ciabatta

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.

Mushroom soup

onions

olive oil

organic chicken or vegetable stock cube

thyme

garlic

portobello mushrooms

100 g basmati rice

single cream

truffle oil

chestnut mushrooms

apple

½ a bunch of fresh curly parsley

lemon

Stilton cheese

walnuts

I absolutely love French Onion Soup, and with buttery Fontina cheese and crispy ciabatta bread, this is my Italian spin on it.

Italian Onion Soup With Fontina And Thyme

Vidalia onions (sliced)

salt

black pepper

thyme leaves

beef broth

ciabatta bread (cubed)

fontina cheese

Special equipment: 4 (1 1/2-cup ovenproof ramekins)

In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10-15 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.

Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.

Try making a loaf of this Italian white bread with our simple recipe. Get that characteristic crisp crust and soft inside that's perfect for dipping in olive oil

Ciabatta

¼ tsp dried active yeast

plain flour

½ tsp dried action yeast

milliliters milk

strong white bread flour

The night before, make the biga (see tip, below). Stir yeast with 50ml warm water, stand for 10 mins, then add another 80ml warm water. Gradually add the flour in a stand mixer on its lowest setting. Once it&rsquo;s a wet dough, transfer to a well-oiled bowl, cover and leave for 12 hours or overnight at room temperature.

In the morning, combine the yeast and milk and leave to stand for 10 mins. Tip into a freestanding mixer fitted with a dough hook, add 160ml water, the biga and the olive oil. Then add the flour and 1 heaped tsp salt. Use the dough hook of a stand mixer to combine the dough. Knead for 10 mins&nbsp;until smooth and elastic. Don&rsquo;t worry if it looks very wet, it should to be a very wet dough! Pour into a well-oiled bowl and cover with cling film. Leave to prove for an hour and a half or until doubled in size.

Once rested, begin to do a series of folds &ndash; lift the dough from the edge, pull up, over, then release it. Turn the bowl 90 degrees and do the same again. Repeat so you do a full turn of the bowl twice, or 8 folds. Rest for 30 mins, then repeat the whole folding process once more.

Heat the oven to 220C/200C fan/gas mark 6. Tip the dough onto a really well-floured surface and cut in half. The dough will feel like a batter and spread across the surface a bit, but don&rsquo;t panic, just work on a well-floured surface, using the flour and a pastry scraper to help move the dough. Shape the dough into 2 large squares (about 20cm x 20cm). Dealing with each loaf at a time, fold the dough in from each side, as if folding a booklet. Flip over, then pick up the roll and place each onto separate well-floured sheets of baking paper. The roll will be very soft, so oil or flour your hands well. Allow to rest for another 30 mins, covered with a floured tea towel. Don&rsquo;t worry if it spreads a little.

While the dough rests, heat a baking sheet in the oven. Once the dough has rested, slide each of the loaves, along with the baking paper beneath them, onto the hot baking sheet. Bake for 35-40 mins, until the crust is golden and the loaves sound hollow when tapped on the base. Move to a wire rack and cool for an hour before slicing and serving with olive oil and balsamic vinegar.

This simple Ciabatta Bread recipe will give you a rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread results in a wonderfully chewy center and tons of irregular holes.

Homemade Ciabatta Bread

(553 grams) bread flour, measured correctly & divided

(480 grams) water, divided

instant yeast,

In a medium-sized bowl combine 1 and 1/2 cups...

In a medium-sized bowl combine 1 and 1/2 cups (200g) of the flour, 1 cup (240g) of the water, and yeast. Stir with a wooden spoon until the mixture is well mixed and free of lumps.

Cover the bowl will plastic wrap and refrigerate...

Cover the bowl will plastic wrap and refrigerate overnight, at least 12 hours but up to 24 hours. This will add a lot of structure and flavor to the finished bread.

Remove the sponge from the refrigerator and add...

Remove the sponge from the refrigerator and add the remaining 1 cup (240g) water. Gently run a rubber spatula around the outer edge to release the sponge from the bowl. The water you just added will make this easier.

Transfer the sponge mixture to the bowl of...

Transfer the sponge mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the remaining 2 and 3/4 cups (353g) flour and the salt.

Beat on low speed for 1 minute. Turn...

Beat on low speed for 1 minute. Turn the speed up one notch and beat for another minute. Then turn the speed up one more notch and beat until the dough starts to release from the sides of the bowl, about 4 minutes. You may need to scrape down the sides of the bowl in order to get the dough to mix together properly.

Drizzle the olive oil in a large bowl...

Drizzle the olive oil in a large bowl and rub it around to evenly coat the inside of the bowl. With wet hands, transfer the dough to the bowl. Cover with plastic wrap and let rise for 45 minutes. 

Using a well-greased scraper, gently fold the dough...

Using a well-greased scraper, gently fold the dough over onto itself. Cover with plastic wrap and let rise for another 45 minutes. Repeat this step once more and let the dough rise for a final 45 minutes. (The dough isn't going to rise much during this stage. Don'tpanic, this is normal for this recipe.)

Liberally flour your work surface with flour and...

Liberally flour your work surface with flour and let the dough slide out of the bowl onto the counter. Be very gently here so you don't knock all the air out of the dough and try to handle the dough as little as possible.

Liberally dust the top of the dough with...

Liberally dust the top of the dough with flour. Using 2 well-floured bench scrapers, carefully manipulate the dough from the sides to form a square. Take care not to put pressure on top of the dough. 

Cut the dough in half, down the middle...

Cut the dough in half, down the middle of the square. Gently shape each half into 2 loaves by using the bench scrapers to manipulate the sides.

Lay a lint-free baking towel over a large...

Lay a lint-free baking towel over a large baking sheet and liberally dust it with flour. Using both bench scrapers, slide them under both ends of the dough and transfer the dough to the prepared cloth. Fold the cloth up in the middle to separate and support the loaf. Repeat with the remaining loaf.

Cover the dough with another lint-free cloth and...

Cover the dough with another lint-free cloth and let it rest for 20 minutes. (The dough will rise slightly and should resemble a puffy marshmallow. It will be loose and full of gas. Once you place the dough into the hot oven, it will quickly puff up.)

Meanwhile, adjust the oven rack to the lowest...

Meanwhile, adjust the oven rack to the lowest position. Place a large inverted baking sheet on the rack and preheat the oven to 450F. 

Cut 2 pieces of parchment paper to about...

Cut 2 pieces of parchment paper to about 12x6-inches. Place the parchment paper on a pizza peel or inverted rimmed baking sheet. 

Using the cloth, gently roll the first dough...

Using the cloth, gently roll the first dough loaf over to loosen it. Carefully slide your fingers under each end of the dough and transfer it to the prepared parchment paper. Repeat with the second loaf. 

Dust off any excess flour and spray the...

Dust off any excess flour and spray the loaves lightly with water

Carefully slide the parchment with loaves on the...

Carefully slide the parchment with loaves on the heated baking sheet in the oven using a jerking motion.

Bake, spraying the loaves with water twice more...

Bake, spraying the loaves with water twice more during the first 5 minutes of baking time, until the crust is a deep golden brown, about 22-27 minutes. The internal temperature of the bread should be 205-210°F.

Transfer to an oven rack to cool completely...

Transfer to an oven rack to cool completely before slicing and serving.

https://mediavine-res.cloudinary.com/video/upload/pieazjkjlnknkl53tldx.mp4

This simple Ciabatta Bread recipe will give you a rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread results in a wonderfully chewy center and tons of irregular holes.

Ciabatta Bread

If you're looking to add a bit of culture to your dinners then this is the recipe for you. This Tuscan delight is sure to be a family favourite throughout any season.

Roast chicken panzanella

Lilydale Free Range Chicken Thighs (bone in, skin on)

(55 grams) kalamata olives

onion,

baby red capsicums

oregano

garlic cloves, finely grated

tbs red wine vinegar

extra virgin olive oil

ciabatta,

tomatoes,

basil, leaves picked

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5348771529001-5977442689001

Grilled Cajun-spiced chicken breasts topped with bacon, avocado and cheese... set to become a Friday night favourite

Fully loaded Cajun chicken burgers

chicken breasts

rashers smoked bacon

avocados

ciabatta rolls, split

cheese

baby spinach leaves

mayonnaise (optional)

tbsp cumin

tbsp coriander

paprika

Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.

While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.

To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.

Make this classic side dish with a crispy crust and buttery, garlicky centre. Our cheesy garlic bread toasts are delicious served with lasagne, soups and plenty more.

Garlic bread toasts

ciabatta loaves

butter

parsley

Parmesan (or vegetarian alternative)

Slice the bread in half lengthwise. Toast the crust side for 2 mins until really crispy. Mix together butter, garlic and parsley in a bowl. Spread over the cut bread halves. Sprinkle over the Parmesan. Just before serving place on a baking sheet, then cook under a hot grill for 5 mins until toasty and lightly golden. Let it cool for 1 min before cutting into thick slices.

A perfect easy and healthy supper for when you feel like you’ve overindulged over the Christmas period! Chicken and leeks are cooked in a creamy sauce and finished off with golden ciabatta breadcrumbs for a clever and healthier alternative to pastry

Healthier chicken and leek pie

leeks 2, finely sliced

garlic 2 cloves, crushed

chicken breasts 2, cubed

flour tbsp

half-fat crème fraîche 100 milliliters

chicken stock 150 milliliters

ciabatta 70 grams, torn into pieces

flat-leaf parsley a small bunch, chopped

green beans cooked,

A delicious Italian bread to enjoy with cheese, prosciutto, or used to dip in sauces or extra virgin olive oil.

Bread Flour

Tbsp. Active Dry Yeast

Salt

Water (warm, room temperature)

Semolina Flour

Extra Virgin Olive Oil

Add the yeast into a small bowl and 1/3 of the water. Set aside.

In a large mixing bowl, add the bread flour and the salt and mix together.

Mix the yeast and the water together and then pour it into the flour bowl. Mix together using  a fork.

Slowly start adding in a little bit of water at a time into the flour bowl. Mix together with the fork until fully combined and then add another drizzle of water and continue until all of the water is poured in. The dough should be more wet and sticky, so if you need more water, add more water.

Once fully mixed, add a sprinkle of bread flour on a cutting board and roll the dough out onto the board using your hands. Use a multi purpose scrapper to fold the dough into itself. Continue to lightly roll the bread dough and fold it into itself until smooth. Add a sprinkle of flour if too sticky, but the dough should remain mostly wet and soft. Roll the dough into a ball.

Add a drizzle of extra virgin olive oil to the bottom of a large glass bowl and place the ciabatta dough into the bowl. Cover with lid or saran wrap and then place a heavy towel or blanket over the bowl to keep the dough warm and allow it to rise for one hour.

Twenty minutes before the dough is done rising, preheat the oven to 450°F. Place the oven rack in the middle position.

Line a baking sheet with parchment paper and sprinkle semolina flour over the parchment paper.

Once the dough is ready, sprinkle semolina flour on the cutting board and roll the dough out of the bowl on top of it. Using the scrapper again, fold the dough over from one side to the other side. Cut the dough in half and form it into the shape of a slipper. Place each ciabatta dough onto the parchment baking sheet.

Sprinkle the tops of the ciabatta bread doughs with a good amount of bread flour and place into the oven for twenty five minutes.

Remove the ciabatta bread from the oven and flip over to check the bottom of the dough. If it is browned and hardened, it is ready. If not, place back in the oven for another five to ten minutes.

Enjoy with a side of olive oil for dipping or as a side for any dish containing tomato sauce. Salute and cin cin!

https://www.youtube.com/watch?v=dg_mX0oCVWQ

Today I would like to share with you my Ciabatta bread recipe.

Written recipe: http://orsararecipes.net/ciabatta-bread

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Is your ciabatta going stale in the space of hours, not days?Maybe you’ve recently developed a ciabatta-habit but can’t quite get the bread to keep at its best for long?In this recipe, I share my tried and tested methods for keeping ciabatta fresh for as long as possible (fluffy, crunchy ciabatta a few days after baking, anyone?).

The BEST Way To Keep & Reheat Ciabatta

portion ciabatta

water

For short-term storage (2-3 days), keep your ciabatta at room temperature.

Store the ciabatta wrapped in aluminum foil in a cool, dark place.

If you have a bread basket, you can put the ciabatta uncovered in there. For longer-term storage, you should freeze the ciabatta.

To freeze ciabatta bread, wait until at least five hours after baking, then wrap the loaf tightly in plastic wrap and put it in a freezer bag.

Freeze for up to three months. If you want sliced ciabatta, slice the loaf before freezing. Slices will last for up to a month in the freezer.

Storing Ciabatta Bread

Preheat your oven to 350°F/180°C.

Run the loaf’s crust under the tap, or simply sprinkle it with a decent amount of water. Avoid wetting any cut edges.

Cover any cut edges with aluminum foil.

Place the bread on a wire rack in the oven.

Heat the bread for 5-10 minutes, or until it’s soft and spongey.

Reheating Ciabatta

Creamy cannellini beans and zesty salsa verde make this crusty crostini a real crowd pleaser.

White bean crostini with salsa verde

bread

tbs extra virgin olive oil, plus extra to drizzle

garlic cloves, very thinly sliced

cannellini beans, rinsed, drained

chicken stock

Salsa verde

flat-leaf parsley leaves, thinly sliced

mint leaves, thinly sliced

eschalot, finely chopped

(125 milliliters) extra virgin olive oil

(80 milliliters) lemon juice

anchovy

tbs salted capers, rinsed, drained, chopped

green olives,

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My family loves all kinds of fresh baked breads and I also make breads at home to get chance to make them healthy. You know, low sugar, no chemicals and above all fresh taste. Who does not love that?!I usually make two batches of Ciabatta Bread Dinner Rolls at weekend and freeze'em..... then enjoy fresh bread WHOLE week. &nbsp;<div class="d-block mt-4 mb-3">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div><img alt="Italian Ciabatta Dinner Rolls | chefdehome.com" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls.jpg" loading="lazy" width="533" height="600" srcset="https://media.chefdehome.com/492/0/0/ciabattarolls/ciabatta_rolls.jpg 492w,https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls.jpg 100w,https://media.chefdehome.com/533/0/0/ciabattarolls/ciabatta_rolls.jpg 533w" sizes="(min-width: 992px) 533px, (max-width: 414px) 93vw, 96vw">Often, I bake four big rolls or sometimes, I make small eight rolls. This is totally per need, once you perfect the bread dough, you can make any shape or sizes desired. <img alt="Homemade Ciabatta Bread Rolls" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_4.jpg" loading="lazy" width="450" height="600" srcset="https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls_4.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls_4.jpg 100w,https://media.chefdehome.com/450/0/0/ciabattarolls/ciabatta_rolls_4.jpg 450w" sizes="(min-width: 992px) 450px, (max-width: 414px) 93vw, 96vw">In my home, everyone need reason to devour bread. Other than galloping it in dinner with some hot spicy curry, soup or pasta, we love trying various ways to eat fresh Ciabatta. <img alt="Homemade Fresh and Rustic Italian Ciabatta Bread Rolls" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_1.jpg" loading="lazy" width="750" height="562" srcset="https://media.chefdehome.com/800/0/0/ciabattarolls/ciabatta_rolls_1.jpg 800w,https://media.chefdehome.com/655/0/0/ciabattarolls/ciabatta_rolls_1.jpg 655w,https://media.chefdehome.com/492/0/0/ciabattarolls/ciabatta_rolls_1.jpg 492w,https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls_1.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls_1.jpg 100w,https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_1.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">We turned it into garlic bread, even made ciabatta bread pizza, toasted and topped with cream cheese for breakfast, made croutons and what not!! Sweet fragrance of fresh baked bread rolls make you crave for these soft pillow ciabatta rolls even more. For new bakers, Italian or Country-Style breads are best way to start bread baking at home. Few important things when making ciabatta rolls - first and foremost kneading, kneading for suggested time enhance the quality and texture of the bread and it is great exercise too ;) Second, is baking time and temperature. Bake ciabatta at specified temperature, for only 22 minutes first and then keep checking every one minute, if bread sounds hollow when tapped at the bottom, DO NOT over-bake it, that turns the bread dry. <img alt="Making of Italian Ciabatta Bread Dinner Rolls" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_step9.jpg" loading="lazy" width="750" height="562" srcset="https://media.chefdehome.com/800/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 800w,https://media.chefdehome.com/655/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 655w,https://media.chefdehome.com/492/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 492w,https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 100w,https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Make ahead Ciabatta Rolls for Christmas dinner and I tell you, you will thank me for this excellent recipe.

Top 35 ciabatta recipes from across the web

The most viewed ciabatta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 35 ciabatta recipes from across the web

The most viewed ciabatta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom soup

Italian Onion Soup With Fontina And...

Ciabatta

Homemade Ciabatta Bread

Roast chicken panzanella

Fully loaded Cajun chicken burgers

Garlic bread toasts

Healthier chicken and leek pie

Ciabatta Bread

The BEST Way To Keep & Reheat Ciaba...

White bean crostini with salsa verd...

Italian Ciabatta Bread Rolls

How To Make Homemade Ciabatta Bread

One-Day Ciabatta Rolls

Simple Sourdough Ciabatta Bread

Sourdough Ciabatta

Bread Machine Ciabatta Recipe

Pappa al pomodoro soup

Easy Ciabatta Bread

Fast Italian No Knead Ciabatta Brea...

Fast Italian No Knead Ciabatta Brea...

Motherdough Ciabatta

Goat Cheese Sandwich

How to make Foolproof Ciabatta Brea...

Bakery-Style Ciabatta (No-Knead Cia...

Ciabatta

Ricetta per l'Impasto della Ciabatt...

Ciabatta Rolls

Ultimate chorizo ciabatta

Sirloin Steak Sandwich

6

Open Face Steak Sandwich with Balsa...

Frikadellen-Spieße mit Kräuterdip -...

The most viewed ciabatta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine