Start making the yeast.

In a small bowl, mix the dry yeast with 100 ml of warm water (of a total of 375 to 400 ml).

Let it rest for about 5 minutes until bubbles form.

2. Mix the ingredients to make the dough.

Mix the bread flour and salt in a large bowl.

Mix the yeast mixture, the remaining water and the olive oil with the flour mixture.

Blend until the ingredients form a sticky dough. If the dough is too dry, add a little water until it is the right thickness.

First increase:

Place a clean towel or plastic wrap over the bowl and let the dough rise in a warm place for 1 to 2 hours until it has doubled in size.

Shape the dough into a mold.

Preheat the oven to 430°F (220°C) before use.

Sprinkle a flat surface generously with flour and carefully place the dough on top. Make sure you don’t press the dough too hard.

Shape the dough into a rough rectangle by folding it a few times.

Place the dough on a baking tray lined with baking paper or a floured kitchen towel, cover and let rest for about 30 minutes.

Bake in the oven.

Place the bread in the preheated oven and bake for 20 minutes until golden brown and crispy.

To get a crispy crust, place a pot of water in the oven while baking to create steam.

Let cool and serve.

Remove the ciabatta bread from the oven and let it cool on a wire rack before slicing and serving.

opportunities to serve.

Serve with olive oil and balsamic vinegar for dipping.

For use in sandwiches or toasted sandwiches.

Serve it with soups or salads for a complete meal.

Cooking tips

Continued on the next page