Classic Italian Ciabatta

Instructions

1. 1

   Mix warm water, yeast, and a pinch of flour in a bowl. Let sit for 10 minutes until foamy to activate the yeast.

   Tip: Water temperature should be around 35-40°C for optimal yeast activation.

2. 2

   Combine flour and salt in a large mixing bowl. Pour the yeast mixture and olive oil into the dry ingredients.

   Tip: Add the yeast mixture slowly while stirring to incorporate evenly.

3. 3

   Mix until a shaggy, wet dough forms. Knead for 8-10 minutes by hand or using a stand mixer fitted with a dough hook until smooth and elastic.

   Tip: This dough will be wetter than typical bread dough, which creates the characteristic open crumb structure.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 1.5 hours until roughly doubled in size.

   Tip: A warm, draft-free spot works best for rising.

5. 5

   Turn dough onto a generously floured surface and gently stretch into a rough rectangle about 2 cm thick. Dust a baking tray with cornmeal and transfer the dough.

   Tip: Handle the dough gently to preserve the air bubbles that create the open crumb.

6. 6

   Let the shaped dough rest for 30-40 minutes, covered, until it rises and becomes puffy.

   Tip: The dough should look airy and full of visible bubbles underneath.

7. 7

   Preheat oven to 220°C. Score the top of the dough with a sharp knife in diagonal lines, then mist lightly with water.

   Tip: Scoring helps steam escape and creates an attractive crust pattern.

8. 8

   Bake for 22-25 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.

   Tip: Placing a pan of hot water on the oven floor creates steam, which develops a crispier crust.