Rosemary Ciabatta
recipe

This delicious rosemary-infused ciabatta is a perfect addition to any meal. The combination of a crispy crust and a soft interior makes it an excellent bread for everyday use or special occasions.
Preparation Time: 2 hours (including rising time)
Serving Size: 2 loaves

Ingredients:

- 500 g all-purpose flour
- 350 ml water
- 10 g salt
- 5 g sugar
- 7 g dry yeast
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary

Instructions:

1. In a large bowl, mix the all-purpose flour and salt together.
2. Dissolve the dry yeast and sugar in warm water. Let the mixture rest for 5 minutes.
3. Add the yeast mixture and olive oil to the flour mixture. Knead the dough for 10 minutes until it is elastic and smooth.
4. Incorporate the dried rosemary into the dough and knead until well mixed.
5. Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
6. Turn the dough out onto a floured surface and divide it into two portions. Shape the loaves and place them on a baking paper-lined tray.
7. Cover the loaves and let them rise for another 30 minutes.
8. Preheat the oven to 220°C (428°F).
9. Bake the loaves in the oven for about 20-25 minutes, until they are golden brown and crispy.
10. Allow the loaves to cool on a rack before serving.

Nutritional Information (per 100 g):

- Energy: 250 kcal
- Protein: 8 g
- Carbohydrates: 50 g
- Fat: 4 g
- Fiber: 2 g
- Salt: 0.5 g
Enjoy your fresh rosemary ciabatta with butter or a dip!

Reviews: 3.21 (2781 reviews) ★★★★★ share