A straightforward Italian ciabatta recipe that’s relatively easy and supremely satisfying to make. It’s by Paul Hollywood from his awesome book ‘How to Bake’. Get that olive oil and balsamic vinegar mix ready for dipping.
The types of bread I particularly like are the ones you can glance at and instantly recognise what they are from appearance alone. That is a baguette. That is focaccia. Those are chapatis.
Last night’s cookbook perusal was in search for such a recipe, and that could be mixed and proving prior to starting work at 9am in my office for the day, my dining room. Paul Hollywood threw one up I hadn’t tried before and that I certainly wouldn’t turn away for lunch – ciabatta.
Ciabatta Recipe & Bread Tales
A notoriously wet dough precedes this bread. And for once, Paul heavily advises to use an electric mixer because of this. The extra water in the dough turns to steam during the baking process, creating the signature air pockets and open texture. All of this water makes the mix very sloppy. But boy do you get a result at the end.
A straightforward Italian ciabatta recipe that's relatively easy and supremely satisfying to make. It's by Paul Hollywood from his awesome book 'How to Bake'.
Serving: 4 Loaves | Sodium: 978 mg | Calcium: 22 mg | Sugar: 1 g | Fiber: 4 g | Potassium: 158 mg | Calories: 552 kcal | Saturated Fat: 2 g | Fat: 11 g | Protein: 14 g | Carbohydrates: 96 g | Iron: 6 mg
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I’m incredibly pleased with these. I’m pleased with how they’ve turned out – they look exactly as they’re supposed to, with the signature air pockets. They also taste fantastic – a deliciously flavour packed crust with a chewy texture, alongside a light and fragrantly olive middle. I’m also pleased with how they photographed, sliced and ready for my lunch.
In addition to that, this is a bread recipe that only requires a single prove unlike most, resulting in a far shorter time until the end result. This can only be good. Especially when you’re like me and think about your lunch while eating dinner the night before.
Having Been Previously Using Paul Hollywood Recipes As A Beginner, Last Night I Tried The Saturday White Bread From Ken Forkish. Sorry Paul, You're A Thing Of The Past Now.
Spending most of my time either eating or travelling. Constantly in awe of nature and on a mission to seek the joy in every moment. Please feel free to leave a comment below, I love hearing from you all!
Hello, I'm Leyla. A Londoner with a passion for exploring this incredible planet and discovering new cultures and cuisines along the way. Here I share my experiences through travel guides, food articles and global recipes - I hope you enjoyThe olive harvest is one of those events that truly marks a specific time of year –in this case, when the intense heat of the summer sun gives way to a warm autumnal glow. Enjoy Paul’s breadsticks with some cooling tzatziki for dipping.
Tip the flour into the bowl of a stand mixer fitted with the dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three quarters of the water and mix on low speed. As the dough starts to come together, gradually add the remaining water. Mix for a further 5–8 minutes on medium speed. The dough should be wet and stretch easily when pulled. Add the olive oil and mix for 3 minutes.
Paul Hollywood's Focaccia
Add the olives, manchego, onion and coriander and mix to evenly distribute. Tip the dough into the oiled container, cover and leave it for 1–2 hours at room temperature, until at least doubled in size.
Meanwhile, make the tzatziki. Grate the cucumber into a sieve set over a bowl and sprinkle over the salt. Mix the salt into the cucumber, then leave the cucumber to drain for 10 minutes. Squeeze any remaining liquid out of the cucumber, then spoon the yogurt into a bowl, add the cucumber, garlic, olive oil, vinegar and tzatziki seasoning and fold everything together. Transfer the tzatziki to a serving bowl and chill until needed.
Dust the work surface heavily with semolina. Carefully tip the dough onto the surface. It will be very loose and flowing, but don’t worry. Handle it gently to keep as much air in it as possible.
Crusty Fluffy Cob Loaf (plant Based)
Dust the top of the dough with semolina, then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into about 18 strips. Stretch each piece out until 30cm long. Place six strips, equally spaced, onto each of the prepared baking trays. Cover and leave the dough strips to rise for 15 minutes. Meanwhile, heat your oven to 240°C/220°C fan/475°F/Gas 9, or to its hottest setting.
Bake the breadsticks for 15–20 minutes, until brown, then remove them from the oven and transfer them to wire racks to cool. Serve the breadsticks with the tzatziki for dipping.
Spending most of my time either eating or travelling. Constantly in awe of nature and on a mission to seek the joy in every moment. Please feel free to leave a comment below, I love hearing from you all!
Hello, I'm Leyla. A Londoner with a passion for exploring this incredible planet and discovering new cultures and cuisines along the way. Here I share my experiences through travel guides, food articles and global recipes - I hope you enjoyThe olive harvest is one of those events that truly marks a specific time of year –in this case, when the intense heat of the summer sun gives way to a warm autumnal glow. Enjoy Paul’s breadsticks with some cooling tzatziki for dipping.
Tip the flour into the bowl of a stand mixer fitted with the dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three quarters of the water and mix on low speed. As the dough starts to come together, gradually add the remaining water. Mix for a further 5–8 minutes on medium speed. The dough should be wet and stretch easily when pulled. Add the olive oil and mix for 3 minutes.
Paul Hollywood's Focaccia
Add the olives, manchego, onion and coriander and mix to evenly distribute. Tip the dough into the oiled container, cover and leave it for 1–2 hours at room temperature, until at least doubled in size.
Meanwhile, make the tzatziki. Grate the cucumber into a sieve set over a bowl and sprinkle over the salt. Mix the salt into the cucumber, then leave the cucumber to drain for 10 minutes. Squeeze any remaining liquid out of the cucumber, then spoon the yogurt into a bowl, add the cucumber, garlic, olive oil, vinegar and tzatziki seasoning and fold everything together. Transfer the tzatziki to a serving bowl and chill until needed.
Dust the work surface heavily with semolina. Carefully tip the dough onto the surface. It will be very loose and flowing, but don’t worry. Handle it gently to keep as much air in it as possible.
Crusty Fluffy Cob Loaf (plant Based)
Dust the top of the dough with semolina, then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into about 18 strips. Stretch each piece out until 30cm long. Place six strips, equally spaced, onto each of the prepared baking trays. Cover and leave the dough strips to rise for 15 minutes. Meanwhile, heat your oven to 240°C/220°C fan/475°F/Gas 9, or to its hottest setting.
Bake the breadsticks for 15–20 minutes, until brown, then remove them from the oven and transfer them to wire racks to cool. Serve the breadsticks with the tzatziki for dipping.
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