A traditional ciabatta dough is made in the bread machine before being shaped into loaves in this recipe. If you like, you can flavour it, but it's delicious made plain.
- 335ml water
- 450g bread flour
- 1 1/2 tsp. salt
- 1 tsp. sugar
- 1 tbsp. olive oil
- 1 1/2 tsp. dried active baking yeast
Place water, flour, salt, sugar, oil and yeast into the bread machine in the order recommended by the manufacturer. Select Dough setting and press Start.
Put the dough onto a floured board, cover with a large bowl, then leave to rest for 15 minutes.
Divide into two pieces, then form into two long loaves. Place onto two floured baking sheets, dimple lightly with your fingertips, and sprinkle with flour. Leave to rise for a further 45 minutes.
Dimple the loaves again, then bake at 220C for 25-30 minutes. For a chewier crust, spritz with water for a few times during cooking.