Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for 1 to 2 hours, or until it has doubled in size.
4. Shape the dough:
Preheat the oven to 220°C (430°F).
Generously flour a work surface and carefully place the dough on it. Be careful not to let it spread out too much.
Shape the dough into a rough rectangle by folding it several times. Transfer the dough to a baking sheet lined with parchment paper or a floured cloth, cover again, and let it rest for about 30 minutes.
5. Bake:
Bake in a preheated oven for 20 minutes, or until the bread is golden brown and has a crispy crust.
To ensure a crispy crust, place a small pan of water in the bottom of the oven to create steam while baking.6. Cool and serve:
Remove the ciabatta from the oven and let it cool on a wire rack before slicing and serving.
Serving suggestions
Serve with olive oil and balsamic vinegar for dipping.
Use in sandwiches or paninis.
Pair with soups or salads for a complete meal.
Cooking tips
Make sure the water is lukewarm but not hot to properly activate the yeast. Handle the dough gently to maintain its airy texture.
Nutritional benefits
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