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
- Mix the flour, most of the water and the oil until a rough dough is formed.
- Gradually add the rest of the water
- Mix heartily until the dough is stretchy and elastic
- Leave to prove for an hour or two
- Oil the work surface to stop the dough sticking
- tip the dough onto the surface
- cut into four slices, and stretch gently before placing onto trays with baking parchment and dusting with flour
- 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.