ciabatta bread

This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable. And now you can make it at home. It’s not a sandwich to make on a whim. It takes a while to set up. But if you plan ahead — the eggplant can be cooked a few days in advance — you’ll be in for a feast.

The Frankies’ Fried Eggplant Sandwich

olive oil

garlic cloves,

red chile flakes

tomatoes

coarse kosher salt, more as needed

Italian eggplants (2 pounds)

eggs

Parmigiano-Reggiano, more as needed

ground pecorino Romano, more as needed

In a large deep saucepan over medium low heat, combine 1/4 cup oil and garlic. Cook, stirring occasionally, until garlic is golden and fragrant, 5 to 10 minutes. Stir in chile flakes; cook 30 seconds.

While garlic cooks, place tomatoes and juices in a large bowl and crush with clean hands. Remove tomatoes’ firm stem ends and any basil leaves packed into the can. Stir crushed tomatoes and salt into pot. Simmer over medium heat, stirring frequently, until tomatoes and garlic have completely broken down and sauce is thick, about 2 hours. Cool.

Line a large, rimmed baking sheet with parchment or paper towels. Trim stem end from eggplants; peel and discard skin. Using a knife or a Japanese mandolin, slice lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on prepared baking sheet. Sprinkle both sides of eggplant slices with salt. Let stand 10 minutes. Pat eggplant dry with paper towels.

Line another rimmed baking sheet with paper towel and place a wire rack on top. In a large, deep skillet, heat 1/2 cup oil until a drop of water flicked into pan sizzles. Working in batches, fry eggplant until just tender, 20 to 30 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.

In a large bowl, whisk together eggs, 2 tablespoons Parmigiano-Reggiano and 2 tablespoons pecorino. Add 3/4 cup oil to the skillet and return to medium-high heat until oil is sizzling.

Working in batches, dip drained eggplant into egg batter; fry in oil until lightly golden and cooked through, 2 to 4 minutes per batch. You will know oil is hot enough if batter puffs and sticks to eggplant on contact with oil. If it falls off, the oil isn’t hot enough.

Heat oven to 350 degrees. Spread 1/2 cup tomato sauce in the bottom of a 9-inch square baking pan. Arrange eggplant over the bottom of pan in a tight, even layer. Top with 1/3 of the remaining combined cheeses. Repeat layer of sauce, eggplant and 1/3 of cheese. Finish with a final layer of sauce and cheese (reserve any remaining sauce for serving). Transfer pan to oven and bake until cheese is melted and golden, 20 to 30 minutes. Remove from oven; Spoon additional sauce over top, and garnish with additional cheese. Cool for at least 20 minutes.

Cut eggplant into six equal pieces. Cut ciabatta into six pieces equal to the size of the eggplant servings. Split each portion of the ciabatta horizontally and toast. Sandwich eggplant portions between bread and serve.

Melissa Clark visits Frankies Spuntino in New York, where its owners share some culinary “grandma tricks” for making a memorable eggplant sandwich.

Eggplant Marinara Sandwich

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,

salt

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

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

Homemade Italian Ciabatta Bread

honey

active dry yeast

all purpose flour (divided) ((260 grams))

In a small bowl 1/4 cup of water, honey and yeast, let sit 5 minutes then stir.

In a large bowl add the flour , make a well in the centre and add the yeast mixture and remaining water. Mix together with a wood spoon, when almost mixed add the salt and combine. The dough will be loose and sticky. Sprinkle the top with 1 1/2 tablespoons of flour.

Cover the bowl with a large tea towel, place in a warm, draft free area and let rise for 1 1/2 hours.

Pre-heat oven to 425F (220C), line a cookie sheet with parchment paper and sprinkle with 1 1/2 tablespoons of flour.

Carefully move the dough from the bowl to the prepared cookie sheet, making sure that the floured top of the dough remains on the top.

With a spatula form the dough into an oblong loaf, place 5 or 6 ice cubes on a pan on the bottom of the oven to create vapor or add the pan when pre-heating the oven and pour 1 cup of very hot water into the pan before adding the dough.  Bake for approximately 20 - 25 minutes. Let cool and serve. Enjoy!

Ciabatta bread recipe! This homemade bread is crusty and filled with holes! It's easy to make in the bread machine. Serve it for sandwich, soup or a dinner side dish!

Easy Ciabatta Bread

water

sugar

bread flour

dry yeast

rosemary

Place all the ingredients into the pan of your bread machine, in the order your dough machine requires. Select the Dough cycle and start it.

Add a generous amount of flour to a counter surface and place dough on it. Cover with plastic wrap and let rest for 20 minutes.

Divide the dough into 2 pieces, forming a bread loaf shape with each. Place dough onto a nonstick baking sheet. Dust lightly with flour on top.

Preheat oven to 425 degrees. With a water bottle, spritz the bread loaves with water. Please don't skip this step - this makes the bread crispy! Bake bread for 25 to 30 minutes, or until slightly brown.

Easy small batch ciabatta rolls are fluffy and airy with a perfect crunchy, crackly crust. They take only 10 minutes to prepare and require no kneading.

Easy Small Batch Ciabatta Rolls

instant yeast

240 grams water, at room temperature (approximately 1 cup)

300 grams all-purpose flour (approximately 2.5 cups)

In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma). Let it sit for 2 minutes.

In a large bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with an 80% hydration (flour to water ratio). 

Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster).

Prepare the Dough (1 hour rise time):

Apply some water onto your hands and stretch and fold the dough in the bowl by folding the edges into the centre, one edge at a time. Wet hands make it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes.

Repeat this stretch and fold step, then cover with plastic wrap and let the dough rest for another 30 minutes. Then, repeat the stretch and fold step a final time and let it rest for another 30 minutes. After 3 rounds of stretch and folds with 30 minute resting periods, the dough will rise and approximately double in size.

Stretch and Fold the Dough (1.5 hour rise time):

Transfer dough to a floured surface. Note that the dough will still be very sticky and that is okay. Sprinkle dough with a little flour and shape it into a rectangle by gently pulling the dough from underneath. Be careful not to press the dough because the air holes trapped inside might get squeezed out. 

Roll the dough into a log and press the edge to seal. Divide the rolled dough into 4-5 equal parts, and place each piece at least two inches apart, onto a well-floured work surface. Let the dough rest for about 40 minutes. This is called the final proofing.

Shape the Dough (40 minutes rise time):

Carefully transfer each dough onto a parchment-lined 8x12-inch baking tray. Because the dough is still quite sticky, dust with flour to help with handling it. Set aside.

Fill a baking pan with water and place it in the bottom of your oven. Preheat the oven to 420 F, and allow it to fill with steam from the water. When the oven is ready, slide the baking tray in and spray some water over the dough immediately. Bake for 20 minutes.

Let the bread cool for 20 minutes. To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when they are done. 

Bake the Ciabatta Rolls:

My first try at baking ciabatta rolls and they turned out great. Will definitely make them again.

This corner deli’s bacon-egg-and-cheese-on-a-roll makes a trifecta of promises, but Robert Newton’s version of the sandwich, encased in bread that’s both crusty and springy, actually fulfills them. Yes, “tomato jam” sounds weird, and having to make your own ketchup before your first cup of coffee, even worse. But, the jam can be prepared in advance, and the payoff of its savory tang — paired with hearty bacon, fresh eggs and deep, complex Cheddar — render the prep time a mere trifle of an inconvenience. Whether you’re trying to cure a hangover, or impress brunch guests, this recipe will always gratify.

Ciabatta Egg Sandwich With Tomato Jam

Olive oil

shallot,

garlic,

coriander

fennel seeds

brown sugar

anchovy

lemon juice

tomato purée

oregano

black pepper

Cheddar cheese

ciabatta rolls

Make the tomato jam: In a medium saucepan, warm 3 tablespoons olive oil over low heat, then add shallots. Once they soften, add garlic. Cook for about 1 minute, or until the garlic starts to soften but not brown, then add the coriander and ground fennel. Allow the spices to toast slightly and become aromatic, adding more oil as needed so the mixture remains a thick paste and the herbs do not burn. Add the brown sugar and anchovy; use a wooden spoon to mash them into the paste. Once they are combined, deglaze the pan with lemon juice, then add the tomato purée, oregano, salt and pepper to taste. Raise heat until mixture starts to boil, then turn it down and gently simmer about 30 minutes, whisking often, until jam thickens. Remove from heat and add salt to taste. As it cools, jam will continue to thicken.

Make the tomato jam:

Heat oven to 250 degrees. Place the bacon in a large, cold skillet, then cook over low to medium low heat, turning until crisp on both sides. Set aside on a plate. Remove all but 1 tablespoon fat from the skillet.

Slice the ciabatta rolls in half and place on a baking sheet. Put 2 slices of cheese on each top half, and smear bottoms generously with tomato jam. (Refrigerate remaining jam for other uses.) Put bread in oven to warm.

In a large bowl, whisk the eggs together with a little salt and pepper. Put the skillet on medium heat and when hot again, gently scramble eggs. Once eggs are just firm, divide them among the ciabatta bottoms. Top with 2 slices bacon, and then the ciabatta tops. Serve immediately.

Make the sandwich:

The best recipe for homemade Italian Ciabatta Bread. It's extremely easy to make. It's made with King Arthur Unbleached Flour, olive oil, salt, water, Red Star Active Dry Yeast and milk.&nbsp;

King Arthur Unbleached Bread Flour

water ((room temperature))

Red Star Active Dry Yeast

Tablespoons warm water

Tablespoons milk

Make the starter the night before you plan to bake the bread (at least 6-8 hours before making the bread).

Mix yeast and warm water in a cup. Allow to stand for a few minutes.

In a medium bowl add flour, water and yeast mixture. Stir until combined. Cover with plastic wrap and allow it to sit at room temperature on counter overnight.&nbsp;

For the Starter

In the standing mixture add yeast and warm milk. Allow to stand a few minutes.&nbsp;

Add flour, salt, olive oil, water and the starter. Mix together for about 10 minutes.&nbsp;

Lightly grease a large bowl. Transfer dough to the bowl and cover with plastic wrap. Place in a draft free area and allow it to sit until doubled in size (about 2 hours).&nbsp;

Turn the bread dough out on a lightly floured surface. Divide in half to make two loaves.&nbsp;

Place each loaf on a piece of parchment paper.&nbsp;

Lightly dampen a dish towel or flour sack and cover dough. Place in a draft free area and allow to rise again (about 2 hours)

We recommend using a pizza stone when baking this bread. Place stone in oven and Preheat oven to 425 degrees Fahrenheit.&nbsp;

Transfer dough to pizza stone and bake for 25-30 minutes or until golden brown. To get a crispy crust use a spritzer bottle and spritz dough with water or place a pan of water under the pizza stones while baking.

When bread is done turn oven off. Prop oven door open for heat to escape and&nbsp; allow bread to cool in oven. Or you can transfer breads to a wire rack to cool. Allow bread to cool completely prior to cutting.

ENJOY!

For the Bread

Long before Emily Weinstein was the editor of NYT Cooking, she wrote columns about learning to cook and bake for the Food section’s long-defunct Diner’s Journal blog. This recipe, part of her penultimate baking column, comes from Sarah Black, who was credited for bringing ciabatta to New York in the early 1990s. Make sure to bake it to a very dark brown: Color is flavor here, and the deeply burnished crust makes for a fabulous end result.

Ciabatta

hot-to-the-touch water (about 100 to 110 degrees)

Vegetable oil (for coating the bowls)

Cornmeal (for sprinkling on the baking stone)

Sprinkle the yeast on top of the 1 3/4 ounces of hot water to let it dissolve, and set aside. Sprinkle the salt on top of the flour and stir to incorporate. Make a well in the center of the flour — salt mixture, and add the cool water little by little.

After the yeast has dissolved into the warm water, add it to the mixture, stir to incorporate, then stop and let the mixture sit for 30 minutes.  Cover the bowl with plastic wrap and write the time with permanent marker on the top.

After 30 minutes, sprinkle flour on your work surface, then scrape the dough out onto it. Tap your hands in a little flour, then gently flatten the dough into a rectangle, with the short side facing you. Using a bench scraper, flip the top edge down to just below the center, then flip the bottom side up above the center. Do the same with each side, then turn dough over and dust off the flour. Place the folded dough in a a bowl slicked with vegetable oil and let it sit for 30 minutes, again, covered with plastic wrap with the time written on it.

Fold the dough again, using the same method as above. Place the dough in a second oiled bowl, covered with plastic, and let it ferment until it has doubled in volume, 1 to 2 hours.

As the dough is rising, preheat the oven to 475 degrees, and put a baking stone on the middle rack, and an empty pan (for water) on the bottom rack. After the dough has doubled in volume, sprinkle a little more flour onto your workspace. Then, sprinkle a lot of flour onto the back of a baking sheet. Scrape the dough out onto the counter, tap your hands in flour, and gently flatten the dough into a large, even rectangle of approximately 12” x 8” x 1” high. Use a bench scraper or a knife to cut the dough into 4 equal pieces, approximately 3” wide and 8” long. Fold each piece, top-down to center, then bottom-up to above-center, in the same way you folded the dough in step 3. Place each folded piece seam-side down on the floured baking sheet. Cover with oiled plastic wrap and let it rise for 30 to 60 minutes, or until the dough has doubled in volume.

Sprinkle more flour on the counter. Take one ciabatta piece at a time and stretch it very gently to lengthen. Turn it upside-down and place back onto the back of the floured sheet tray.

After all of the pieces have been stretched, sprinkle 4 tablespoons of a mixture of half cornmeal and half flour on the baking stone. Shuttle the ciabatta pieces off the sheet tray and onto the stone. To shuttle, first gently move the sheet tray back and forth to loosen the dough, then, as the pan is held above the baking stone, a quick shake up and down should help slide the dough onto the actual stone. (If you prefer, you can pick up and balance the piece of dough with two hands or even try to move it with the help of a spatula; you just want to get the loaves onto the stone.) Pour water into the pan on the bottom rack in order to make steam; you can also spritz the loaves with water. Avert your face as you pour the water and quickly close the oven door.

The dough should bake to a very dark brown in approximately 30 minutes. Let the bread cool before cutting into it.

Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic <a href="https://cooking.nytimes.com/recipes/1016452-italian-bread-salad-panzanella">panzanella</a> with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like <a href="https://cooking.nytimes.com/recipes/1021140-memphis-dry-rub-mushrooms">dry-rub mushrooms</a> and <a href="https://cooking.nytimes.com/recipes/1021490-spicy-tamarind-pork-ribs-with-scallions-and-peanuts">spicy tamarind pork ribs</a>.

Country Panzanella With Watermelon Dressing

skin-on watermelon, seeds discarded

Kosher salt

whole-grain mustard

thyme leaves

red-pepper flakes

white wine vinegar

fine sea salt

watermelon, rind discarded

cucumber

onion

basil leaves

feta

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

Light, porous and airy on the inside, crusty and golden brown on the outside ciabatta bread is all about flavor and texture.

Ciabatta Bread Recipe

water ((lukewarm))

(260 grams) bread flour ((measured after sifting))

water (lukewarm)

(650-750 grams) bread flour ((measured after sifting))

½ tsp salt

tbsp extra virgin olive oil

In a medium size bowl add water and dry yeast. Wait 10 minutes until the yeast is fully dissolved and has a “creamy’ texture.

Mix in the flour. You should get a very loose and sticky dough. It should have consistency thick enough not to come off from the spoon as, say, sour cream or greek yogurt, but wet enough so that it’s impossible to knead it by hand.

Cover the bowl with a plastic wrap and let the dough rest at a room temperature for 3-4 hrs or overnight. I just don’t recommend leaving biga for more than 24 hrs as the yeast will start to over-mature and loose its power.

Once biga is rested it will become bubbly and might become even looser when you left it. Now pour lukewarm water in the bowl, going around the edges of the bowl and pouring small portions at a time. This is how we hydrate and aerate biga even more at the same time liberating it from the bowl.

Pour biga and wate mix into a bowl of a standing mixer, oil the dough hook.Turn on your mixer on low speed, knead for a 1-2 minutes and start adding flour.

In the last portion of flour (approx 1cup) add salt and mix it into the flour. Add to the dough.Knead on medium speed for 10 minutes. You’ll notice the dough starting changing its texture. Becoming more smooth and starting to climb up the hook. Increase mixer speed to high and knead for another 10 minutes. If you mixer bowl is large enough you’ll see the dough coming off the bowl sides. That’s a perfect sign the dough is ready and has developed strong gluten.You would be able to tell just from the look that it’s very silky and shiny.

Transfer the dough to a big oiled bowl, so that there is enough space for the bread to double or triple.Cover with plastic wrap and let it rise at a room temperature for about 40-50 minutes.

After the first 40-50 minutes the dough will double in size. Deep a silicon spatula in a water and start folding the dough onto itself, from the outside to the center of the bowl. You should be able to make 6-10 folds.

Do it gently, so that the dough becomes well aerated and not deflated.Now using both hands, rise the dough from the bowl letting it fold, turn the bowl 90 degrees and fold in the same manner again. Cover with plastic wrap and let rise for another 40-50 minutes.

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