Homemade Italian Ciabatta Bread

I never really grew up around fresh baked bread. My mother was an amazing sweet baker and a great cook but not a bread maker.  But then I moved to Italy, and of course bread is a serious business here.  Whether it be the local bakery or Homemade.  The Italian’s mother made all their bread when they were growing up. And then not so much after, so it became a wonderful treat when she did make it. From Homemade Italian Ciabatta Bread to Pagnotta to Pizza.  We couldn’t wait.

Why I became intrigued with bread making I have to idea, it started in my early twenties and went from there.  I would try making something now and then from Bagels to Pizza and the occasional Loaf of Bread. I also discovered that bread making isn’t nearly as difficult as I thought and this Italian Ciabatta (Ciabatta meaning Slipper in English, the shape and flatness of the bread) Bread is just that and delicious too.  The perfect dipping bread!  You just need time and a little arm power.

Poolish

Adding to Poolish

Let Dough Rest

Dough has risen.

Shaping the Ciabatta.

And then I started to blog and I came across an amazing Blogger by the name of Karen from Karen’s Kitchen Stories .  If you aren’t into bread making, you will be after looking around her Blog.  Karen makes the most amazing breads and everything in between.

Homemade Italian Ciabatta Bread

I joined Karen’s facebook Page  and I must say my obsession with bread baking has increased.  So when Karen invited me to co-host a monthly Bread Baking Link Up I jumped at the chance.  We would like to Announce the Bread Box, a monthly round up of breads made by you.  It is being hosted by Karen and myself . We would love for  you to love baking bread as much as we do!

If you’d like to be a part of the monthly roundup all you have to do is:

1.  Bake with yeast or sourdough and write a recent post about it.

2. Include a recipe and photo in your post.

3. Send your post and a small photo to breadboxroundup@outlook.com.

4. Include the following somewhere in your post: “Sharing with the Bread Box, hosted by Karen’s Kitchen Stories and An Italian in my Kitchen.”

Each month, around the first, we will post a photo of your bread and a link to your post. Our first post will go live on or around May 1.

If you need some bread baking ideas take a look at Karen’s Recipe Blog Post or you can just check out all the amazing bread recipes.  Happy Bread Baking!

Print

Homemade Italian Ciabatta Bread

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

 

Homemade Italian Ciabatta Bread, an easy Italian Bread Recipe, perfect for dipping or using as an appetizer. Delicious.

Course: Bread and Pizza

Cuisine: Italian

Servings: 5 loaves

Calories: 686 kcal

Author: Rosemary

Ingredients

FOR THE POOLISH

• 2 1/4 cups + 2 1/2 tablespoons Bread Flour 300 grams
• 1 1/4 cups + 1 1/2 tablespoons Tepid Water 300 grams
• 2.7 teaspoons Dry Yeast 7.5 grams

FOR THE BREAD DOUGH

• 4 1/3 cups Bread Flour 650 grams
• 1 1/2 cups + 2 tablespoons Tepid Water 375 grams
• 2 1/2 teaspoons + pinch Dry Yeast 9 grams
• 1/2 tablespoon Honey 9 grams
• 2 1/2 - 3 teaspoons Salt 15-17 grams
• Olive oil for coating the bowl and dough

Instructions

FOR THE POOLISH

1. In a large bowl add water and yeast, let sit 3 - 5 minutes. Then stir to combine. Add flour a little at a time combining after each addition (so that no lumps form). Cover with plastic wrap and let sit at room temperature for at least 2 hours. After 2 hours make the Bread Dough.

FOR THE BREAD DOUGH

1. In a small bowl add the water and yeast, let sit 3 - 5 minutes, then stir to combine.
2. In a large bowl mix together flour, salt and honey.
3. Then add and combine the small bowl of water and yeast to the Poolish, then add and combine the flour, salt, honey mixture.

4. Lightly flour your hands, and place dough (which will be very soft into a clean lightly oiled bowl, drizzle a little oil on top of dough. Cover and let rise 1 hour.

5. Remove dough onto a lightly floured surface, keep hands lightly floured (dough will be sticky). Divide dough into 4 or 5 pieces, place on parchment paper lined cookie sheets. Cover and let rise for 1 - 2 hours (mine doubled in 1 hour).
6. Pre-heat oven to 430° (220° celsius). Place 5 or 6 ice cubes on a pan on the bottom of the oven to create vapor. Bake for approximately 20 - 25 minutes. Let cool and serve. Enjoy!

Nutrition Facts

Homemade Italian Ciabatta Bread

Amount Per Serving

Calories 686

* Percent Daily Values are based on a 2000 calorie diet.

Adapted from the Magazine Alice Cucina “Buono Come Il Pane”