Delicious Ciabatta Bread
Ciabatta originally comes from northern Italy, but it is probably the most popular bread in the entire Scandinavian region. Both the crust and the core are soft, and become wonderfully crispy when we heat them up. Thin crust and juicy, punctured core go well with olive oil and tomatoes. Ciabatta usually lasts only a day, but it certainly is not a problem – it is so delicious that it will disappear sooner than that. It can be easily made in a bread maker,as well.
Ingredients
Yeast is dissolved in water. Pour the flour into a larger bowl, add salt and olive oil and pour the mixture of yeast in, as well. If we choose the olives, remove the seeds, chop them and add to flour. We knead the dough until it is consistent and let it rise for three hours. Risen dough is kneaded again and shaped into a loaf. It needs to rise for another 45 minutes. Warm the oven at 225 ° C. Sprinkle the loaf with flour, place on a baking tray and bake 20 to 25 minutes on the bottom shelf of the oven.
Ingredients
- 375 g flour
- 100 g whole-wheat flour
- 100 g of special-purpose flour
- 25 g fresh yeast
- 500 ml of hot water
- 1 teaspoon salt
- 3 tablespoons olive oil
- Black olives (optional, if you have them)
Yeast is dissolved in water. Pour the flour into a larger bowl, add salt and olive oil and pour the mixture of yeast in, as well. If we choose the olives, remove the seeds, chop them and add to flour. We knead the dough until it is consistent and let it rise for three hours. Risen dough is kneaded again and shaped into a loaf. It needs to rise for another 45 minutes. Warm the oven at 225 ° C. Sprinkle the loaf with flour, place on a baking tray and bake 20 to 25 minutes on the bottom shelf of the oven.
