Italian Ciabatta By Paul Hollywood Recipes
ITALIAN CIABATTA BY PAUL HOLLYWOOD
A straightforward Italian ciabatta recipe that's relatively easy and supremely satisfying to make. It's by Paul Hollywood from his awesome book 'How to Bake'.
Provided by Leyla Kazim
Categories Bread
Number Of Ingredients 6
Steps:
- Lightly oil a 2-3 litre square plastic container. It's important to use a square tub here to help shape the dough.
- Tip the flour in the bowl of the mixer and add the salt to one side and the yeast to the other side, so they're not close. Add the olive oil and ¾ of the water and begin mixing on a slow speed with the dough hook attachment. As the dough starts to come together, slowly add the remaining water. Then mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy. See Tip 1 below.
- Tip out the dough into the prepared tub and spread it so it reaches all sides and corners. Cover with a tea towel or reusable plastic wrap and leave somewhere warm until it has doubled or even trebled in size, 1-2 hours or longer. See Tip 2 below.
- Once the dough has doubled or tripled in size, pre-heat your oven to 220C. Line two baking trays with baking parchment or silicone paper. If using baking paper, dust with lots of the strong flour.
- Dust your work surface heavily with more of the flour and add some semolina too, if you have it. Carefully tip out the dough (it's pretty wet) onto the work surface. There is no need for knocking back, handle the dough gently so you keep as much air in it as possible. Coat the top of the dough with more flour and/or semolina. Cut the dough in half length ways and divide each of those in half length ways also. You should now have four long pieces of dough.
- Stretch each piece a bit length ways and place on the prepared baking trays. See Tip 3 below. Leave the dough to rest uncovered for 10 minutes.
- Bake for 25 minutes or until the loaves are golden brown and sound hollow when tapped. Cool on a wire rack. Do try and eat some whilst still warm though. Not difficult.
Nutrition Facts : ServingSize 4 Loaves, Calories 552 kcal, Carbohydrate 96 g, Protein 14 g, Fat 11 g, SaturatedFat 2 g, Sodium 978 mg, Fiber 4 g, Sugar 1 g
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- Tip the flour into the bowl of a stand mixer fitted with the dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three quarters of the water and mix on low speed.
- Add the olives, manchego, onion and coriander and mix to evenly distribute. Tip the dough into the oiled container, cover and leave it for 1–2 hours at room temperature, until at least doubled in size.
- Meanwhile, make the tzatziki. Grate the cucumber into a sieve set over a bowl and sprinkle over the salt. Mix the salt into the cucumber, then leave the cucumber to drain for 10 minutes.
- Dust the work surface heavily with semolina. Carefully tip the dough onto the surface. It will be very loose and flowing, but don’t worry. Handle it gently to keep as much air in it as possible.
- Dust the top of the dough with semolina, then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into about 18 strips.
- Bake the breadsticks for 15–20 minutes, until brown, then remove them from the oven and transfer them to wire racks to cool. Serve the breadsticks with the tzatziki for dipping.
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