Rosemary and Sea Salt Ciabatta
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Crispy on the outside with a tender, airy crumb inside, this rustic Italian ciabatta is infused with fragrant rosemary and topped with flakes of sea salt for a sophisticated bread that pairs beautifully with olive oil or soup.
Ella x
Ingredients
- 500 gstrong bread flour
- 350 mlwarm water
- 7 ginstant yeast
- 10 gsalt
- 30 mlolive oil(plus extra for drizzling)
- 20 gfresh rosemary(finely chopped)
- 8 gsea salt flakes(for topping)
- 2garlic cloves(minced)
Detail level
Instructions
- 1
Combine warm water and instant yeast in a large bowl, stirring gently to dissolve. Let sit for 2 minutes until foamy.
Tip: The water temperature should be around 40°C to activate the yeast without killing it.
- 2
Add bread flour and salt to the yeast mixture. Mix with your hands or a wooden spoon until all flour is incorporated and you have a shaggy, wet dough. Do not knead vigorously.
Tip: Ciabatta dough is meant to be sticky and loose—this creates the characteristic open crumb structure.
- 3
Cover the bowl with a damp cloth and let the dough rise at room temperature for 1 hour until it doubles in size and becomes bubbly and relaxed.
Tip: You can prepare the dough the night before and refrigerate it for a slower fermentation with more flavour development.
- 4
Gently fold the olive oil, chopped rosemary, and minced garlic into the dough using a wet hand or spatula. Make 4-6 folds, turning the dough over itself without deflating it completely.
Tip: Handle the dough gently to preserve the air bubbles that developed during the first rise.
- 5
Allow the dough to rest for another 30 minutes until it becomes puffy and soft.
Tip: This second rise helps the rosemary and garlic flavours infuse throughout the dough.
- 6
Preheat your oven to 220°C. Line a baking tray with parchment paper and dust it lightly with flour.
Tip: A hot oven is essential for achieving the crispy, golden crust on ciabatta.
- 7
Turn the dough out onto the floured tray, gently stretching it into an oval or rectangular shape about 2 cm thick. Dimple the surface with your fingertips.
Tip: Don't be too aggressive with shaping—let the dough guide you and preserve its airy structure.
- 8
Drizzle a little olive oil over the top and sprinkle generously with sea salt flakes. Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
Tip: For extra steam and a crispier crust, place a small pan of hot water on the oven floor during baking.
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