Jamie Oliver’s Ciabatta Bread is a simple, rustic Italian bread with a crispy crust and a soft, airy interior. Known for its distinctive shape and open crumb structure, ciabatta is perfect for making sandwiches, serving with olive oil, or pairing with soups and stews. This recipe uses basic ingredients to create a delicious, homemade loaf that rivals any bakery.
What is Ciabatta Bread?
Ciabatta is an Italian bread that originated in the 1980s. It has a slightly crunchy crust with a light, airy, and open-textured crumb. The high water content in the dough gives ciabatta its unique chewiness and holes, making it perfect for soaking up olive oil or sauces. Jamie Oliver’s version of this classic bread is straightforward, using simple ingredients and easy techniques to achieve a perfect homemade loaf.
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Why You Should Try This Recipe
- Authentic Italian bread: Homemade ciabatta bread that brings the flavor of Italy to your kitchen.
- Versatile: Great for sandwiches, serving with soups, or as a side dish with olive oil and balsamic vinegar.
- Crispy crust: A perfect, crunchy crust that adds texture to every bite.
- Light and airy crumb: The open crumb structure gives the bread a satisfying chew.
- Simple ingredients: Made with just a few pantry staples, yet it’s packed with flavor.
Ingredients Needed to Make Jamie Oliver Ciabatta Bread
- Strong bread flour (500g / 4 cups): Essential for achieving the perfect structure and crumb.
- Water (350ml / 1½ cups, lukewarm): Hydrates the dough and creates the open crumb.
- Dried yeast (7g / 2¼ tsp): Helps the bread rise and creates air pockets.
- Olive oil (2 tbsp): Adds richness and flavor to the dough.
- Salt (1½ tsp): For seasoning and enhancing the flavor of the bread.
- Sugar (1 tsp): To help activate the yeast.
Equipment Needed
- Large mixing bowl
- Wooden spoon or stand mixer with a dough hook
- Kitchen scale (optional)
- Baking sheet
- Clean kitchen towel
- Parchment paper
Instructions to Make Jamie Oliver Ciabatta Bread
1. Activate the Yeast:
- Mix yeast, water, and sugar: In a large bowl, combine the lukewarm water, dried yeast, and sugar. Stir gently and let it sit for about 10 minutes until it becomes frothy.
2. Make the Dough:
- Add the flour and salt: Gradually add the strong bread flour and salt to the yeast mixture. Stir with a wooden spoon or use a stand mixer with a dough hook attachment on low speed until a sticky dough forms.
- Add olive oil: Drizzle in the olive oil and continue mixing for about 5-10 minutes, until the dough is smooth but still quite sticky. The high hydration in the dough is key to creating ciabatta’s airy texture.
3. Let the Dough Rise:
- Cover and proof: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
4. Shape the Loaves:
- Turn out the dough: Dust a clean work surface with flour and gently turn out the dough. Be careful not to deflate the dough too much.
- Shape the loaves: Divide the dough into two or three portions and gently stretch each piece into a rectangle, keeping the loaf rustic in shape. Transfer the dough onto a baking sheet lined with parchment paper.
5. Final Rise:
- Let it rest: Cover the loaves with a kitchen towel and allow them to rise again for 30 minutes.
6. Bake the Ciabatta:
- Preheat the oven: Preheat your oven to 220°C (425°F).
- Bake: Bake the ciabatta for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Cool: Let the bread cool on a wire rack before slicing and serving.
What Goes Well With Jamie Oliver Ciabatta Bread
- Olive oil and balsamic vinegar: Dip warm ciabatta slices in olive oil with a drizzle of balsamic vinegar.
- Soups: Serve alongside hearty soups like tomato, lentil, or minestrone.
- Cheese: Pair with soft cheeses like mozzarella or burrata for a delicious snack or appetizer.
- Sandwiches: Ciabatta is perfect for making sandwiches with fresh ingredients like tomatoes, basil, and mozzarella.
- Bruschetta: Toast ciabatta slices and top with chopped tomatoes, garlic, and fresh herbs for a simple, flavorful bruschetta.
Expert Tips for Making the Best Jamie Oliver Ciabatta Bread
- Use a high-hydration dough: Ciabatta dough is sticky and wet, which helps create the signature airy crumb. Don’t be tempted to add too much flour.
- Let the dough rise in a warm place: A warm, draft-free spot helps the yeast activate and the dough rise properly.
- Handle the dough gently: Be careful not to knock out too much air when shaping the loaves, as this could result in a denser crumb.
- Check for doneness: The bread should sound hollow when tapped on the bottom, signaling that it’s fully baked.
Easy Variations of Jamie Oliver Ciabatta Bread
- Olive ciabatta: Fold in chopped olives during the shaping process for a Mediterranean twist.
- Herb-infused ciabatta: Add chopped fresh rosemary or thyme to the dough for a fragrant loaf.
- Cheesy ciabatta: Mix in grated Parmesan or cheddar cheese for a cheesy version of this classic bread.
- Seeded ciabatta: Sprinkle sesame, poppy, or sunflower seeds on top before baking for added crunch and flavor.
Best Practices to Store Jamie Oliver Ciabatta Bread
- Store at room temperature: Wrap the cooled ciabatta in a clean kitchen towel and store it at room temperature for up to 2 days.
- Freeze for later: You can freeze ciabatta loaves by wrapping them tightly in plastic wrap and placing them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before reheating.
Best Practices to Reheat Jamie Oliver Ciabatta Bread
- Oven method: To reheat the ciabatta, place it in a preheated oven at 180°C (350°F) for 5-10 minutes until warmed through and crisp on the outside.
- Microwave method: While not ideal for crispy texture, you can microwave individual slices for 15-20 seconds.
How Can I Make Jamie Oliver Ciabatta Bread Healthier?
- Use whole-wheat flour: Substitute some or all of the bread flour with whole-wheat flour to increase the fiber content.
- Reduce the oil: You can cut back on the olive oil slightly to lower the fat content, though this may affect the texture.
- Add seeds: Incorporate chia seeds or flaxseeds into the dough for an extra boost of fiber and nutrients.
Nutrition Value (per serving):
- Calories: 220
- Fat: 5g
- Carbohydrates: 40g
- Protein: 6g
- Fiber: 2g
FAQs
Why is my ciabatta dough so sticky?
Ciabatta dough is meant to be sticky due to its high water content, which helps create its signature airy texture. Avoid adding too much flour, as this can result in a denser loaf. Instead, handle the dough gently with floured hands or a dough scraper.
How do I get big air holes in ciabatta bread?
To achieve large air pockets, it’s important to use a high-hydration dough and avoid overworking the dough during shaping. Gentle handling, long rising times, and allowing the dough to rise fully will help create an airy structure with large holes.
Can I make ciabatta bread without a stand mixer?
Yes, ciabatta can be made without a stand mixer. It requires some manual kneading, though, due to the sticky nature of the dough. Use a wooden spoon to mix the dough initially, then knead using the stretch-and-fold method to develop the gluten.
How do I keep ciabatta bread fresh?
To keep the ciabatta fresh, wrap it in a clean kitchen towel and store it at room temperature for up to 2 days. Avoid storing it in plastic, as this can make the crust soft. For longer storage, freeze the bread and reheat it when needed.
Final Words
Jamie Oliver’s Ciabatta Bread is a fantastic addition to any meal, with its crispy crust and airy crumb.
With a few simple ingredients and easy steps, you can make bakery-quality ciabatta at home!
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- Jamie Oliver Slow Cooker Sausage Casserole
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Jamie Oliver Recipe Ciabatta Bread
- Prep Time: 20
- Rising TIme: 120
- Cook Time: 25
- Total Time: 2 hours 45 minutes
- Yield: 6
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
Ciabatta is an Italian bread that originated in the 1980s. It has a slightly crunchy crust with a light, airy, and open-textured crumb. The high water content in the dough gives ciabatta its unique chewiness and holes, making it perfect for soaking up olive oil or sauces. Jamie Oliver’s version of this classic bread is straightforward, using simple ingredients and easy techniques to achieve a perfect homemade loaf.
Ingredients
- Strong bread flour (500g / 4 cups): Essential for achieving the perfect structure and crumb.
- Water (350ml / 1½ cups, lukewarm): Hydrates the dough and creates the open crumb.
- Dried yeast (7g / 2¼ tsp): Helps the bread rise and creates air pockets.
- Olive oil (2 tbsp): Adds richness and flavor to the dough.
- Salt (1½ tsp): For seasoning and enhancing the flavor of the bread.
- Sugar (1 tsp): To help activate the yeast.
Instructions
1. Activate the Yeast:
- Mix yeast, water, and sugar: In a large bowl, combine the lukewarm water, dried yeast, and sugar. Stir gently and let it sit for about 10 minutes until it becomes frothy.
2. Make the Dough:
- Add the flour and salt: Gradually add the strong bread flour and salt to the yeast mixture. Stir with a wooden spoon or use a stand mixer with a dough hook attachment on low speed until a sticky dough forms.
- Add olive oil: Drizzle in the olive oil and continue mixing for about 5-10 minutes, until the dough is smooth but still quite sticky. The high hydration in the dough is key to creating ciabatta’s airy texture.
3. Let the Dough Rise:
- Cover and proof: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
4. Shape the Loaves:
- Turn out the dough: Dust a clean work surface with flour and gently turn out the dough. Be careful not to deflate the dough too much.
- Shape the loaves: Divide the dough into two or three portions and gently stretch each piece into a rectangle, keeping the loaf rustic in shape. Transfer the dough onto a baking sheet lined with parchment paper.
5. Final Rise:
- Let it rest: Cover the loaves with a kitchen towel and allow them to rise again for 30 minutes.
6. Bake the Ciabatta:
- Preheat the oven: Preheat your oven to 220°C (425°F).
- Bake: Bake the ciabatta for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Cool: Let the bread cool on a wire rack before slicing and serving.
