Make Ciabatta

Similar to Focaccia, Ciabatta is a wet mix, but even more so. This leads to a very open texture, possibly more so than any other bread I have had the pleasure to mix.


  • 500 grams strong white flour
  • 10 grams of salt dissolved in 400 millilitres of water
  • 10 grams of yeast
  • 30 grams of olive oil


  1. Mix the flour, most of the water and the oil until a rough dough is formed.
  2. Gradually add the rest of the water
  3. Mix heartily until the dough is stretchy and elastic
  4. Leave to prove for an hour or two
  5. Oil the work surface to stop the dough sticking
  6. tip the dough onto the surface
  7. cut into four slices, and stretch gently before placing onto trays with baking parchment and dusting with flour
  8. Leave for 30 minutes, then bake in a pre-heated oven at 220 degrees Centigrade for 20-30 minutes until lightly browned

Makes great toasties with cheese or Italian cured meats.