In this video, I'll show you how to make a no-knead ciabatta that’s light, airy, and crispy. Let’s get started!
Ingredients:
- 3 1/4 cups (400 g) all-purpose flour
- 1 1/2 tsp salt (8.5 g)
- 1 tsp Sugar (4 g)
- 1 tsp instant yeast (3 g)
- 1 1/2 cups (350 ml) lukewarm water
- 2 tbsp Olive oil (27 g)
Instructions:
1- In a large mixing bowl, combine flour, salt, sugar and yeast. Add water and olive oil then mix with a spoon or spatula until a sticky dough forms.
2- Cover the bowl with plastic wrap and let it rise for at least 2 hours, the longer the better.
3- After resting, the dough will be very sticky. Dust your work surface generously with flour and scrape the dough out of the bowl.
4- Gently fold the dough over itself a few times to form a rough rectangle. Avoid overhandling to keep the airy texture.
5- Divide the dough to form small loaves.
6- Transfer the dough to parchment paper. Dust the top lightly with flour and cover with a kitchen towel. Let it rest for 40 to 60 minutes.
7- Preheat your oven to (245°C).
8- Pour a cup of water into a metal pan to create steam, which helps achieve a crisp crust.
9- Bake for 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
10- Let the ciabatta cool on a wire rack before slicing. Enjoy with olive oil, butter, or your favorite spread!