I’ve tested ciabatta recipes before – mini-ciabatta recipes, to be more exact –, but this recipe seems the optimal version. I keep baking it because it is in demand. :D

 

For 2 ciabatte, you’ll need:

400ml water

5g dry yeast

2 teaspoons of sugar

500g flour (+ flour for the baking mat)

10g sea salt

1 tbsp of extra virgin olive oil (+ 2 more tbsp for the baking mat)

 

It takes a bit more, but it is worth the work and wait!

Let the water-yeast-sugar mix sit for 5 minutes.

Then, pour it over the flour on the opposite side to where we added the salt in order not to deactivate the yeast.

Add the olive oil. Then, knead until you incorporate the entire flour amount. The dough will be sticky.

Let it sit for 10 minutes in a bowl.

* Pour 2 tablespoons of olive oil onto the baking mat, knead the dough through it, pull it, and let it sit for 10 more minutes.

** Repeat this step twice more without adding more olive oil.

*** Add flour onto the baking mat, knead the dough through it and let it sit for 30 minutes.

**** Divide the dough. Spread one of the dough pieces into a rectangular shape. ’Stick’ the large sides. Then, turn your ciabatta onto the other side and place it in the baking pan lined with baking parchment. Do the same with the second ciabatta.

***** Bake in the preheated oven, at 220⁰C, for 10 minutes. Then, reduce the temperature to 180⁰C. Bake for 3 and a half minutes more.

Let them cool and... enjoy them! ♥