- Prep
- 3 min
- Cook
- 30 min
- Total time
- 33 min
- Yield
- 2 large loaves
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Homemade ciabatta with authentic flavor, perfect for casual and special meals.”
What you need to know
Uses wheat flour to achieve the typical ciabatta flavor
Ingredients
Main
- tablespoons oat flour
- g wheat flour
- g dry yeast powder
- ml warm water
- teaspoon salt
Instructions
Principal
- After the first fermentation, turn the dough onto a floured surface. Divide into two parts and shape into a rectangular format. Let it rest for another 30 minutes, preheat the oven to 220°C and bake for 25-30 minutes until golden.
Chef's tips
Let the dough rest for better flavor development
Variations
Add fresh oregano for an herby touch
Substitutions
Whole-wheat flour for wheat flour for nutritional variation
How to store
Store in sealed plastic bags in the freezer for up to 1 month. To thaw, leave at room temperature for 2 hours.
Can it be frozen?
Can be frozen. Place the bread in plastic bags and put them in the freezer. Defrost at room temperature for 2 hours.
What to serve with
Serves well with olive oil, fresh herbs, and ricotta cheese.
Frequently asked questions
Can I use all-purpose flour without leavening agent?
No, all-purpose flour will not be suitable for this recipe.
How long should I let the dough rest?
Let the dough rest for 30 minutes before cooking.
How do I store ciabatta after it's cooked?
Store in plastic bags in the freezer for up to 1 month.
Can it be made without yeast?
No, the yeast is essential for the flavor and texture of the ciabatta.
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