Homemade Italian Ciabatta

Updated at: Sun, 17 Sep 2023 14:49:51 GMT

Step 1

In a small bowl add ¼ cup of water, honey and yeast, let sit 5 minutes then stir.

Step 2

In a large bowl add the flour , make a well in the centre and add the yeast mixture and 1/2 cup of water (if too dry then add the extra 1/4 cup 1 tablespoon at a time until you reach a wettish dough). Mix together with a wood spoon, when almost mixed add the salt and combine. The dough will be loose and sticky. Sprinkle the top with 1 1/2 tablespoons of flour.

Step 3

Cover the bowl with a large tea towel, place in a warm, draft free area and let rise for 1 1/2 hours.

Step 4

Pre-heat oven to 425F (220C), line a baking sheet with parchment paper and sprinkle with 1 1/2 tablespoons of flour.

Step 5

Carefully move the dough from the bowl to the prepared baking sheet, making sure that the floured top of the dough remains on the top. With a spatula form the dough into an oblong loaf.

Step 6

Place the baking sheet on the middle rack, bake for approximately 20 – 25 minutes. Move immediately to a wire rack to cool completely before slicing and serving. Enjoy!

Step 7

While the oven is pre-heating place an empty cake pan at the bottom of the oven, add 4-5 ice cubes or a cup of very hot water before adding the bread dough on the baking sheet to the middle shelf.

Step 8

The dough should be wettish, so if it is too dry with 3/4 cup water then add another 1/4 cup (1 tablespoon at a time).

Step 9

Keep the baked cooled bread, closed in an airtight bag, for 2-3 days. You can freeze it in freezer safe bags, defrost the bread in the refrigerator as needed, passing them in the oven for a few minutes to revive them. It will keep up to 2-3 months in the freezer.

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