Parmesan Ciabatta

Instructions

1. 1

   Combine 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 good rise.

2. 2

   Mix flour and salt together, then add the yeast mixture and olive oil. Stir until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: Ciabatta dough should be slightly sticky—don't overwork it.

3. 3

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 90 minutes until doubled in size.

   Tip: Warm spots in your kitchen speed up rising time.

4. 4

   Gently turn dough out onto a floured surface and shape into a long, flat rectangular loaf about 30cm long, without deflating it too much.

   Tip: Handle the dough delicately to preserve air pockets for a light crumb.

5. 5

   Transfer to a parchment-lined baking tray, cover loosely, and let rise for 45 minutes until puffy.

   Tip: The second rise creates the characteristic ciabatta texture.

6. 6

   Preheat oven to 220°C. Mix grated Parmesan, chopped rosemary, minced garlic, and black pepper in a small bowl.

   Tip: Prepare the topping while the dough completes its final rise.

7. 7

   Brush the top of the loaf generously with olive oil, then sprinkle the Parmesan mixture evenly over the surface.

   Tip: Press gently so toppings adhere during baking.

8. 8

   Bake for 22-25 minutes until golden brown and crispy on the outside. The loaf should sound hollow when tapped on the bottom.

   Tip: A crispy crust develops in a hot oven—don't cover with foil.

9. 9

   Remove from oven and cool on a wire rack for 10 minutes before slicing and serving.

   Tip: Cooling allows the crumb to set properly before cutting.