Ciabatta is an Italian bread with a crispy crust and a soft, porous interior that has gained worldwide popularity for its unique taste and ease of preparation. Making ciabatta at home is a delightful experience that fills your kitchen with the aroma of freshly baked bread and adds a special touch to every meal. With this recipe, even without a bread maker, you can enjoy authentic Italian bread that is perfect for making bruschetta or as a delicious complement to any dish.
Preparation (for the night):
- 250 g of flour (better type '00')
- 190 ml of warm water
- 15 g (2 sachets) of dry yeast
For the main preparation:
- 250 g of flour (preferably type '00' or at least first grade/chopped)
- 7 g (1 sachet) of dry yeast
- 190 ml of water
- 1 teaspoon of sea salt
- 1 tablespoon of olive oil
Mix the flour with the water in a large bowl and add the yeast. Beat the dough for three minutes and leave overnight (or at least 8 hours) to rise.
In the morning, add the remaining flour and yeast to the dough and mix well. Gradually add the rest of the water, stirring. When almost all the water has been added, salt, pour in the olive oil, add the rest of the water and knead for another 5 minutes until a sticky dough forms.
Transfer the dough to a bowl greased with oil and leave to rise in a warm place for 1 hour.
Preheat oven to 240°C. Sprinkle the dough with flour, divide into three parts and form loaves. Bake on parchment paper for about 25 minutes, greasing each ciabatta with olive oil and sprinkling with rosemary.
Preparation (for the night):
- 250 g of flour (better type '00')
- 190 ml of warm water
- 15 g (2 sachets) of dry yeast
For the main preparation:
- 250 g of flour (preferably type '00' or at least first grade/chopped)
- 7 g (1 sachet) of dry yeast
- 190 ml of water
- 1 teaspoon of sea salt
- 1 tablespoon of olive oil
Mix the flour with the water in a large bowl and add the yeast. Beat the dough for three minutes and leave overnight (or at least 8 hours) to rise.
In the morning, add the remaining flour and yeast to the dough and mix well. Gradually add the rest of the water, stirring. When almost all the water has been added, salt, pour in the olive oil, add the rest of the water and knead for another 5 minutes until a sticky dough forms.
Transfer the dough to a bowl greased with oil and leave to rise in a warm place for 1 hour.
Preheat oven to 240°C. Sprinkle the dough with flour, divide into three parts and form loaves. Bake on parchment paper for about 25 minutes, greasing each ciabatta with olive oil and sprinkling with rosemary.
