Rosemary and Sea Salt Ciabatta
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite breads to make when I want something impressive but totally manageable. With just 20 minutes of prep and 35 minutes in the oven, you'll have a gorgeous, crusty loaf that tastes like it came from a proper Italian bakery. The rosemary and garlic fill your kitchen with the most wonderful aroma, and fresh rosemary is actually packed with antioxidants that are really good for you. Best of all, this recipe uses simple pantry staples, so it won't break the bank. Once you nail the technique, you'll be making this again and again.
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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