Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 2+ hours | Difficulty : Easy
Hello my lovelies! It’s been too long since we had some bread. I came up with this recipe when I was making dinner for friends. I wanted crispy edges. I wanted a chewy middle. And I wanted loads of flavour. I also had other things to do and needed it to be easy to throw together. So I took a ciabatta style dough and cooked it like a foccacia. Et voilà “Ciabaccia”.
There’s a bit of prep up front then you just sling it in a swiss-roll pan and leave it while you do other things. You do need a mixer for this to be easy since the dough is very wet. You can knead it by hand on the bench using a scraper to help you but that’s probably a job for more experienced bread bakers.
I’ve been making this bread through winter so rising times will vary. It can take up to 3 hours to rise in colder weather but if it’s warmer where you are it will be ready sooner. The longer rising time does make the structure more open though.
Measure the flour and salt into the bowl of a standing mixer. Mix a little sugar into the warm water and sprinkle the yeast over it. Leave for around 10 minutes until the yeast has formed a frothy layer on top.
If your swiss-roll pan tends to stick (as mine does) line the bottom with a bit of baking paper then generously oil the pan and paper.
Add the yeast mixture to the flour and mix on low speed for 6 to 7 minutes. The dough is very wet and it won’t pull away from the sides but you will see it start to stretch and trail the dough hook as it’s going around.
Using a dough scraper or a large silicone spatula tip the dough into the middle of your oiled pan.
Oil your hands and press the dough out until it evenly covers the surface all the way to the edges. Put more oil on your hands as you need to. It will try and pull back at the corners so just be gentle and don’t worry too much about it.
Cover the pan with a damp tea towel and leave in a warm spot to rise. If it’s winter it can take a good few hours to double in height so be patient and plan ahead.
When the dough has risen heat the oven to 230C (450F). Mix the ingredients for the topping except for the salt and pepper into a paste and spread over the surface of the dough. It’s easiest to do this with your hands.
Sprinkle salt and freshly ground black pepper over the top. Using the tips of your fingers make indents in the dough (in the same way you would for a focaccia) all over.
Bake for 20 to 25 minutes until dark golden brown on top. Get the bread out of the pan onto a rack fairly promptly so the bottom doesn’t steam and lose it’s crispness.
Tear or cut into chunks and serve warm with drinks or soup or dinner or cheese or well you get the idea..
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Garlic + Herb Ciab-accia
Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 2+ hours | Difficulty : Easy
Makes : A large flat loaf for sharing
Crispy on the outside, chewy on the inside and slathered in garlic and herbs – the perfect snack with a drink or addition to a meal.
Ingredients:
For the dough:
- 500 grams strong bread flour
- 15 grams fine salt
- 400 grams warm water
- pinch sugar
- 1 + 1/2 teaspoons active dried yeast
- approx. a tablespoon of olive oil
To top:
- 2 tablespoons olive oil
- crushed garlic to taste but at least 2 small or one large clove
- 2 tablespoons of chopped fresh herbs that will stand up to baking like rosemary, thyme, sage and tarragon
- Flaky salt and black pepper
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Standing mixer
- swiss-roll or other rimmed baking pan (about 1/4 sheet size)
- baking paper if that pan has a tendency to stick
Directions:
Measure the flour and salt into the bowl of a standing mixer. Mix a little sugar into the warm water and sprinkle the yeast over it. Leave for around 10 minutes until the yeast has formed a frothy layer on top.
If your swiss-roll pan tends to stick (as mine does) line the bottom with a bit of baking paper then generously oil the pan and paper.
Add the yeast mixture to the flour and mix on low speed for 6 to 7 minutes. The dough is very wet and it won’t pull away from the sides but you will see it start to stretch and trail the dough hook as it’s going around.
Using a dough scraper or a large silicone spatula tip the dough into the middle of your oiled pan.
Oil your hands and press the dough out until it evenly covers the surface all the way to the edges. Put more oil on your hands as you need to.
Cover the pan with a damp tea towel and leave in a warm spot to rise. If it’s winter it can take a good few hours to double in height so be patient and plan ahead.
When the dough has risen heat the oven to 230C (450F). Mix the ingredients for the topping except for the salt and pepper into a paste and spread over the surface of the dough. It’s easiest to do this with your hands.
Sprinkle salt and freshly ground black pepper over the top. Using the tips of your fingers make indents in the dough (in the same way you would for a focaccia) all over.
Bake for 20 to 25 minutes until dark golden brown on top. Get the bread out of the pan onto a rack fairly promptly so the bottom doesn’t steam and lose it’s crispness.
Tear or cut into chunks and serve warm with drinks or soup or dinner or cheese or well you get the idea..
Cook’s Notes:
- You can vary the toppings to suit your tastes. I have made this with a combination of shredded cheeses piled on top with a sprinkle of chilli flakes and it was epic.
- As the bread gets a little stale, split pieces crosswise and toast before making sandwiches to get a second delicious life out of the leftovers.
– This bread is best the day it is made when the edges are at their crispest but it will keep well at room temperature for a couple of days. If it’s getting stale try grilling or toasting slices –
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