Ciabatta
Makes 4 loaves or 12 rolls
850 g plain flour
1 tbsp salt
1 tbsp olive oil
1 tsp sugar
15 g yeast
500 ml warm water (37°C)
Sift most of the flour (save 60 g for kneading), salt, olive oil and sugar into the mixing bowl.
Crumble the yeast over the ingredients. Add the water and mix for 5 to 6 minutes, until the dough is nice and smooth.
At this point, the dough should be soft and sticky. Brush the soft dough with olive oil.
Tap the dough out of the bowl onto a baking tray covered with baking paper (30 x 45 cm).
Cover the dough and leave to rise for about 1 hour.
Gently turn the dough out onto a floured surface. Sprinkle flour over the dough too. NB. Do not knead the dough.
Carefully divide the dough into four rectangular pieces (or more if you are making rolls).
Space them out on a baking tray covered with baking paper.
Leave to prove for at least two hours (preferably longer) before baking.
Bake in a preheated oven at 200°C for about 25 minutes.
