Cranberry and Walnut Ciabatta
Prep
20 mins
Cook
35 mins
Servings
2
Difficulty
Medium
This ciabatta recipe has become my go to when I want to impress without spending hours in the kitchen. The whole process takes just under an hour, which makes it perfect for a busy weeknight dinner or weekend baking project. I love how the tart cranberries and crunchy walnuts transform a simple bread into something really special, and the walnuts give you those wonderful omega 3 fatty acids that are so good for your heart. Best of all, the ingredients are affordable and probably already in your pantry. Once you nail this dough, you'll find yourself making it again and again.
Ella x
Ingredients
- 500 gstrong bread flour
- 350 mlwarm water
- 7 ginstant yeast
- 10 gsea salt
- 100 gdried cranberries(chopped)
- 80 gwalnuts(roughly chopped)
- 30 mlolive oil
- 5 ghoney
- 2rosemary sprigs(fresh)
- 20 gcornmeal(for dusting)
Detail level
Instructions
- 1
Mix bread flour, yeast, salt, and honey in a large bowl. Gradually add warm water while stirring until a shaggy dough forms.
Tip: Use lukewarm water around 40°C to activate the yeast properly without killing it.
- 2
Knead the dough on a floured surface for about 8 minutes until it becomes elastic and slightly sticky. Fold in the chopped cranberries, walnuts, and olive oil until evenly distributed.
Tip: The dough should be wet and rustic—ciabatta dough is naturally looser than other bread doughs.
- 3
Place the dough in an oiled bowl, cover with a damp tea towel, and let it rise at room temperature for 1 hour and 30 minutes until doubled in size.
Tip: Look for visible bubbles on the surface as a sign the dough is ready.
- 4
Preheat your oven to 220°C. Dust a baking sheet generously with cornmeal.
Tip: The cornmeal prevents sticking and adds texture to the crust.
- 5
Gently turn the dough out onto the prepared baking sheet without deflating it. Shape it loosely into an oval loaf about 25 cm long, keeping it rustic and uneven.
Tip: Handle the dough delicately to preserve the air pockets you've created during rising.
- 6
Press fresh rosemary sprigs into the top of the loaf and drizzle with a little extra olive oil. Cover loosely and let it rise for another 30 minutes.
Tip: This second rise adds extra volume and creates a lighter crumb structure.
- 7
Score the top of the loaf with a sharp knife in two or three diagonal slashes, then spray with water to create steam.
Tip: Steam helps the crust develop a beautiful golden color and crispy texture.
- 8
Bake for 35-40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Tip: If browning too quickly, tent with foil for the last 10 minutes.
- 9
Cool on a wire rack for at least 15 minutes before slicing and serving.
Tip: Cooling allows the interior to set properly and makes slicing much cleaner.
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