Ciabatta Bread

 

Ingredients:

4 cups all-purpose flour

1½ cups warm water (110°F)

2¼ teaspoons active dry yeast

2 teaspoons salt

2 tablespoons olive oil

Instructions:

Mix the dough: In a large bowl, combine the flour and yeast. Gradually stir in the warm water until a shaggy dough begins to form.

Knead: Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic.

First rise: Place the dough into a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 2 hours, or until it has doubled in size.

Shape the loaves: Gently punch down the dough and divide it into two equal pieces. Shape each piece into a rectangular loaf.

Second rise: Place the loaves on parchment-lined baking sheets. Cover them again and let rise for another hour.

Preheat the oven: Set your oven to 450°F (230°C).

Bake: Just before baking, drizzle the loaves with olive oil and sprinkle with sea salt if desired. Bake for 25–30 minutes, or until golden brown and crusty.

Notes:

For extra flavor, consider mixing fresh rosemary, chopped olives, or sun-dried tomatoes into the dough.

Using high-protein bread flour instead of all-purpose flour will give you a chewier, more artisan-style texture.

Let the bread cool slightly before slicing to avoid compressing the airy interior.

Store in a paper bag at room temperature for 1–2 days, or freeze individual slices to enjoy later. Reheat in the oven for best texture.