







Chefs Table
Monthly Recipe Share
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Ciabatta Bread
Yield: 2 loaves
I
Ingredients
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1 ½ cups water
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1 tablespoon olive oil
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3 ¼ cups bread flour
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1 ½ teaspoons salt
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1 teaspoon white sugar
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1 ½ teaspoons bread machine yeast
Directions
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Place water, olive oil, bread flour, salt, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Dough cycle, about 90 minutes.
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Remove dough from the machine after the cycle is done. It will be quite sticky and wet; resist the temptation to add more flour. Place dough onto a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.
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Lightly flour two baking sheets or line them with parchment paper. Cut dough with a serrated knife into two equal pieces; form each into piece into a 3x14-inch oval. Tranfer loaves to the prepared baking sheets and dust lightly with flour. Cover and let rise in a draft-free place for approximately 45 minutes.
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Preheat the oven to 425 degrees F (220 degrees C).
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Spritz loaves with water, then place onto the middle rack of the preheated oven. Bake until golden brown, 25 to 30 minutes.

