This flattish crusty bread means ‘slipper’ in Italian, a reference to its shape. Its hole-filled structure is excellent for soaking up delicious juices on a plate without falling apart.
Ciabatta is quite a ‘flat’ dough. It’s wetter than most. It’s generally one of the softest ones around – that’s why it’s a little bit more difficult to work with, says Kāpiti Artisan Bakery owner David Winterbottom.
“If you’ve done it correctly (the dough) will still hold its shape. It won’t flow like a big mass, like a cake mixture. If you fold it over and tuck it like an envelope, it will hold its shape.
Learn Easy To Make Kick Ass Ciabatta Bread Recipe
“You’d probably put in about two-thirds of the water at the beginning and get a nice dough. Once it’s smooth, work in the rest of the water.”
If you don’t have a mixer, do the initial mixing for a minute or so in a bowl using a bread scraper. Then leave it for 20 minutes to develop. In Step 1, don’t dust your hands and work bench with flour, or add extra flour to the dough. Some of it will stick to the bench, but this is ok.
The easiest method of kneading is to use your fingers to lift/scrape one end, drop it down over the rest of the dough and push it forward. It might take 15 minutes or more. Slowly add the remaining water (see Step 1 for amounts) and keep kneading until it’s silky smooth and elastic.
Easy Sourdough Ciabatta Rolls
You might need a little bit of flour on your hands (Step 3) as you’re folding and tucking in the last few turns, but the dough shouldn’t be sticking to you. If it is, it needs more kneading.
This recipe is a two-stage process using a traditional Italian overnight fermentation called a biga. Make the biga 12-18 hours before you need it. This dough is very soft and it’s easiest to knead it with an electric mixer. If you’re attempting it by hand, see the tips above.
Mix all the ingredients and knead for a couple of minutes. The dough will be quite rough and tight. Place in a lightly oiled bowl, cover, and leave at room temperature to double in size.
Easy Homemade Ciabatta Bread Recipe
Step 1: Add all the ingredients and two-thirds of the water to a mixing bowl. If you’re kneading it by hand, see the tips above. If you’re using a machine, mix on the slowest speed for 5 minutes. Then, switch to the fast speed and mix for a further 8 minutes until it’s starting to look smooth. During the fast speed mix, slowly add the rest of the water. When mixed, the dough will be very soft, smooth and silky.
Step 2: Place the dough into a container or bowl you’ve brushed with olive oil (to stop it sticking). Cover, and leave to rise at room temperature for 1 hour, on the bench in a warm kitchen. It will double in size in this time. Don’t place it in direct sunlight as this will be too warm.
Step 3: Carefully tip the dough onto a well-floured work bench and dust with more flour. The dough will be fragile, so treat it with great care. Cut the dough into two pieces and gently tuck the edges under to form a long rectangular shape about 30mm high. Gently place the two pieces onto a flat tray dusted with medium or coarse semolina flour. These loaves will expand 2-3 times in size, so leave plenty of room between and around them. Dust with a little flour, cover, and leave to prove for a further hour.
Ciabatta Bread Mix
Step 4: Place a pizza stone or heavy tray in the bottom of the oven (or as close as possible). Pre-heat your oven to 240°C – with the stone, this could take up to an hour.
Step 5: Dust the top of the loaves with more flour, then gently shake your tray with the dough pieces to make sure they’re not sticking to the bottom of the tray. Quickly but carefully slide them onto the oven stone, like you would a pizza. Spray a little water into the oven (not over the bread) to help the dough expand in the oven and create the final crust.
Step 6: Turn the oven down to 230°C and bake for 20-25 minutes until the loaves are golden, and sound hollow when tapped on the base. Cool on a cake rack.An easy homemade 3 hour ciabatta recipe – just 15 minutes to pull together, 2 hours rising and straight in the oven. I’ve also included the recipe for this fast roast beetroot hummus, an earthy, sweet variation on your regular hummus rotation. Jump to Recipe
Homemade Ciabatta Bread {step By Step}
I first came to hummus making in a round-a-bout way. It was back when I was largely interested in cooking things containing chocolate – weekend batches of chunky chocolate oat cookies, Grandma’s chocolate peppermint slice, frequently whipped up desserts of gooey chocolate self-saucing pudding – over-generous serving spoonfuls topped with mountains of vanilla ice cream. Hummus just wasn’t on my radar. A specialist from Israel was working with my father for a few months, and he and his family were appalled by the hummus quality available in New Zealand supermarkets. You know, the way-too-small, fairly expensive plastic containers of oily, slightly chunky, chickpea mash in the cheese section, often flavoured with pesto or roast capsicum? It was a far cry from their descriptions of restaurants selling only hummus, huge batches of smooth, mousse-like dip eaten by the bowlful.
They then taught my parents, who caught onto this very quick, very healthy dip that their kids would demolish, and it became a regular weekend lunch – usually with that supermarket deli rotissserie chicken that feels questionable but keeps you coming back for more. By my last few years of school, I’d have friends over for lunch and serve bowls of hummus, probably untraditionally with avocado and ciabatta bread, followed up with whatever cake I’d been trying out that day. But I didn’t really appreciate how much of an art there could be until I discovered Ottolenghi’s Jerusalem, websites like Food52 and more recently read tales of hummus from Molly Yeh’s book and blog. Thalia and I visited Dizengoff in NYC last year, and their version topped with twice cooked eggplant and served with warm pita, sides of Israeli salad and pickles was my new bench-mark (which I haven’t yet achieved, to be honest!).
So I’ve started to learn and adapt. I learnt from Ottolenghi not to use olive oil in the hummus itself, but merely as a good quality drizzle to pool gently atop the finished product (read HERE). I read about slowly streaming iced water into the food processor for maximal creaminess and emulsification. I admit that I do prefer the hummus produced from dried then painstakingly boiled chickpeas (with a bit of bicarb soda) better – so for a dinner party, that’s what I’d do. But I also love being able to whip up a batch from a can within 10 minutes when I’ve been out at university all day – as a compromise in this scenario, I heat the chickpeas and liquid for a few minutes to warm and soften them before blitzing to achieve that warm finished product and a smoother texture. I’ve become partial to a pinch of cumin along with the requisite tahini, garlic and lemon juice.
No Knead Bread Loaf (loaf Tin)
However, I hadn’t strayed far from the original until this beetroot version. Roasted until almost caramelised and tender, the beet lends a slightly sweet, earthy undertone to the hummus. Topped with quality olive oil, toasted sesame seeds, dukkah and hazelnuts – it’s a favourite autumnal twist.
The ciabatta is an old favourite- I think I first teased it way back last year alongside this spicy eggplant shakshuka, and have made it numerous times since. It seems to turn out slightly differently each time, maybe dependent on humidity and how much effort I put into kneading the dough, but never badly. It’s flexible. Low maintenance too – 15 minutes to throw together, 2 hours resting, then it is straight on a tray and into the oven. Maybe not as perfect as a loaf created with a biga and using a preheated baking stone – but it’s pretty perfect with your shakshuka or slow-cooked ragu on a Sunday evening.
It will be a very wet dough - see the step-by-step photos above for more help while making it. If possible, do weigh the flour - it is much more accurate than using cup measures.This easy Ciabatta Bread recipe will give you perfect crusty homemade bread with only five ingredients. This ciabatta dough can be made ahead and used to make either two loaves of ciabatta bread, or eight ciabatta rolls.
Ciabatta Bread Get Food
Hi! I am just popping in to share this easy ciabatta bread recipe with you! This super rustic, Italian style ciabatta bread is very low effort - it is a no knead bread recipe that uses an overnight rise to produce a super chewy, crusty bread. I love making homemade bread, and especially love a super easy no knead recipe that can
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