Ciabatta Loaf

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recipe by Tenina Holder https://tenina.com

  • Time icon
    Total Time
    3hrs 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    303

Chewy crust, delicious additions, fragrant yeasty fresh bread, pass the butter please. With options to spare, get yourself organised for this recipe. Before you bake, try one of these flavourful variations, or come up with your own! **PIZZA CIABATTA LOAF**: When shaping the loaf, fold in a few chopped cherry tomatoes, kalamata olives, garlic and Italian (flat-leaf) parsley, and a good handful of grated Parmesan cheese. Dust the loaf in flour to move it onto the tray, then cover with more Parmesan. Make sure all of the inclusions are tucked inside the dough to anchor them for when you bake the loaf. You need to add an extra 5 minutes onto the baking time, as the extra ingredients create an even wetter mixture. **FIG, WALNUT AND OLIVE CIABATTA LOAF**: As above, fold in 50g each chopped dried figs, walnuts and kalamata olives.

recipe updated Oct 8, 2019

Ingredients

  • Dried yeast icon
    Dried yeast
    2 tsp (8g)
  • Water icon
    Water
    470ml (2 cups)
  • Bread flour icon
    Bread flour
    500g (about 4⅛ cups)
  • Sea salt icon
    Sea salt
    2 tsp (13g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Bread flour icon
    Bread flour
    as needed
  • Sea salt icon
    Sea salt
    as needed
  • Ice icon
    Ice
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon TM5
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl

Step preview

  1. Add dried yeast and water to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Heat - approx 2 min, 37°C, speed 1
  4. Then add bread flour and sea salt to the dough
  5. Blend - approx 10 sec, speed 6
  6. Knead - approx 5 min, dough
  7. Let rest - approx 10 min
  8. Knead - approx 3 min, speed 9
  9. Transfer dough to large mixing bowl
  10. Drizzle with extra virgin olive oil
  11. Cover with plastic wrap until doubled - 2 hr
  12. Line 2 clean baking sheets with parchment paper
  13. Divide dough between 2 baking sheets
  14. Pre-heat oven - 220°C
  15. Shape
  16. Dust with bread flour lightly
  17. Sprinkle with sea salt
  18. Press gently
  19. Cover loosely with kitchen towel and let rise - 1 hr
  20. Bake - 15 min, 220°C
  21. Add ice to the baking sheets
  22. Bake until hollow-sounding when tapped - 10 min, 200°C
  23. Let rest until cool
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