Italian Rosemary Ciabatta

• 3 ½ cups bread flour
• 1 ¾ cups warm water
• 2 tsp active dry yeast
• 1 tsp sugar
• 1 ½ tsp salt
• 2 tbsp olive oil
• 2 tbsp chopped fresh rosemary

Steps

1. 1 In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. 2 Add flour and salt to the yeast mixture and mix until a shaggy dough forms.
3. 3 Knead in olive oil and rosemary until dough is smooth and slightly sticky.
4. 4 Cover and let rise in a warm place for 1 hour, or until doubled in size.
5. 5 Preheat oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
6. 6 Shape dough into a rectangle and let rest for 20 minutes.
7. 7 Bake for 25 minutes, or until golden brown.
8. 8 Cool on a wire rack before slicing.

Nutrition

Tips

• For a crispier crust, place a pan of water on the oven floor while baking.
• Substitute fresh rosemary with 1 tbsp dried rosemary if needed.

Storage

Store in an airtight bag at room temperature for up to 2 days. Reheat in a warm oven to restore crispness.

Serving Suggestions

• Serve with olive oil and balsamic vinegar for dipping.
• Pair with a hearty minestrone soup.

FAQ