Easy Ciabatta Bread Recipe
Ciabatta is an Italian bread with a light texture due to the air bubbles which form in the dough and is perfect for sharing.
Equipment
- Large baking tray (or 2 smaller ones)
- Mixer with a dough hook attachment (recommended)
- Dough scraper
- Large mixing bowl
Ingredients
- 500 g Strong white bread flour plus extra for shaping
- 7 g Dried yeast
- 10 g Sea salt Maldon (if you have it)
- 30 g Olive oil
- 400 ml Warm water
Instructions
Stage 1 - make the dough
- Weigh the flour into a large bowl or mixer bowl.
- Add the yeast and salt to the flour, keeping them separate on either side.
- Measure the warm water & olive oil into a jug.
- Make a well in the flour, add the water & oil mix and bring together until all ingredients are combined.
- Knead the mixture for 10 minutes using a dough hook or 12 minutes by hand (see tip below if kneading by hand).
- Place the dough in a large oiled bowl and cover with cling film or a cloth.
- Let the dough rise for at least 2 hours until its around 3 times its original size and bubbly.
Stage 2 - Shape the bread
- Once risen cover your surface with plenty of flour.
- Gently tip the dough out onto the surface using a dough scraper, handling as little as possible to retain the air bubbles and sprinkle plenty of four over the top.
- Using the side of your hands, carefully push the dough into a rough rectangular shape.
- Divide the dough up into 2, 4 or 8 depending on how big you want your loaves/rolls to be.
- Carefully pick up each piece of dough holding an end with each hand and place it onto an oiled baking tray, leaving space between each one.
Stage 3 - bake the bread
- Preheat the oven to 230°C/450°F
- Leave to rise again on the tray for another 15 minutes.
- Bake for around 20-25 minutes until golden brown and then leave on a wire rack to cool.
Nutrition
Calories: 312kcalCarbohydrates: 61gProtein: 11gFat: 2gSaturated Fat: 1gSodium: 729mgPotassium: 94mgFiber: 2gSugar: 1gVitamin A: 20IUCalcium: 17mgIron: 1mg
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