Ingredients:
• 500g wheat flour (type 65 or 55) • 10g salt • 10g sugar • 2 tsp active dry yeast (or 20g fresh yeast) • 300ml lukewarm water • 3 tbsp olive oil • 1 tsp white vinegar (optional, to improve texture)
Instructions:
1. Preparing the yeast: In a small bowl, combine the lukewarm water (not too hot, around 40°C/104°F) with the yeast and sugar. Let it sit for 5 to 10 minutes until the mixture becomes frothy. 2. Preparing the dough: In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, olive oil, and vinegar (if using). 3. Kneading the dough: Mix all the ingredients together with a wooden spoon or by hand until you have a sticky dough. If the dough is too dry, add a little water, but it’s normal for it to be slightly moist and sticky. Knead for about 8 to 10 minutes. You can also use a stand mixer with the dough hook. 4. First rise: Cover the dough with plastic wrap or a clean cloth and let it rise in a warm place for 1 to 2 hours, or until it has doubled in volume.
5. Shaping the bread: Once the dough has risen well, turn it out onto a lightly floured work surface. Divide the dough into 2 or 3 equal portions. Shape them into rectangles or oblong loaves, being careful not to overwork the dough to maintain its airy texture. Place them on a baking sheet lined with parchment paper. 6. Second rise: Cover the shaped loaves with a clean tea towel and let them rise for about 30 to 45 minutes. 7. Baking: Preheat your oven to 220°C (425°F) (convection setting). Before baking, make a few shallow slashes on the tops of the loaves with a sharp knife. Bake for 20 to 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. 8. Cooling: Let the loaves cool on a wire rack before slicing and enjoying.
Tips: • Ciabatta dough is quite moist and sticky, that’s normal! This helps create an airy texture inside the bread. • You can add herbs or olives to the dough to vary the flavors.