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Ciabatta

Our recipe

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

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Servings

250 g	Strong White Bread Flour or White Spelt Flour
½ tsp	Salt
1 tsp	Quick Yeast
1 tsp	Sugar
150 ml	Water
4 tbsps	Olive Oil

In a large bowl mix together the flour, salt, quick yeast and sugar.
Add the water and roughly mix it into the flour.
Knead well until the dough feels smooth and pliable.
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).
Put the dough back into the bowl with 4 tablespoons of olive oil.
Press, fold and turn the dough until the olive oil has been incorporated.
Shape the dough into a long oval and place it on an oiled baking sheet.
Leave dough to rise for about 30 minutes in a warm place.
Bake in a preheated oven 25/30 minutes.

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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.