Sliced ciabatta with oil

Ciabatta

Name: Ciabatta
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: makes 2 loaves
Ingredients: ¼ tsp dried active yeast; 165g/6oz plain flour; ½ tsp dried action yeast; 35ml/2tbsp warm milk; 1 tbsp/15ml olive oil; 250g/9oz strong white bread flour

Elena Silcock

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makes 2 loaves

More effort

Prep: 30 mins

Cook: 40 mins

plus resting and proving

A star rating of 4.6 out of 5.26 ratingsRate

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Bake a loaf of this Italian white bread with our easy ciabatta recipe. Get that classic crisp crust and soft inside that's perfect for dipping in olive oil

Freezable

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the biga

¼ tsp dried active yeast
165g/6oz plain flour

For the dough

½ tsp dried action yeast
35ml/2tbsp warm milk
1 tbsp/15ml olive oil
250g/9oz strong white bread flour

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Nutrition: per slice

kcal98
fat1g

low
saturates0.2g
carbs19g
sugars0.2g
fibre1g
protein3g
salt0.34g

Method

step 1

The night before, make the biga (see tip, below). Stir yeast with 50ml warm water, stand for 10 mins, then add another 80ml warm water. Gradually add the flour in a stand mixer on its lowest setting. Once it’s a wet dough, transfer to a well-oiled bowl, cover and leave for 12 hours or overnight at room temperature.
step 2

In the morning, combine the yeast and milk and leave to stand for 10 mins. Tip into a freestanding mixer fitted with a dough hook, add 160ml water, the biga and the olive oil. Then add the flour and 1 heaped tsp salt. Use the dough hook of a stand mixer to combine the dough. Knead for 10 mins until smooth and elastic. Don’t worry if it looks very wet, it should to be a very wet dough! Pour into a well-oiled bowl and cover with cling film. Leave to prove for an hour and a half or until doubled in size.
step 3

Once rested, begin to do a series of folds – lift the dough from the edge, pull up, over, then release it. Turn the bowl 90 degrees and do the same again. Repeat so you do a full turn of the bowl twice, or 8 folds. Rest for 30 mins, then repeat the whole folding process once more.
step 4

Heat the oven to 220C/200C fan/gas mark 6. Tip the dough onto a really well-floured surface and cut in half. The dough will feel like a batter and spread across the surface a bit, but don’t panic, just work on a well-floured surface, using the flour and a pastry scraper to help move the dough. Shape the dough into 2 large squares (about 20cm x 20cm). Dealing with each loaf at a time, fold the dough in from each side, as if folding a booklet. Flip over, then pick up the roll and place each onto separate well-floured sheets of baking paper. The roll will be very soft, so oil or flour your hands well. Allow to rest for another 30 mins, covered with a floured tea towel. Don’t worry if it spreads a little.
step 5

While the dough rests, heat a baking sheet in the oven. Once the dough has rested, slide each of the loaves, along with the baking paper beneath them, onto the hot baking sheet. Bake for 35-40 mins, until the crust is golden and the loaves sound hollow when tapped on the base. Move to a wire rack and cool for an hour before slicing and serving with olive oil and balsamic vinegar.

RECIPE TIPS

CRUST

To get a crisp crust, fill a tray with a little water and place it in the oven underneath the bread during baking.

BIGA

'Biga' is an Italian term for a pre-ferment (starter) used to make bread like ciabatta and focaccia.

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A star rating of 4.6 out of 5.26 ratings

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