Light and airy ciabatta bread. A rustic Italian bread that’s great for sandwiches, appetizers or sides. Nut free Vegan recipe. Jump to Recipe
Ahh, the rustic italian slightly sour Ciabatta! Look at those big air bubbles!
Adapted from the allrecipes ciabatta
Pictured: My breakfast sandwich. Scrambled egg with grilled veggies in grilled Ciabatta!
Light and airy ciabatta bread. Use for sandwiches or appetizers
Servings: 8 servings
- 1/4 teaspoon (0.25 teaspoon) active yeast
- 1/3 cup (85 ml) warm water
- 1 cup (125 g) bread flour
- 1 teaspoon yeast
- 1/3 cup (80 ml) warm milk (nut or plant based)
- 1/2 cup (125 g) water
- 2 cups (250 g) bread flour
- 1 teaspoon salt
- 2 teaspoons olive oil
- oil for greasing
- For the sponge, heat the water to a warm 110 degrees.
- Add yeast to it and let stand for 10 minutes or until frothy.
- Add bread flour and make a soft sticky dough. Keep this dough covered at room temperature for 12-15 hours.
- For the bread, Warm the milk and add yeast to it.
- Let stand for 10 minutes or until frothy.
- Add the sponge, bread flour, salt and water and use a hand mixer to mix everything.
- Let this dough rise in a warm oven for about an hour. (keep a damp towel over the dough)
- Dough will be sticky and full of air bubbles. Turn dough out onto a well-floured work surface and cut in half.
- Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour.
- Cover loaves with a damp kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
- Bake at 350 degrees F for about 30 minutes or until golden.
- In the first 10 minutes, spray water over the bread every 3 minutes, for a softer crust.
- Cool on rack
- Enjoy with soups and sandwiches!
Total time does not include 3-4 hours proving time Nutritional value is based on 1 serving
Amount Per Serving
Calories 187 Calories from Fat 18
% Daily Value*
Vitamin A 20IU0%
* Percent Daily Values are based on a 2000 calorie diet.