Italian Ciabatta Bread Recipe
Ciabatta is an Italian bread that originated in Veneto and has a crispy golden crust and an airy middle.
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Calories: 29kcal
Ingredients
- 1 cup lukewarm water (add more if necessary)
- 2 tsp salt
- 2 1/4 tsp active dry yeast
- 3 to 3 1/2 cups all-purpose flour or bread flour
Instructions
- In a large bowl or the bowl of a stand mixer, whisk the yeast into the water and let sit 5 minutes.
- Add 3 cups flour and the salt and mix, using the paddle attachment, until just combined.
- Switch to the dough hook and knead on low speed for about 5 minutes, or until dough is elastic (or remove dough from bowl and knead by hand for 15 minutes). Shape dough into a ball and place in a greased bowl, cover with plastic wrap or damp tea towel, and let rise at room temperature until it has doubled, about 3 hours.
- Punch down the risen dough and divide into two pieces. Roll each piece into a 1/2-inch-thick, foot-long rectangle and place about 4 inches apart on a baking sheet lined with lightly-floured parchment paper. Cover with lightly greased plastic wrap and let rise for about 30 minutes.
- Preheat oven to 400° F for 15 minutes.
- Remove the plastic wrap and, with a sharp knife, make 3 or 4 diagonal slits in the dough.
- Place in the oven, reduce heat to 375° F, and bake until golden brown, about 30 minutes.
- Remove the bread and place on a cooling rack for 30 minutes.
- Store the ciabatta wrapped in brown or parchment paper in a cool, dark place.
Calories: 29kcal | Carbohydrates: 3g | Protein: 3g | Sodium: 4668mg | Potassium: 85mg | Fiber: 2g | Iron: 0.2mg
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