Ciabatta
Ciabatta, from above
VegVeganVeneto

Ciabatta

A wet dough, a lot of patience, and huge holes. Slipper shaped, sandwich ready.

60 minTime
6 gProtein each
mildSpice
12hPlan ahead. Soak for 12 hours first; the 60 minutes come after.
The slipper1 chapter · 1 min read

Make it your way

Grandma's wayWet dough, big holes.
The original
245kcalsame
6 gproteinsame
2 gfibresame
60minutessame

Ciabatta.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)4 cups bread flour or maida
Water1⅔ cups
Instant dry yeast1 tsp
Salt1¾ tsp
Olive oil1 tbsp

Method

4 steps
  1. 1The night before, mix 200 g flour, 200 ml water and a pinch of yeast into a sponge. Leave 12 hours.
  2. 2Add the rest of the flour, water, yeast, salt and oil. Mix into a very wet dough and fold every 30 minutes for 2 hours.
  3. 3Tip onto a floured surface, cut into 2 rectangles without knocking out air, and rest 45 minutes.
  4. 4Bake at 240C with steam (a tray of water below) for 25 minutes.
Serve it like this

Slice thickly and serve with olive oil for dipping, or split and fill for sandwiches.

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Make it a meal

What goes with Ciabatta: a bread or rice, a side, something to drink and something sweet.

With a main Ribollita90 min
With a main Orecchiette salsiccia e broccoli25 min
On the side Insalata caprese10 min
On the side Peperonata40 min
A little snack Bruschetta al pomodoro15 min
To drink Caffè americano3 min
Something sweet Tiramisu40 min
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