This Ciabatta is a winner - I promise!
It's so versatile too. Think buns for burgers or open steak sandwiches. Think garlic bread Oozing with garlic butter and rock salt. Think an easy Pizza base or dress it up Focaccia style with finger holes and olives. The options are only limited by your imagination!
This ciabatta has gone around Farming Mums NZ a few times now and I have never heard about a failure yet. The picture above is how it should look immediately after it has been thrown together - don't panic if your mix is a little wetter or drier - It will still come together.
Drizzled with olive oil and left to rise for a minimum of 1 hour in a nice warm place and this is how it should look. Puffy, bubbly and oozing in deliciousness.
Now I'm pretty flexible when it comes to toppings but this one is a favourite. The fact we have an enormous rosemary bush means that we thrash it around here and with it being in flower at the moment and drawing bees left right and centre it is particularly pretty right now.
Today I've gone with chopped fresh rosemary and garlic salt but don't just stop there.
- Olives and garlic
- Olives and fresh oregano
- Garlic oil and sesame seeds
- Dolloped in herb butter
- Sundried tomatoes
- Caramelised onions and cheese
With being so low carb focused and two family members with celiacs tests on the horizon this has been a little ignored lately so it's time to wake the beast...
500gm plain flour
2 tsp himalayan pink salt
1 tsp sugar
1.5 tsp of yeast granules
425ml of warm water
3 Tbsp Olive Oil
Chuck the flour, salt, sugar, yeast and warm water together in a large bowl and mix together well until fully incorporated.
Pour the olive oil over the dough.
Sit somewhere warm from a minimum of 1 hours or up to 10 (much longer and it will be OK but will collapse back down)
Pour out onto a lined baking tray and bake for 200 degrees Celsius for 30-45 minutes or until your desired level of colour is achieved.
Serve hot smothered in butter!.... or any other way you like.