Homemade Ciabatta Bread {And The Best Garlic Bread On Earth}

Homemade Ciabatta Bread {And The Best Garlic Bread On Earth} might be a good recipe to expand your bread recipe box. This recipe makes 16 servings with 143 calories, 4g of protein, and 10g of fat each. For 35 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Mels Kitchen Café requires butter, olive oil, salt, and instant yeast. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes. Plenty of people made this recipe, and 114 would say it hit the spot. Overall, this recipe earns a rather bad spoonacular score of 19%. Try Garlic Ciabatta Bread, Roasted Garlic Ciabatta Bread, and Earth Bread for similar recipes.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

For the starter: Mix the starter ingredients in a small bowl until well combined. Cover the starter and let it rest at room temperature overnight, or for up to 15 hours. It will become bubbly and puffy.For the bread: Place all of the dough ingredients, including the starter, into the bowl of your mixer and beat at medium speed, using the flat/paddle beater, for 7 minutes (scraping the bowl as needed). As it starts to mix, it will be very wet and sticky. After mixing for 7 minutes, the dough will be smooth, soft, shiny, and elastic. Alternatively, knead the dough ingredients in your bread machine using the dough cycle.Using greased or lightly oiled hands, transfer the dough to a greased bowl or other rising container, cover it, and let it rise for 2 hours, deflating it halfway through, and then recovering and letting it rise another hour. If you’re using a bread machine, allow it to rise for an additional hour after the dough cycle has ended.Lightly grease your work surface/counter, and a half-sheet baking pan (18? x 13?) or similar large baking sheet or line it with parchment or a silpat liner. Grease your hands, as well.Very gently turn the dough out of the bowl onto your work surface; you don’t want to deflate it. It’ll lose a bit of volume, but don’t actively punch it down. Using a bowl scraper, bench knife, or your fingers, divide the dough in half. You should have two fat logs, each about 10? long x 4? wide.Handling the dough gently, transfer each piece to the baking sheet, laying them down crosswise on the sheet. Position them about 2 1/2? from the edge of the pan, leaving about 4? between them. Lightly cover the dough with heavily oiled plastic wrap or a proof cover, and allow it to rise for 60 to 90 minutes. Midway through, gently but firmly dimple the dough with your fingers, making fairly deep pockets. Towards the end of the rising time, preheat the oven to 425°F.Spritz the risen loaves with lukewarm water. You’ll see that the dimples have filled in somewhat, but haven’t entirely disappeared. Bake the loaves until they are golden brown, about 18 to 20 minutes. Remove them from the oven, and cool on a rack.To make garlic bread: Prepare the topping by combining the minced garlic cloves, melted butter, olive oil and a pinch of salt in a small bowl. Cut the loaves in half lengthwise, like you’re going to make giant sandwiches. Spread the cut halves with the garlic mixture. Bake the bread in a preheated 400°F oven for about 10 minutes, or until the topping is bubbly and the edges of the bread are starting to brown. Remove the bread from the oven, and sprinkle it immediately with the grated Parmesan and parsley, if desired. Cut in crosswise slices to serve.

 

Step by step:

For the starter

Mix the starter ingredients in a small bowl until well combined. Cover the starter and let it rest at room temperature overnight, or for up to 15 hours. It will become bubbly and puffy.For the bread

1. Place all of the dough ingredients, including the starter, into the bowl of your mixer and beat at medium speed, using the flat/paddle beater, for 7 minutes (scraping the bowl as needed). As it starts to mix, it will be very wet and sticky. After mixing for 7 minutes, the dough will be smooth, soft, shiny, and elastic. Alternatively, knead the dough ingredients in your bread machine using the dough cycle.Using greased or lightly oiled hands, transfer the dough to a greased bowl or other rising container, cover it, and let it rise for 2 hours, deflating it halfway through, and then recovering and letting it rise another hour. If you’re using a bread machine, allow it to rise for an additional hour after the dough cycle has ended.Lightly grease your work surface/counter, and a half-sheet baking pan (18? x 13?) or similar large baking sheet or line it with parchment or a silpat liner. Grease your hands, as well.Very gently turn the dough out of the bowl onto your work surface; you don’t want to deflate it. It’ll lose a bit of volume, but don’t actively punch it down. Using a bowl scraper, bench knife, or your fingers, divide the dough in half. You should have two fat logs, each about 10? long x 4? wide.Handling the dough gently, transfer each piece to the baking sheet, laying them down crosswise on the sheet. Position them about 2 1/2? from the edge of the pan, leaving about 4? between them. Lightly cover the dough with heavily oiled plastic wrap or a proof cover, and allow it to rise for 60 to 90 minutes. Midway through, gently but firmly dimple the dough with your fingers, making fairly deep pockets. Towards the end of the rising time, preheat the oven to 425°F.Spritz the risen loaves with lukewarm water. You’ll see that the dimples have filled in somewhat, but haven’t entirely disappeared.

2. Bake the loaves until they are golden brown, about 18 to 20 minutes.

3. Remove them from the oven, and cool on a rack.To make garlic bread: Prepare the topping by combining the minced garlic cloves, melted butter, olive oil and a pinch of salt in a small bowl.

4. Cut the loaves in half lengthwise, like you’re going to make giant sandwiches.

5. Spread the cut halves with the garlic mixture.

6. Bake the bread in a preheated 400°F oven for about 10 minutes, or until the topping is bubbly and the edges of the bread are starting to brown.

7. Remove the bread from the oven, and sprinkle it immediately with the grated Parmesan and parsley, if desired.

8. Cut in crosswise slices to serve.

Nutrition Information:

covered percent of daily need