Ecomely

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Ciabatta: photo of the dish
Illustrative photo: Vincent Talleu — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Ciabatta

A flat, elongated Italian bread with a very airy, open crumb and a crisp crust, originating in northern Italy. Its high hydration gives it an airy texture that's ideal for sandwiches and bruschetta.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

336 kcal per serving

Protein
11.9 g
Carbohydrates
57.3 g
of which sugars
2 g
Fat
5.4 g
Fiber
3.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast and sugar in the lukewarm water, then mix with the flour until you get a sticky dough.
  2. Add the salt and oil, then knead for 5 minutes by hand or with a mixer until the dough is smooth.
  3. Let it rest covered for 30 minutes, then do two folds by stretching the dough over itself, and repeat three times at 30-minute intervals.
  4. Then let it rise for an hour, until the dough has doubled in volume.
  5. Divide the dough in two on a floured work surface without deflating it, and shape two elongated loaves.
  6. Place them on a floured tray and let rise for 30 minutes, then bake at 230 °C for 20 to 25 minutes, until the crust is golden and sounds hollow.

Variations and tips

With herbs. Add rosemary and crushed garlic to the dough before the first kneading.

With what you can find here. A T65 or regular all-purpose flour works very well; fresh baker's yeast can be replaced with 20 g of fresh yeast.

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Original Ecomely recipe.