Ciabatta with olive oil
12 servings
165 minutes
Ciabatta with olive oil is the embodiment of Italian baking art, originating from Lombardy. Its emergence is linked to competition with the French baguette in 1982. Ciabatta, which translates from Italian as 'slipper', features an airy texture with large holes and a crispy crust. Thanks to olive oil, the bread gains softness and a pleasant nutty flavor. This bread is ideal for sandwiches with cheese, cured meats, and fresh vegetables, and pairs wonderfully with olives and wine. It absorbs sauces, enhancing the flavors of dishes. Ciabatta symbolizes the coziness of Mediterranean cuisine, its simplicity and sophistication at the same time.
1
Make a starter from 350 grams of flour, 180 ml of water, and 0.5 teaspoon of yeast. The dough should be lumpy. Cover the starter with plastic wrap and a towel on top, and leave it in a warm place for a day.
- Wheat flour: 800 g
- Water: 520 ml
- Fresh yeast: 15 g
2
Preheat the oven to 250 degrees.
3
Pour 450 grams of flour into a bowl, rub in 10 grams of yeast, add the starter with a spoon, add salt, 340 ml of water, 50 ml of oil, and mix thoroughly. Form a ball from the resulting dough.
- Wheat flour: 800 g
- Fresh yeast: 15 g
- Water: 520 ml
- Olive oil: 50 ml
- Salt: to taste
4
Grease the bowl with oil, place the dough in it, cover with a towel, and leave for 1.5 hours.
- Olive oil: 50 ml
5
Sprinkle the surface with corn flour, flatten the dough, and divide it into 4 strips. Fold each into thirds, sequentially wrapping the ends and sealing. Then fold the dough lengthwise.
6
Place the loaves on a floured towel, cover with another, and leave for 30-45 minutes.
7
Place the loaves on the baking sheet, stretching them slightly.
8
Reduce the temperature to 220 degrees and spray the oven walls with a spray bottle. Place the loaves in the oven and bake for 18-20 minutes.