Cheese Ciabatta
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Making cheese ciabatta at home is easier than you might think, and honestly, it's one of my favorite quick breads to bake. With just 20 minutes of prep and 25 minutes in the oven, you'll have a stunning, restaurant quality loaf that's perfect for dinner or entertaining. The combination of mozzarella and aged cheddar creates this incredible melty richness, while the rosemary and garlic add such wonderful flavor. Plus, whole grain elements make this bread a bit more satisfying than standard white loaves. Best of all, the ingredients are budget friendly and probably already in your kitchen.
Ella x
Ingredients
- 400 gstrong bread flour
- 280 mlwarm water
- 7 ginstant yeast
- 8 gsalt
- 30 mlolive oil
- 200 gmozzarella cheese(shredded)
- 100 gaged cheddar cheese(shredded)
- 10 gfresh rosemary(chopped)
- 3garlic cloves(minced)
- 5 gsea salt flakes(for topping)
- 2 gblack pepper
Detail level
Instructions
- 1
Combine warm water with instant yeast and let sit for 5 minutes until foamy. Mix bread flour and salt in a large bowl, then add the yeast mixture and olive oil. Stir until a shaggy dough forms.
Tip: If the dough is too dry, add water a tablespoon at a time. It should be sticky but manageable.
- 2
Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise for 45 minutes until doubled in size.
Tip: You can also use a stand mixer with a dough hook for 6 minutes on medium speed.
- 3
Preheat your oven to 220°C. Mix the shredded mozzarella, cheddar, minced garlic, and chopped rosemary in a bowl.
Tip: Reserve a small handful of the cheese mixture for sprinkling on top after assembly.
- 4
Turn the risen dough onto a lined baking tray and gently stretch it into a rough rectangle about 2-3 cm thick. Dimple the surface with your fingertips to create the characteristic ciabatta texture.
Tip: Don't overwork the dough—those air pockets are what make ciabatta special.
- 5
Scatter the cheese mixture evenly over the dimpled dough, gently pressing it into the surface. Sprinkle with reserved cheese, sea salt flakes, and black pepper.
Tip: Leave a small border around the edges to prevent cheese from burning.
- 6
Cover with a cloth and let the dough rise for another 20-25 minutes until puffy. Brush lightly with olive oil if desired for extra richness.
Tip: The second rise doesn't need to double—just until the dough feels slightly springy.
- 7
Bake in the preheated oven for 22-25 minutes until the crust is golden brown and the cheese is bubbling at the edges.
Tip: If the top browns too quickly, loosely tent with foil and continue baking until the crust is crispy.
- 8
Remove from the oven and let cool on a wire rack for 5 minutes before slicing. Serve warm for maximum cheese melt.
Tip: This is best enjoyed freshly baked, but can be reheated gently in the oven.
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