Ciabatta is an Italian white bread that originated in Veneto, Italy. It was first made in 1982 by a baker by the name of Francesco Favaron. There are numerous variations of ciabatta based upon the region of Italy it originates from. It consists of water, salt, wheat flour, and yeast. Makes for a great toasted sandwich!
- 1/8 teaspoon active dry yeast
- 2 tablespoons warm water (110 degrees F/45 degrees C)
- 1/3 cup warm water
- 1 cup bread flour
- 1/2 teaspoon active dry yeast
- 2 tablespoons warm milk (110 degrees F/45 degrees C)
- 2/3 cup warm water
- 1 tablespoon olive oil
- 2 cups bread flour
- 1-2 teaspoons salt
- For Sponge: stir together dry yeast and water in a small bowl. Let sit for 5-10 minutes. Next, stir in flour for 5 additional minutes and cover with a plastic wrap and let cool for 1 day.
- For Bread: In another bowl mix together yeast and milk and let sit for 5 minutes. Using a mixer, mix milk, sponge, water, oil, and flour until moist. Add salt to taste. Let cool for 1 day.
- After cooling, let the dough rise for about 2 hours. Turn dough and cut in half. Place each half to a parchment sheet and form into a wide oval (10 inches long). Sprinkle a bit of flour over the top and leave at room temperature for another 2 hours.
- Preheat over to 400 degrees F and bake for 20/30 minutes.