Ciabatta bread, as many probably know, is a soft and humid type of bread. It tastes delicious on sandwiches and originated in Italy, where it is often topped with tomatoes and mozzarella. Nowadays, the toppings have expanded immensely, but the traditional bread recipe remains the same. Try out this tasty bread in your next sandwich recipe or rip the loaves apart to form soup croutons.
Italian Ciabatta [Vegan]
- 8 cups flour
- 2 tablespoons active dry yeast
- 2 teaspoons salt
- 1/3 cup olive oil
- 2 1/4 cups warm water
- Place the flour and yeast in the bowl of the food processor, and mix well. Make a well in the center and pour the olive oil.
- Add water gradually as you are kneading. Then incorporate the salt and continue kneading until the dough pulls away from the sides of the bowl.
- Place the dough on a lightly floured surface and knead by hand until it no longer sticks.
- Form a ball, cover with plastic wrap and let it rise for an hour in a warm place, away from drafts.
- After one hour, fold the dough in 4. On a lightly-floured surface, roll the dough to a thickness of about 3/4-inch.
- Fold the top of the dough down on a third, and fold the bottom of the dough up like a wallet.
- Likewise, fold the left side to the center and the right over it.
- Cover with plastic wrap and let it rise again an hour.
- Place the dough on a baking sheet and spread with fingertips, not with a rolling pin, to a thickness of 3/4-inch.
- Cover with plastic wrap. Let rise for another hour.
- Preheat oven to 450°F. Lightly flour the top of the dough and cut out breads with a knife by cutting rectangular shapes. Place slices on a baking sheet. Place a container filled with boiling water in the oven, so that the bread does not dry out.
- Bake the individual rolls for 15 minutes. The crust must be golden. Check the color before taking the loaves out of the oven.