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Ciabatta (Italian Bread)

5 from 1 vote
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Course Bread
Cuisine Italian

Ingredients
  

  • 500 g strong flour = 4 cups bread flour
  • 10 g yeast = 3.2 teaspoons yeast
  • 10 g salt = 2 teaspoons salt
  • 400 mL water = 1.7 cups warm water (I used 1 ¾ cups)
  • 40 mL olive oil = 2.7 tablespoons olive oil

Instructions
 

  • Add flour, yeast and salt to the bowl of a stand mixer. Slowly add water and oil until a dough forms on the dough hook.
  • Continue to knead the dough with the mixer for 5-7 more minutes. Dough will be wet and sticky.
  • Remove dough from the mixing bowl and form it into a rough ball. Clean out the bowl and coat the inside with olive oil. Put the dough back into the bowl to rise, flipping it around a few times to coat it in olive oil. Cover the bowl with a lightweight cotton dishtowel.
  • Let it rise for 1-2 hours, or until doubled in size, which will just about fill the mixing bowl.
  • Cut the dough into 4 loaves, handling it as little as possible to keep the air in it. Place on parchment lined baking sheets, cover with plastic wrap or a lightweight dishtowel, and let rise again for about 1-2 hours more.
  • Bake at 425 degrees for 25-28 minutes.