The key of success with Ciabatta Bread is about kneading in order to get a soft, delicate, aerated texture that will give you the perfect sandwich bread for every occasion. Like every home made bread, it takes a little of time but you'll love the taste and consistency of it!
These Ciabatta sandwich rolls can be baked until almost done, cooled, wrapped in plastic wrap and frozen for up to 2 weeks. To use, just defrost at room temperature and bake 3 to 4 minutes until golden.
Makes 15 rolls| 30 minutes preparation| 1 h and 1/2 rising time| 15 minutes bake
1 1/4 cups of water
1 tbsp Dry Yeast
1/4 cup Extra Virgin Olive Oil
3 1/2 cups Bread flour
2 tsp salt
additional flour for assorted tasks
In the bowl of a standing mixer with the dough hook attached, mix water, yeast, oil, and flour at low speed for 3 minutes. With the machine running add salt, switch to medium speed and continue kneading for an additional 20 minutes.
Place the dough in a large floured bowl and cover with plastic. Let rest for 40 minutes.
Transfer the dough to a floured surface and flatten it out with the palm of the hand to remove air pockets.
Using a lightly floured rolling pin, roll the dough in to a 12x10 inch rectangle, 1/2 inch thick.
Carefully transfer the dough to a floured kitchen towel ( 100% cotton), cover with another kitchen towel, and let it rise for 50 minutes.
Place a square pizza stone in the oven and preheat to 420F degrees.
Using a sharp knife, cut the dough ( still on the towel) in to 16 rectangles. Working quickly, turn 8 of them over a pizza paddle and place with the puffed side down on the pizza stone. Bake for 15 minutes or until browned.