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Ciabatta

Doves Farm recipe

Our recipe

The distinctive taste and smell of virgin olive oil is the essential characteristic of an aromatic ciabatta loaf.

Customer rating: CakeCakeCakeCakeCake 4 customer reviews

Servings

Unit of measurement

Ingredients

250 gStrong White Bread Flour or White Spelt Flour
½ tspSalt
1 tspQuick Yeast
1 tspSugar
150 mlWater
4 tbspsOlive Oil

Method

  1. In a large bowl mix together the flour, salt, quick yeast and sugar.
  2. Add the water and roughly mix it into the flour.
  3. Knead well until the dough feels smooth and pliable.
  4. Leave the dough covered with a tea towel, in a draught free place, for it to double in size. (This should take about an hour).
  5. Put the dough back into the bowl with 4 tablespoons of olive oil.
  6. Press, fold and turn the dough until the olive oil has been incorporated.
  7. Shape the dough into a long oval and place it on an oiled baking sheet.
  8. Leave dough to rise for about 30 minutes in a warm place.
  9. Bake in a preheated oven 25/30 minutes.
     

 Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
25/30mins at 200°C/Fan180°C/400°F/Gas 6

Dietary status:
Without Dairy , Without Egg, Without Nuts, Without Soya, Vegan.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

4 Reviews
5 stars: 4
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake

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By Mrs Sharon Kelly

11 Mar 2013 | 16:44 GMT

Rating: CakeCakeCakeCakeCake

I absolutely love this recipe! I am a complete disaster when it comes to baking, but after successfully baking two seperate loaves of bread this past week, I got brave enough to attempt doubling the recipe and splitting it into several small loaves. My family will be very happy tonight at dinner; especially my hubby who will not have to stop on his way home to buy a baguette to go with dinner. :) Thanks a Million!

By Miss Shirley Ng

16 Dec 2012 | 05:12 GMT

Rating: CakeCakeCakeCakeCake

Tried this yesterday and loved it! The smell of olive oil was heavenly and it tasted even better when I dipped the bread in more olive oil and balsamic vinegar. I used the "stretch and fold inside a bowl" method so there was minimal kneading and no extra flour needed at all. Will definitely try this again, maybe adding some herbs... Thanks for this great recipe!

By Ms Alison Fessi

14 Sep 2012 | 20:46 BST

Rating: CakeCakeCakeCakeCake

I am able to tolerate spelt flour, so use it all the time to make bread, pastry & puddings. Tried this receipe, loved it. So amazingly did my very finickity husband! Have tried less water which works & means that you don't have use loads of extra flour for kneading

By Mrs Yvonne Davies

23 Jan 2012 | 18:43 GMT

Rating: CakeCakeCakeCakeCake

I bake this bread on a regular basis as my family think it is delicious. I would definitely recommend this recipe.