Ciabatta - Italian bread that has an irregular rectangular shape. It is made from simple ingredients. It goes well with many dishes, but the main secret of its popularity lies in the airy porous crumb hiding under a delicious crispy crust. In today's article, the most interesting ciabatta recipes will be considered.
With rosemary
According to the technology described below, it turns out very tasty Italian bread. Ciabatta with rosemary has a pronounced aroma and will be an excellent base for sandwiches.
To bake it you will need:
- 2 tsp granular yeast;
- 1.5 cups of settled drinking water;
- 2.5 cups of wheat flour;
- 2 tbsp. l olive oil;
- 1 tsp kitchen salt;
- 3 sprigs of rosemary;
- 100 g olives (green and pitted).
Yeast is bred in heated water. All bulk ingredients, including sifted flour, are poured into the resulting solution. Chopped rosemary and finely chopped olives are added there. Everything is intensively kneaded, rolled into a ball and sent to an oiled container. Two hours later, the risen dough is crushed, divided into two equal parts and framed in the form of oblong loaves. Each of them is laid out on a baking sheet, covered with a towel and left for proofing. As soon as the products increase in volume, they are sprayed with water, placed in a heated oven and baked at 230 ° C for about half an hour.
With onions and tomatoes
Those who are not afraid of culinary experiments should pay attention to this original recipe for Italian bread. Ciabatta, complemented by tomatoes and onions, is incredibly aromatic and delicious. To cook it at home you will need:
- 160 ml of water;
- 300 g high-grade flour;
- 12 g of fresh yeast.
All these components are needed to get the starter culture. To knead the dough you have to additionally prepare:
- 500 g flour;
- 360 ml of water;
- 1 tsp yeast
- 2 tsp kitchen salt;
- 3 tbsp. l olive oil.
And to give Italian bread a special taste and aroma, be sure to prepare in advance:
- 1 clove of garlic;
- 1 tbsp. l olive oil;
- 2 tbsp. l fragrant dry herbs;
- ½ tomatoes and onions.
You need to start preparing the yeast a day before the expected baking of ciabatta. To do this, in a deep container combine flour, yeast and heated water. All this is left warm and after twenty-four hours go to the next stage. The resulting yeast is poured into a bowl in which there is already yeast dissolved in heated water. Olive oil, salt and flour are added there. All are intensively kneaded, rolled into a ball, covered with a towel and briefly kept warm. After a couple of hours, two ciabattas are formed from the risen dough and transferred to a baking sheet. Each of them is sprinkled with herbs and crushed garlic, and then covered with tomatoes and onions. Bake products at 200 ° C for about twenty minutes.
With milk
Admirers of Mediterranean cuisine can be advised to replenish their culinary treasury with another interesting recipe for ciabatta. A photo of Italian bread, the taste of which is as close as possible to the original, will be posted a little lower, but for now we will find out what components are needed for its baking. In this case, you will need:
- 4 g pressed yeast;
- 140 ml of water;
- 85 g rye and white flour.
All this will be required to obtain a liquid dark mass that smells of malt and serves as the basis for the preparation of future dough. To complete the kneading process, you will have to additionally take:
- 400 g high-grade flour;
- 14 g of salt;
- 25 g of fresh yeast;
- 10 g of sugar;
- 30 ml of vegetable oil;
- 70 ml of milk;
- 210 ml of water.
First you need to do the so-called foundation. To prepare it, warm water is combined with yeast and two types of flour, and then mixed and removed to the side. After ninety minutes, all this is cleaned in the refrigerator and waiting a little less than a day. Twenty hours later, the remaining components are alternately introduced into the resulting mass. All is well mixed, briefly kept warm and divided into four equal parts. Each of them is made out in the form of ciabatta and transferred to a baking sheet. After a short proofing, Italian bread is baked at 200 ° C for a little less than half an hour.
On water (without dough)
The eternally rushing housewives will probably come in handy for a relatively quick way to cook Italian bread. Ciabatta, the dough for which is kneaded without sourdough, is no worse than the one made by the sponge method. To bake it you will need:
- 330 ml of water;
- 430 g of baking flour (+ a little more for adding);
- 1 sachet of granulated yeast;
- 1 tbsp. l olive oil;
- 1 tsp kitchen salt.
Yeast is dissolved in pure water, and then supplemented with olive oil. All this is salted and thoroughly mixed with pre-sifted flour. The resulting liquid mass is covered with food-grade polyethylene, wrapped in a towel and left in this condition for six hours. At the end of the specified time, all this is kneaded on a dusted working surface, trying not to add extra flour. So that the dough does not stick to your hands, they can be greased with vegetable oil. Ciabatta is formed from the resulting mass and baked at standard temperature for no more than half an hour.
On the water (without punch)
This is one of the simplest and most popular recipes for making ciabatta. Italian bread baked in this way has a very porous airy crumb, covered with a ruddy, pleasantly crispy crust. To treat them to your relatives and friends, you will need:
- 500 g of white wheat flour;
- 360 ml of cold water (can be unboiled);
- 1 tsp kitchen salt;
- 1 tbsp. l extra virgin olive oil;
- ½ tsp. sugar and dry yeast.
To work with products, it is advisable to choose a bulk vessel. Cold water is poured into it and yeast is poured out. After a couple of minutes, the resulting solution was supplemented with salt, sugar, vegetable oil and flour. Everything is gently stirred with an ordinary spoon, covered with cling film and left at room temperature. Not earlier than ten hours later, the rising bubbly and sticky dough is placed on a dusted work surface, divided into three parts and made out in the form of ciabatta. Italian bread is transferred to a baking sheet lined with parchment and left to proof. The first fifteen minutes it is baked at 250 ° C. Then the temperature is reduced to 200 ° C and wait another quarter of an hour. In order for the billets to bake evenly, it is recommended to periodically spray them with water, taking care that the liquid does not get on the glass door of the oven.
With cornmeal
According to the recipe discussed below, tender Mediterranean pastries with a slightly yellowish porous crumb are obtained. Before you bake Italian ciabatta bread, be sure to see if you have everything you need on hand. In this case, you will need:
- 200 g of white wheat flour;
- 60 g of mixture for ciabatta;
- 50 g of cornmeal;
- 190 ml of water;
- ¾ tsp dry rosemary;
- 1 tsp. granular yeast and sea salt.
First you need to do flour. It is repeatedly sifted, poured into bulk dishes and supplemented with yeast, salt, rosemary and a mixture for ciabatta. All this is filled with water and processed manually until a homogeneous, non-sticky dough is obtained. The resulting mass is covered with a towel and left warm. After two hours, it is divided in half, wrapped with cling film and kept at room temperature for another forty minutes. At the end of the designated time, the blanks are given the desired shape and transferred to a baking sheet. Italian ciabatta bread is baked in the oven, warmed to the maximum. After ten minutes, the temperature is reduced to 220 ° C and wait another quarter of an hour. The readiness of the products is checked by tapping on their surface. If they make an empty sound, then everything is in order, they can be cooled on the grill.
With onion
Connoisseurs of savory pastries will be interested in how to cook Italian ciabatta bread with various additives. To make a variation with a bow, you will need:
- 1650 g of wheat flour;
- 15 g of granular yeast;
- 300 ml of water;
- 90 ml of olive oil (30 ml in the dough, the rest for passivation);
- 2 onions;
- 1.5 tbsp. l sugar and salt.
First, in a deep container, one third of the available yeast, 100 g of flour and 100 ml of slightly warm water are combined. All this is sweetened with 0.5 tbsp. l sugar and briefly left in a secluded area, away from drafts. About thirty minutes later, all remaining components, including chopped sauteed onions, are added to the foaming mass. All mix well and clean in heat. At the next stage, the enlarged dough is divided in half, made out in the form of bread and baked until tender, periodically sprinkling with water.
With seeds
This option is likely to be useful to the owners of the bread maker. Italian ciabatta bread, cooked using this kitchen technique, is no worse than what was baked in a conventional oven.
To independently make it for yourself and your family, you will need:
- 200 g whole grain flour;
- 7 g of dry yeast;
- 150 g of wheat flour;
- 220 ml of water;
- 1 tbsp. l olive oil;
- 1 tbsp. l sesame seeds and flax seeds;
- salt and sugar (to taste).
Bulk ingredients are loaded into the tank of the device, and then they are supplemented with water and olive oil. All this is covered and left in the “Dough” mode. After its completion, they wait another two hours, and then activate the Baking program and set a timer for sixty minutes.
With suluguni
This porous and delicate ciabatta with a light cheese flavor will be an excellent addition to a plate of hot chicken soup. To bake it you will need:
- 270 g of wheat flour;
- 50 g of suluguni;
- 7 g of fine salt;
- 200 ml of water;
- 1 sachet of high-speed yeast;
- thyme (to taste).
Yeast is bred in warm water and left for several minutes. The resulting solution is supplemented with salt, sifted flour, thyme and grated suluguni. All knead well and leave to come. After three hours, the dough that has increased in volume is divided into three parts, made out in the form of rectangular loaves and baked at 220 0 C for about twenty-five minutes.
With semolina
This beautiful Italian Ciabatta bread, a step-by-step recipe for which will be discussed below, is not ashamed to serve it on the festive table. To bake it you will need:
- 100 g of dry semolina;
- 200 g of wheat white flour;
- 230 ml of sparkling water;
- 2 cloves of garlic;
- 1 tomato;
- 1 tbsp. l olive oil (+ a little more for lubrication);
- 1 tsp. granular yeast, sugar and salt;
- parsley and italian herbs.
Action algorithm
Step number 1. In bulk containers combine all bulk ingredients and fill them with sparkling water.
Step number 2. The resulting mass is supplemented with lean oil, mixed thoroughly and left warm.
Step number 3. The rising dough is made out in the form of bread, sprinkled with Italian herbs, chopped garlic and chopped herbs.
Step number 4. The future ciabatta is decorated with tomato slices and baked at 200 ° C for about twenty minutes.