bowl and place the ciabatta dough into the bowl. Cover with lid or saran wrap and then place a heavy towel or blanket over the bowl to keep the dough warm and allow it to rise for one hour.
Twenty minutes before the dough is done rising, preheat the oven to 450°F. Place the oven rack in the middle position.
Line a baking sheet with parchment paper and sprinkle semolina flour over the parchment paper.
Once the dough is ready, sprinkle semolina flour on the cutting board and roll the dough out of the bowl on top of it. Using the scrapper again, fold the dough over from one side to the other side. Cut the dough in half and form it into the shape of a slipper. Place each ciabatta dough onto the parchment baking sheet.
Sprinkle the tops of the ciabatta bread doughs with a good amount of bread flour and place into the oven for twenty five minutes.
Remove the ciabatta bread from the oven and flip over to check the bottom of the dough. If it is browned and hardened, it is ready. If not, place back in the oven for another five to ten minutes.
Enjoy with a side of olive oil for dipping or as a side for any dish containing tomato sauce. Salute and cin cin!
Ciabatta Bread
Ingredients
- 3 1/2 cups Bread Flour
- 1 Tbsp. Active Dry Yeast
- 1 Tbsp. Salt
- 1 2/3 cups Water warm, room temperature
- Semolina Flour
- Extra Virgin Olive Oil
Instructions
- Add the yeast into a small bowl and 1/3 of the water. Set aside.
- In a large mixing bowl, add the bread flour and the salt and mix together.
- Mix the yeast and the water together and then pour it into the flour bowl. Mix together using a fork.
- Slowly start adding in a little bit of water at a time into the flour bowl. Mix together with the fork until fully combined and then add another drizzle of water and continue until all of the water is poured in. The dough should be more wet and sticky, so if you need more water, add more water.
- Once fully mixed, add a sprinkle of bread flour on a cutting board and roll the dough out onto the board using your hands. Use a multi purpose scrapper to fold the dough into itself. Continue to lightly roll the bread dough and fold it into itself until smooth. Add a sprinkle of flour if too sticky, but the dough should remain mostly wet and soft. Roll the dough into a ball.
- Add a drizzle of extra virgin olive oil to the bottom of a large glass bowl and place the ciabatta dough into the bowl. Cover with lid or saran wrap and then place a heavy towel or blanket over the bowl to keep the dough warm and allow it to rise for one hour.
- Twenty minutes before the dough is done rising, preheat the oven to 450°F. Place the oven rack in the middle position.
- Line a baking sheet with parchment paper and sprinkle semolina flour over the parchment paper.
- Once the dough is ready, sprinkle semolina flour on the cutting board and roll the dough out of the bowl on top of it. Using the scrapper again, fold the dough over from one side to the other side. Cut the dough in half and form it into the shape of a slipper. Place each ciabatta dough onto the parchment baking sheet.
- Sprinkle the tops of the ciabatta bread doughs with a good amount of bread flour and place into the oven for twenty five minutes.
- Remove the ciabatta bread from the oven and flip over to check the bottom of the dough. If it is browned and hardened, it is ready. If not, place back in the oven for another five to ten minutes.
- Enjoy with a side of olive oil for dipping or as a side for any dish containing tomato sauce. Salute and cin cin!