Ciabatta - Italian Slipper Bread
Ciabatta is a relatively modern Italian bread that was developed in the 1980s in Northern Italy as an alternative to the French baguette. The name ciabatta means 'slipper', referring to the characteristic flat shape of the loaves. This bread is a perfect choice for sandwiches, or simply dipped in olive oil and balsamic vinegar. The secret to its preparation is the long fermentation time, which ensures a light, airy interior and a crispy crust.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour and salt. In a separate bowl, dissolve the yeast in lukewarm water and let it stand for 10 minutes, until foamy.
2
Pour the yeast mixture into the flour mixture, then add the olive oil. Stir with a wooden spoon until a sticky dough forms.
3
Cover the bowl and let it rise at room temperature for 2 hours, or until doubled in size.
4
On a lightly floured surface, gently shape the dough into a rectangle, being careful not to deflate it too much.
5
Cut the dough into two equal pieces and place them on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise for another 30 minutes.
6
Preheat the oven to 430°F (220°C). Place a bowl of water on the bottom rack of the oven to create steam, which will help the ciabatta develop a crispy crust.
7
Bake for 20-25 minutes, or until the loaves are golden brown. Remove from the oven and let cool on a wire rack.
