Homemade Rosemary Ciabatta Bread

Ingredients

• 500g (4 cups) bread flour 500g (4 cups) bread flour
• 10g (2 tsp) salt 10g (2 tsp) salt
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 400ml (1 ¾ cups) warm water 400ml (1 ¾ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped 2 tbsp fresh rosemary, finely chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 50g, 1g
• Protein: 8g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the bread flour, salt, and instant yeast.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a sticky dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Punch down the dough to release any air bubbles. Fold in the chopped rosemary and gently knead to distribute it evenly.
6. 6.
   Shape the dough into a rectangular loaf and place it on a baking sheet lined with parchment paper.
7. 7.
   Cover the dough with a kitchen towel and let it rise for another 30 minutes.
8. 8.
   Preheat the oven to 220°C (425°F).
9. 9.
   Bake the ciabatta bread for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Bread flour — Bread flour is recommended for this recipe as it has a higher protein content, resulting in a chewier texture. If you don't have bread flour, you can use all-purpose flour, but the texture may be slightly different.
• Fresh rosemary — Make sure to finely chop the rosemary to evenly distribute its flavor throughout the bread.

Tips & Tricks

• For a more pronounced rosemary flavor, you can infuse the olive oil with rosemary by heating it gently and allowing the rosemary to steep in the oil for a few minutes before using it in the dough.
• To achieve a crispy crust, place a pan of water in the oven while baking the bread. The steam created will help develop a crusty exterior.
• If you prefer a softer crust, you can brush the bread with olive oil immediately after removing it from the oven.

Serving advice

Serve the Rosemary Ciabatta Bread warm or at room temperature. It pairs wonderfully with a drizzle of extra virgin olive oil and balsamic vinegar for dipping. Alternatively, use it to make delicious sandwiches filled with your favorite ingredients.

Presentation advice

To showcase the rustic beauty of the Rosemary Ciabatta Bread, present it on a wooden cutting board or a rustic bread basket. Sprinkle some fresh rosemary leaves on top for an extra touch of elegance.