Baking · Italian

Rosemary Ciabatta Bread

I have been stress baking lately, and looking to truly get more knowledgeable with my baking. I have always considered myself a much stronger cook than baker, although I have some solid basic skills, thanks to my mother). My mother’s family used to own a bakery, and had the ability to hand make (and slice) dobos tortes and other delicacies. I have, like so many of us, warm memories playing in dough and creating joy for others. So, getting more skilled at baking, in many ways, is a return to my roots.

This recipe is adapted from Paul Hollywood (The Great British Bake Off). It uses a free-standing mixture. Ciabatta is normally very wet, so using the freestanding mixer simplifies the process. This recipe calls for a long, steady rise. Resist the temptation to add more flour or rush things along.

I added in rosemary, because it is my favorite herb to add to bread. It has so many healing properties (anti-inflammatory, soothing your stomach, relief from cramps) that I can’t help but use it for my foccaccia, ciabatta and rustic breads. I have two large bushes that grow in my yard, so the rosemary I use is organic and fresh.

You will need:

  • 4 cups white bread flour
  • 2 tsp salt
  • 2 tsp instant yeast
  • A freestanding mixer
  • A square plastic tupperware (with lid) lightly oiled with olive oil. The square helps shape the loaf.
  • Semolina (for dusting)

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