Chilli Ciabatta
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Making this Chilli Ciabatta at home is so much easier than you'd think, and I promise you'll be amazed at the results in under an hour. I've fallen in love with how the fresh red chillies bring genuine heat and vibrant color to every bite, plus they're packed with vitamin C which is great for boosting immunity. The beauty of this recipe is its simplicity, requiring just basic bread making skills and minimal fuss. Roasted red peppers add a sweet undertone that balances the spice perfectly, while the garlic and oregano create that authentic Italian flavor. Best of all, you probably have most of these ingredients in your kitchen already, making this an affordable way to impress yourself and anyone lucky enough to taste it.
Ella x
Ingredients
- 500 gstrong bread flour
- 350 mlwarm water
- 3fresh red chillies(finely sliced)
- 4garlic cloves(minced)
- 60 mlextra virgin olive oil
- 10 gsalt
- 7 ginstant yeast
- 2 gdried oregano
- 150 groasted red peppers(drained and chopped)
- 3 gblack pepper
Detail level
Instructions
- 1
Combine the warm water, yeast, and a pinch of sugar in a bowl and let sit for 5 minutes until foamy.
Tip: This activates the yeast and ensures your bread will rise properly.
- 2
Mix the flour and salt in a large bowl, then pour in the yeast mixture. Stir until a shaggy dough forms.
Tip: Don't worry if it looks wet and rough at this stage—that's the nature of ciabatta.
- 3
Heat 30ml of olive oil in a pan and gently fry the chillies and garlic for 2 minutes until fragrant but not browned.
Tip: Low heat prevents the garlic from becoming bitter.
- 4
Add the roasted red peppers to the pan, warm through for 1 minute, then let cool slightly.
Tip: Allow the mixture to cool so it doesn't kill the yeast when incorporated.
- 5
Fold the cooled chilli mixture and oregano into the dough using a wet hand, stretching and folding the dough over itself repeatedly for 10 minutes until ingredients are evenly distributed.
Tip: This wet folding technique develops gluten without traditional kneading.
- 6
Cover the bowl with a damp cloth and let rise at room temperature for 90 minutes until doubled in size.
Tip: Ciabatta benefits from a longer, cooler rise which develops better flavour.
- 7
Turn the dough onto a generously floured surface and gently shape into a rough rectangle about 4cm thick, being careful not to deflate it.
Tip: Handle with minimal force to maintain the open, airy crumb structure.
- 8
Place on a baking tray lined with baking paper, brush with remaining olive oil, and sprinkle with black pepper. Let rise uncovered for 45 minutes.
Tip: The second rise should increase the dough size by about 50%.
- 9
Preheat oven to 220°C. Bake the ciabatta for 35 minutes until deep golden brown and it sounds hollow when tapped on the bottom.
Tip: A baking stone or preheated tray underneath can give extra crust crispness.
- 10
Cool on a wire rack for at least 15 minutes before slicing to allow the crumb to set.
Tip: Cutting too early will result in a gummy interior.
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