Ciabatta Bread by U. Larosa

SHOT 1: 300g of white flour, 150g of whole wheat flour, 15g of yeast, extra-virgin olive oil and salt. Just mix the dough and add some water as you go along, the dough should be dry and the salt can be added at the very end just before the proofing process.

SHOT 2: Put the dough to rest for 4 hrs.

SHOT 3: Get the dough on a flat board, use olive oil (see my hands are pretty wet form the oil) then roll the dough as shown in the shot, you need to roll the single ciabatta couple of time. The secret for making soft bread is to fold the little rolls again and again!

The last time you fold the roll you can add olives and parmesan cheese, same as in my shot.

SHOT 4: Put the rolls on a tray and let them rest for 1 hour. Then cook the ciabatta bread for 45 minutes at 200C or 420F.

SHOT 5: Your Ciabatta Bread is now ready and when you cut in the middle it should be soft…eat with your main or serve it still hot with some deli meat.