Ciabatta

Ingredients

- 500g strong white bread flour, plus extra for dusting

- 10g salt

- 10g instant yeast

- 40ml olive oil

- 400 ml tepid water 

Instructions

1. Lightly oil a 2-3 litre square plastic container. (It’s important to use a square tub as it helps shape the dough).

2. Put the flour, salt and yeast into the bowl of a mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water. Then mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.

3. Tip the dough into the prepared tub, cover with a tea towel/cling wrap of tupper ware top and leave until at least doubled, even trebled in size – 1-2 hours or longer.

4. Heat your oven to 425 F and line 2 baking trays with baking parchment or silicone paper.

5. Dust your work surface heavily with flour – add some semolina too, if you have some. Carefully tip out the dough (it will be very wet) onto the work surface, trying to retain a rough square shape. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina. Cut the dough the longs ways (getting the longest slices) three times making 4 long strips. Scrap dough away, rolling it up, so the slice line is on top.  Lift dough and put on baking trays, stretching it slightly to fit the baking trays.

6. Leave the ciabatta dough to rest for a further 10 minutes, then bake for 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the base. Cool on a wire rack.