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Ciabatta Bread
Ciabatta Bread (also known as Italian Slipper bread) is a traditional Italian recipe for a classic crusty olive oil flavoured bread that's made with a sponge starter and which is full of large air bubbles. The full recipe is presented here and I hope you enjoy this classic Italian dish of: Ciabatta Bread.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+14.5 hours proving)
Serves:
4
Rating: 
Tags : Bread RecipesBaking RecipesItaly Recipes
Ciabatta is one of he classic Italian breads. It makes a wonderful accompaniment to many meals, can be used as the basis for a simple and quick pizza, makes great toasted sandwiches and croutons.
Ingredients:
For the Sponge Starter:
1 tsp active dried yeast
250ml warm water
350g sifted plain flour
For the Dough:
1 1/2 tsp active dried yeast
5 tbsp warm milk
1 tbsp olive oil
250ml warm water
600g plain flour
2 tsp salt
Method:
Begin with the sponge starter: in a bowl add the yeast to the water, mix to combine then allow to stand for about 4 minutes, stirring occasionally so the yeast activates. Add the sifted flour to the yeast mixture and combine the ingredients well. Cover the bowl with a clean towel and allow the mixture to stand at room temperature for 12 hours.
The following day, combine the yeast and milk for the dough mixture then stir and allow to stand for about 4 minutes, to ensure that the yeast is working. Now add the yeast mixture the olive il and the water to the sponge starter and mix thoroughly, kneading with your hands for 5 minutes.
Mix in the salt and 400g of the flour. Combine well then knead for 10 minutes. As you knead add more flour (and/or) more water until the dough begins to come away from the sides of the bowl. You are aiming for a dough that's quite soft but still firm enough to handle without sticking to your hands. Turn the dough onto a floured surface and knead well for 5 minutes.
Place the dough in a large, lightly-oiled bowl, cover with a clean tea towel and set aside in a warm place to rise for 1 hour (or until tripled in size) and bubbly all over. Turn the resultant dough onto a floured work surface and divide into 4 equal pieces (do not knock the dough back as the air is essential). Gently form the dough pieces into rectangles about 25 x 10 cm in size. Still on the floured surface, press down lightly with your fingers then cover and set aside in a warm place to rise for 90 minutes. The dough will only rise slightly (this is OK).
Lightly oil two baking sheets and place these in an oven pre-heated to 200°C for 15 minutes. Remove from the oven after this time then pick up the loaves, carefully turn them over (so that the surface that was in the flour is now uppermost) to retain the air in them and transfer two to each baking sheet. Immediately place the loaves in the oven and bake for about 25 minutes, or until the surface of the loaves just begins to turn golden. It's best, during the first 10 minutes of cooking to paint or spray the bread with a little water 3 times as this allows the bread to cook through without colouring too much on the outside.
Allow to cool and serve.
