Homemade Ciabatta

6 servings

120 minutes

Ciabatta is a symbol of Italian bakery tradition, originating from Lombardy and Veneto. This airy bread with a crispy crust perfectly complements any dish, whether pasta, soups, or antipasti. Its feature is the tender, porous texture with a light aroma of wheat and subtle notes of yeast. Making ciabatta is simple: the dough undergoes long fermentation, acquiring its unique structure. Homemade ciabatta is a harmony of flavors: softness inside and a golden crust outside. It’s suitable for sandwiches, bruschetta, or simply as an addition to fragrant olive oil and cheeses.

Energy value per serving

• Calories: 353
• Proteins: 8.2g
• Fats: 7.1g
• Carbohydrates: 65.3g

Ingredients

• Wheat flour: 500 g
• Water: 400 ml
• Dry yeast: 6 g
• Vegetable oil: 2 tbsp
• Salt: 1 tsp
• Sugar: 15 g

Cooking steps

1. Mix flour, yeast, sugar, and salt.

   Required ingredients:

   • Wheat flour: 500 g
   • Dry yeast: 6 g
   • Sugar: 15 g
   • Salt: 1 teaspoon

2. Add warm water (25-30 degrees) and mix (the dough should not be stiff)

   Required ingredients:

   • Water: 400 ml

3. Add butter and mix again.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

4. Place in a warm place to rise. Allow to rise twice (about 1.5 hours).

5. Then place on a floured surface, divide the dough into 3-4 parts, roll in flour, and stretch into rectangular sticks.

   Required ingredients:

   • Wheat flour: 500 g

6. Bake at a temperature of 180-200 degrees for 15-18 minutes.