Italian ciabatta bread: a simple recipe with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Ciabatta is an Italian bread that has an irregular rectangular shape. It is made from simple ingredients. It goes well with many dishes, but the main secret of its popularity lies in the airy porous crumb hiding under a delicious crispy crust. In today's material, the most interesting ciabatta recipes will be considered.

With rosemary

According to the technology described below, very tasty Italian bread is obtained. Rosemary ciabatta has a strong flavor and makes a great base for sandwiches.

To bake it you will need:

• 2 tsp granulated yeast;
• 1, 5 cups of settled drinking water;
• 2, 5 cups wheat flour;
• 2 tbsp. l. olive oil;
• 1 tsp kitchen s alt;
• 3 sprigs of rosemary;
• 100g olives (green and pitted).

Yeast is bred in heated water. into the resulting solution.pour out all bulk ingredients, including sifted flour. Chopped rosemary and finely chopped olives are also added there. Everything is intensively kneaded, rolled into a ball and sent to an oiled container. After two hours, the risen dough is punched down, divided into two equal parts and made out in the form of oblong loaves. Each of them is laid out on a baking sheet, covered with a towel and left to proof. As soon as the products increase in volume, they are sprinkled with water, placed in a preheated oven and baked at 230 ° C for about half an hour.

With onions and tomatoes

Those who are not afraid of culinary experiments should pay attention to this original Italian bread recipe. Ciabatta, supplemented with tomatoes and onions, is incredibly fragrant and tasty. To cook it at home you will need:

• 160ml water;
• 300g fine flour;
• 12g fresh yeast.

All these components are needed to get the starter. To knead the dough you will have to additionally prepare:

• 500 g flour;
• 360 ml water;
• 1 tsp yeast;
• 2 tsp kitchen s alt;
• 3 tbsp. l. olive oil.

And to give Italian bread a special taste and aroma, be sure to prepare in advance:

• 1 clove of garlic;
• 1 tbsp l. olive oil;
• 2 tbsp. l. fragrant dry herbs;
• ½ each tomato and onion.

You need to start preparing the sourdough a day before the intended bakingciabatta. To do this, combine flour, yeast and heated water in a deep container. All this is left warm and after twenty-four hours they move on to the next stage. The resulting sourdough is poured into a bowl in which there is already yeast dissolved in heated water. Olive oil, s alt and flour are also added there. Everything is intensively kneaded, rolled into a ball, covered with a towel and kept warm for a short time. After a couple of hours, two ciabattas are formed from the risen dough and transferred to a baking sheet. Each of them is sprinkled with herbs and crushed garlic, and then topped with tomatoes and onions. Bake products at 200 ° C for about twenty minutes.

With milk

Connoisseurs of Mediterranean cuisine can be advised to replenish their culinary piggy bank with another interesting ciabatta recipe. A photo of Italian bread, the taste of which is as close as possible to the original, will be placed a little lower, but for now let's find out what components are needed to bake it. In this case, you will need:

• 4g pressed yeast;
• 140ml water;
• 85g each of rye and white flour.

All this will be required to obtain a liquid dark mass that smells like m alt and serves as the basis for preparing future dough. To complete the kneading process, you will have to additionally take:

• 400g fine flour;
• 14g s alt;
• 25g fresh yeast;
• 10g sugar;
• 30 ml vegetable oil;
• 70ml milk;
• 210 ml of water.

First you needengage in the so-called foundation. To prepare it, warm water is combined with yeast and two types of flour, and then mixed and put aside. After ninety minutes, they put it all in the refrigerator and wait a little less than a day. After twenty hours, the remaining components are alternately introduced into the resulting mass. Everything is thoroughly mixed, kept warm for a short time and divided into four equal parts. Each of them is made out in the form of ciabatta and transferred to a baking sheet. After a short proofing period, Italian bread is baked at 200°C for just under half an hour.

On the water (no dough)

Hurrying housewives will definitely need a relatively quick way to make Italian bread. Ciabatta, the dough for which is kneaded without sourdough, turns out no worse than the one made by the sponge method. To bake it you will need:

• 330ml water;
• 430 g baking flour (+ more for dusting);
• 1 bag of granular yeast;
• 1 tbsp l. olive oil;
• 1 tsp kitchen s alt.

Yeast is dissolved in clean water and then supplemented with olive oil. All this is s alted and thoroughly kneaded with pre-sifted flour. The resulting liquidish mass is covered with food polyethylene, wrapped in a towel and left in this state for six hours. At the end of the specified time, all this is kneaded on a dusted work surface, trying not to add excess flour. So that the dough does not stick to your hands, you can grease them with vegetable oil. Fromthe resulting mass is formed into ciabatta and baked at a standard temperature for no more than half an hour.

On the water (no warm-up)

This is one of the easiest and most popular ciabatta recipes. Italian bread baked in this way has a very porous airy crumb, covered with a ruddy, pleasantly crispy crust. To treat them to your family and friends, you will need:

• 500g white wheat flour;
• 360 ml cold water (can be boiled);
• 1 tsp kitchen s alt;
• 1 tbsp l. extra virgin olive oil;
• ½ tsp each sugar and dry yeast.

To work with products, it is desirable to choose a volumetric dish. Cold water is poured into it and yeast is poured. After a couple of minutes, the resulting solution is supplemented with s alt, sugar, vegetable oil and flour. Everything is gently stirred with an ordinary spoon, covered with cling film and left at room temperature. Not earlier than ten hours later, the risen bubbly and sticky dough is placed on a dusted work surface, divided into three parts and decorated in the form of ciabatta. Italian bread is transferred to a baking sheet lined with parchment and left to proof. The first fifteen minutes it is baked at 250 ° C. Then the temperature is reduced to 200 ° C and wait another quarter of an hour. In order for the blanks to bake evenly, it is recommended to sprinkle them periodically with water, trying not to let the liquid get on the glass door of the oven.

With cornmeal

The recipe below produces a tender Mediterranean pastry with a slightly yellowish porous crumb. Before you bake Italian ciabatta bread, make sure you have everything you need on hand. In this case, you will need:

• 200g white wheat flour;
• 60g ciabatta mix;
• 50g cornmeal;
• 190ml water;
• ¾ tsp dry rosemary;
• 1 tsp each granulated yeast and sea s alt.

First you need to do flour. It is repeatedly sieved, poured into bulky dishes and supplemented with yeast, s alt, rosemary and ciabatta mixture. All this is poured with water and processed by hand until a homogeneous, non-sticky dough is obtained. The resulting mass is covered with a towel and left warm. After two hours, it is divided in half, wrapped in cling film and kept at room temperature for another forty minutes. At the end of the indicated time, the blanks are given the desired shape and transferred to a baking sheet. Italian ciabatta bread is baked in an oven heated to the maximum. Ten minutes later, the temperature is reduced to 220 ° C and they wait another quarter of an hour. The readiness of products is checked by tapping on their surface. If they make an empty sound, then everything is in order, they can be cooled on a wire rack.

With bow

Connoisseurs of savory pastries will be interested in how to cook Italian ciabatta bread with different additives. To make the bow variation, you will need:

• 1650g wheat flour;
• 15g granulated yeast;
• 300ml water;
• 90 ml olive oil (30 ml for dough, rest for sauteing);
• 2 bulbs;
• 1, 5 tbsp. l. sugar and s alt.

First, in a deep container, combine a third of the available yeast, 100 g of flour and 100 ml of lukewarm water. All this is sweetened with 0.5 tbsp. l. sugar and briefly left in a secluded corner, away from drafts. After about thirty minutes, all the remaining components are added to the foamy mass, including chopped browned onions. Everything is well mixed and cleaned in heat. At the next stage, the dough that has increased in size is divided in half, shaped in the form of bread and baked until tender, periodically sprinkling with water.

With seeds

This option will certainly come in handy for owners of a bread machine. Italian ciabatta bread made using this kitchen technique is just as good as the one baked in a conventional oven.

To make it yourself for yourself and your family, you will need:

• 200 g wholemeal flour;
• 7g dry yeast;
• 150g wheat flour;
• 220 ml water;
• 1 tbsp l. olive oil;
• 1 tbsp. l. sesame and flax seeds;
• s alt and sugar (to taste).

Bulk ingredients are loaded into the device tank, and then they are supplemented with water and olive oil. All this is covered with a lid and left in the “Dough” mode. After its completion, they wait another two hours, and then activate the “Baking” program andset a timer for sixty minutes.

From Suluguni

This spongy and tender ciabatta with a light cheesy flavor is the perfect accompaniment to a bowl of hot chicken soup. To bake it you will need:

• 270g wheat flour;
• 50 g suluguni;
• 7g fine s alt;
• 200ml water;
• 1 packet instant yeast;
• thyme (to taste).

Yeast is diluted in warm water and left for a few minutes. The resulting solution is supplemented with s alt, sifted flour, thyme and grated suluguni. Everything is well kneaded and left to approach. Three hours later, the increased dough is divided into three parts, arranged in the form of rectangular loaves and baked at 220 0C for about twenty-five minutes.

With semolina

This beautiful Italian ciabatta bread, a step-by-step recipe for which will be discussed below, is not ashamed to serve on the festive table. To bake it you will need:

• 100g dry semolina;
• 200g white wheat flour;
• 230ml sparkling water;
• 2 garlic cloves;
• 1 tomato;
• 1 tbsp l. olive oil (+ more for greasing);
• 1 tsp each granulated yeast, sugar and s alt;
• parsley and Italian herbs.

Action algorithm

Step 1. In a bulk bowl, combine all the bulk ingredients and fill them with sparkling water.

Step 2. receivedthe mass is supplemented with vegetable oil, mixed thoroughly and left warm.

Step 3. The risen dough is made in the form of bread, sprinkled with Italian herbs, chopped garlic and chopped herbs.

Step 4. Future ciabatta is decorated with tomato slices and baked at 200 °C for about twenty minutes.