Onion Ciabatta

Instructions

1. 1

   Combine flour, yeast, and salt in a large bowl. Add warm water and 30ml of olive oil, then mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.

   Tip: The dough should be quite wet and sticky; resist adding extra flour as this creates the characteristic open crumb structure.

2. 2

   Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1.5 hours until doubled in size.

   Tip: Find a warm spot in your kitchen to speed up fermentation.

3. 3

   While dough rises, heat remaining 30ml olive oil in a large pan over medium heat. Add sliced onions and cook for 20-25 minutes, stirring frequently, until deeply golden and caramelised.

   Tip: Lower heat if onions brown too quickly; slow caramelisation develops deeper sweetness.

4. 4

   Stir minced garlic into the caramelised onions and cook for 1 minute until fragrant. Add balsamic vinegar, rosemary, and thyme, then season with black pepper. Remove from heat and cool slightly.

   Tip: The vinegar balances the sweetness of the caramelised onions beautifully.

5. 5

   Preheat oven to 220°C and line a large baking sheet with parchment paper. Turn risen dough onto a floured surface and gently stretch into a rough 30x25cm rectangle without deflating.

   Tip: Handle the dough gently to preserve the airy texture.

6. 6

   Transfer dough to prepared baking sheet. Spread caramelised onion mixture evenly over the surface, leaving a 1cm border around edges.

   Tip: Don't overload with topping or the bread will become soggy.

7. 7

   Sprinkle coarse sea salt over the top and let rest for 15 minutes. Bake for 20-25 minutes until golden brown and the edges are crispy.

   Tip: The bread is ready when it sounds hollow when tapped on the bottom.

8. 8

   Remove from oven and cool on a wire rack for 5 minutes before serving warm or at room temperature. Tear into pieces and enjoy.

   Tip: Ciabatta is best consumed the same day but keeps well wrapped for up to 2 days.