Jamie Oliver Recipe 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.
- Prep Time: 20
- Rising TIme: 120
- Cook Time: 25
- Total Time: 2 hours 45 minutes
- Yield: 6
- Category: Bread
- Method: Baking
- Cuisine: Italian
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.