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Ciabatta Bread with Olive Oil
Created by: Howcan Team
Ingredients
- 4 cups of bread flour
- 2 1/4 teaspoons of active dry yeast
- 2 teaspoons of salt
- 2 cups of warm water
- 1/4 cup of extra virgin olive oil
- Cornmeal for dusting
Instructions
- In a large bowl, combine 4 cups of bread flour, 2 1/4 teaspoons of active dry yeast, and 2 teaspoons of salt.
- Add 2 cups of warm water and 1/4 cup of extra virgin olive oil to the dry ingredients. Mix until a sticky dough forms.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 2 hours, or until doubled in size.
- Preheat the oven to 425°F (220°C). Place a baking stone or inverted baking sheet in the oven to preheat.
- Divide the dough in half and transfer each half to a parchment-lined baking sheet dusted with cornmeal. Shape each half into a long loaf.
- Let the loaves rise for 30 minutes. Brush the tops with olive oil and make diagonal slashes on the surface of each loaf.
- Transfer the baking sheet to the preheated oven and bake for 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Remove the loaves from the oven and let them cool on a wire rack before slicing and serving.
Ciabatta bread with olive oil has its origins in Italy, where it was first created in 1982 by a baker in Verona. The bread's name, which means "slipper" in Italian, is a nod to its flat, elongated shape. The dough is made with high hydration, resulting in a chewy texture and large air pockets. The addition of olive oil gives the bread a rich flavor and a slightly crispy crust. This iconic Italian bread has since gained popularity worldwide and is often served as a side dish or used for sandwiches. Chefs and restaurants in Tuscany and Umbria are known for their exceptional ciabatta bread, often serving it with locally sourced olive oil for a truly authentic experience. Today, the best versions of this dish can be found in artisanal bakeries and Italian restaurants that prioritize using high-quality olive oil and traditional baking techniques. The key to achieving the perfect ciabatta bread lies in the dough's hydration level and the quality of the olive oil used. While traditional methods involve a long fermentation process, some modern variations use a poolish or biga starter to enhance the bread's flavor. Whether enjoyed on its own with a drizzle of olive oil or used as a base for bruschetta, ciabatta bread with olive oil is a timeless Italian classic that continues to delight food enthusiasts around the world.
235 min
2 loaves
180 per serving calories
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