Directions
- 1Pour lukewarm water into a glass baking dish.
- 2Add olive oil to the water.
- 3Stir the water and oil with a spatula.
- 4Add strong bread flour and salt to the mixture.
- 5Mix the ingredients with a spatula until combined; the dough will be sticky.
- 6Cover the container with a lid.
- 7Set a timer for 30 minutes to allow the dough to rest in a warm place.
- 8After 30 minutes, dip your hands in water to avoid sticking and bring the dough together, stretching and folding each corner.
- 9Cover the container with a lid again.
- 10Set a timer for another 30 minutes.
- 11After the second 30-minute rest, repeat the stretching and folding process.
- 12Cover and let the dough rest for a final 30 minutes.
- 13After the final rest, dust the dough with flour.
- 14Dust a wooden cutting board generously with flour.
- 15Carefully flip the dough onto the floured cutting board.
- 16Dust the top of the dough with more flour.
- 17Using a floured bench scraper or knife, cut the dough into rough rectangle shapes.
- 18Place the cut dough pieces onto a baking tray lined with parchment paper.
- 19Allow the dough to rest for 15 minutes on the baking tray.
- 20Bake in an oven preheated to 200°C (fan) until golden brown and crispy.
- 21Remove the baked ciabatta from the oven.
- 22Transfer the ciabatta to a cooling rack.
- 23Slice the ciabatta.
- 24Serve and enjoy.
Ingredients
- 325 ml lukewarm water
- 3 g fast action yeast
- 50 ml olive oil
- 425 g strong bread flour
- 10 g salt
Equipment
container with a lidspatulaegg timerbench scraperknifebaking trayovencooling rack
Tips
- Use a container with a lid to make the ciabatta dough, as it speeds up the proving process.
- Water should be warm when adding to the ingredients.
- Dip your hands in water to avoid sticking when handling the dough.
- Flour surfaces well before cutting the dough.
- Bake until golden brown and crispy.
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