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.
1
Mix flour, yeast, sugar, and salt.
- 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)
- Water: 400 ml
3
Add butter and mix again.
- 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.
- Wheat flour: 500 g
6
Bake at a temperature of 180-200 degrees for 15-18 minutes.