Jason's Quick Ciabatta

Discover the joy of artisan bread-making with Jason's Quick Ciabatta, a delightful recipe designed to bring the classic flavors of Italian ciabatta to your table with ease. This no-knead method combines bread flour, instant yeast, and warm water to create a sticky dough that transforms into beautifully airy, golden loaves with a crisp crust and soft, open-crumb interior. With minimal prep and just 15 minutes of hands-on time, this recipe offers the perfect balance between simplicity and authenticity. A light dusting of semolina flour not only adds a rustic touch but also enhances the texture of each loaf. Perfect for dipping in olive oil, crafting gourmet sandwiches, or serving alongside soups, Jason's Quick Ciabatta is a go-to recipe for any home baker seeking maximum flavor with minimal effort.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 500 grams Bread flour
• 1 teaspoon Instant yeast
• 2 teaspoons Salt
• 400 milliliters Warm water
• 1 tablespoon Olive oil
• 2 tablespoons Semolina flour (for dusting)

Directions

Step 1

In a large bowl, combine the bread flour, instant yeast, and salt. Mix well to evenly distribute the ingredients.

Step 2

Add the warm water and olive oil to the bowl of dry ingredients. Stir using a wooden spoon or silicone spatula until a shaggy, sticky dough forms.

Step 3

Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 1.5 to 2 hours, or until it has doubled in size and is very bubbly.

Step 4

Preheat your oven to 220°C (425°F). Place a baking stone or an inverted baking sheet in the oven to heat. Also, place a small oven-safe dish with water on the bottom rack to create steam.

Step 5

Generously dust a clean surface with semolina flour. Carefully pour the risen dough onto the floured surface, handling it gently to preserve the air bubbles.

Step 6

Using floured hands or a bench scraper, shape the dough into a rough rectangle. Divide it into two equal portions. Lift each portion onto a parchment-lined baking sheet, maintaining its rectangular shape.

Step 7

Dust the tops of the loaves with a bit more semolina flour. Let the dough rest for 10-15 minutes while the oven finishes preheating.

Step 8

Carefully slide the parchment paper with the dough onto the heated baking stone or inverted baking sheet in the oven.

Step 9

Bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Step 10

Remove the ciabatta loaves from the oven and allow them to cool on a wire rack for at least 20 minutes before slicing. Serve fresh with olive oil, butter, or your favorite accompaniments.

Nutrition Facts

Serving size	(950.9g)

Amount per serving	% Daily Value*
Calories	2012.9

Total Fat 21.8g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 4731.3mg	0%
Total Carbohydrate 392.9g	0%
Dietary Fiber 15.0g	0%
Total Sugars 1.6g
Protein 63.4g	0%

Vitamin D 0IU	0%
Calcium 79.2mg	0%
Iron 22.5mg	0%
Potassium 565.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 9.7%

Protein: 12.5%

Carbs: 77.7%