Homemade Ciabatta Bread
Recipe Information
Ciabatta Bread
Cultural Context
Ciabatta bread originated in Italy in the 1980s as a response to the popularity of French baguettes. Its name means 'slipper' in Italian, referring to its shape. This rustic bread is known for its crispy crust and airy, open crumb, making it perfect for sandwiches or as a side to meals. Today, ciabatta is enjoyed globally, with various adaptations appearing in bakeries around the world.
flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is often less expensive.
yeast
💰Cheaper: sourdough starter
Sourdough starter can be a cost-effective alternative.
salt
💰Cheaper: sea salt
Sea salt is often less expensive than specialty salts.
Mix 3.5 cups flour and 1 tablespoon salt in a bowl.
In a separate bowl, mix 1 tablespoon yeast with a little warm water and let it sit.
Combine the yeast mixture with the flour and salt mixture.
Gradually add 2/3 cup warm water while mixing with a fork.
Switch to using hands to mix until a soft dough forms.
If the dough is too dry, add more water as needed.
Transfer the dough to a floured surface and knead gently.
Place the dough in a bowl with a drop of olive oil to prevent sticking.
Cover the bowl and let it rise for 1 hour.
After rising, dust a surface with semolina flour and transfer the dough.
Divide the dough in half and shape each piece into a loaf.
Dust the top of the loaves with regular flour, not semolina.
Preheat the oven to 450°F (232°C).
Bake the loaves for 25 minutes until golden brown.
Remove from the oven and let cool before slicing.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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