• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 100g Ciabatta Classica
  • 400g bread flour
  • 50g olive oil
  • 6g dry yeast
  • 15g haback
  • 238g water


  1. Combine ingredients in a mixer to form a firm but smooth dough. Allow to ferment for 25 minutes, then knock and flatten the dough to press out the air.
  2. Reshape dough and allow to rest for 10 minutes.
  3. Roll dough to 1cm thickness. (If you have a roller-docker, use it to spike holes on the surface of the dough.)
  4. Cut dough into rectangular portions and place on greased baking tray. Allow dough to prove for 50 minutes.
  5. Set the oven at 220ºC. When you put in the bread to bake, immediately reduce heat by 10ºC-20ºC. Baking time is about 20 minutes. The surface of the bread should be very light in colour.

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