• Flour
  • Milk
  • Olive Oil

Ciabatta Bread

  • Cooking Time:

  • Prep Time:

  • About:

  • 12 Rolls:

  • For Sponge
  • .25 tsp Yeast (active dry)
  • 2 tbsp Water
  • 75 ml Water
  • 125 g Flour
  • 2 tbsp Semolina (or corn flour)
  • For Bread
  • 2 tsp Yeast (active dry)
  • 2 tbsp Milk
  • 175 ml Water
  • 1 tbsp Olive Oil
  • 250 g Flour
  • 1.5 tsp Salt
  1. Directions:

  2. To make sponge:
  3. Dissolve yeast in 2 tablespoons (2 EL) warm water and let stand about 5 minutes. Next add remaining water and flour. Cover bowl. Let stand at room temperature for at least 12 hours, or up to 1 day.
  4. To make bread:
  5. Soften bread dough yeast in milk, water, and oil. Let stand 5 minutes. Add sponge and remaining ingredients, the salt, and flour. Dough will seem too sticky, but this is normal. Add a small amount of flour by the spoonful if dough is so sticky it is impossible to even form everything into a ball. The dough should be soft but not maintain shape easily.
  6. Leave dough into an oiled bowl, covered. Let dough rise at room temperature (about 1 hour).
  7. Preheat oven to 220C (425F). Place dough on floured surface, and roll out into a rectangle shape. Cut into 15 pieces. Place on semolina (or corn flour) covered parchment paper sheet.
  8. Put into oven immediately after cutting and bake for about 20 minutes, or until golden brown.