Real ciabatta bread is delicious; and complicated to make (or so it seems). This one seemed way easier. And it was! It was supposed to use semolina flour, which I didn’t have, so I used cornmeal instead. It gives it a slightly different taste than true ciabatta bread, but still is pretty tasty.
Ingredients:
- 3 cups bread flour
- 1 heaping cup cornmeal
- 2 tsp salt
- 2 cups warm water
- 2 tsp sugar
- 2 tsp dry active yeast
Directions:
- In a large bowl, combine water, sugar, and yeast. Let sit for 10 – 15 minutes or until foamy.
- Add flour, cornmeal, and salt to yeast mixture. The dough will be gooey.
- Let rise 1 – 2 hours.
- Turn dough out onto a cornmeal-covered surface and cut into 12 pieces.
- Roll each piece into a ball, sprinkle with cornmeal, and let rest for 10 minutes.
- Re-shape balls into rectangles and place on parchment-lined baking sheets.
- Let sit 20 minutes.
- Bake for 15 minutes at 425 degrees F, or until bottoms are slightly browned.
Not having any idea how these would go, I was pleasantly surprised by the good taste and moist texture. Next time I’ll try it with semolina flour like I was supposed to. I’m ready for sammiches!!
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