Ciabatta Loaf

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    3hrs 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    306

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 Nov 12, 2018

Ingredients

  • Dried yeast icon
    Dried yeast
    8g
  • Water icon
    Water
    470ml
  • Bread flour icon
    Bread flour
    500g
  • Sea salt icon
    Sea salt
    13g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0ml
  • 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. Fit the TM5 bowl to TM5
  2. Add dried yeast
  3. Add water
  4. Heat - approx 2 min, 37°C, speed 1
  5. Add bread flour
  6. Add sea salt
  7. Blend - approx 10 sec, speed 6
  8. Knead - approx 5 min, dough
  9. Let rest - approx 10 min
  10. Knead - approx 3 min, speed 9
  11. Transfer dough to large mixing bowl
  12. Drizzle with extra virgin olive oil
  13. Cover with plastic wrap until doubled - 2 hr
  14. Line 2 clean baking sheets with parchment paper
  15. Divide dough between 2 baking sheets
  16. Pre-heat - 220°C
  17. Shape
  18. Dust with bread flour lightly
  19. Sprinkle with sea salt
  20. Press gently
  21. Cover loosely with kitchen towel and let rise - 1 hr
  22. Bake - 15 min, 220°C
  23. Add ice
  24. Bake until hollow-sounding when tapped - 10 min, 200°C
  25. Let rest until cool
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