Prep time
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My latest favorite bread being the "slipper", the Italian retort to the French baguette. The fantastic ciabatta, a versatile light and open textured loaf.
Serves: 4 loaves
  • 500g strong white bread flour, plus extra for dusting
  • 10g salt
  • 10g instant yeast
  • 3 tablespoons olive oil
  • 400 ml lukewarm water
  1. Oil a 2 litre square plastic container.
  2. Sift flour into a large bowl or the bowl of a stand mixer with the dough hook attached.
  3. Add the yeast to one side of the bowl. Add the salt to the other side of the bowl. This helps stop the yeast being retarded by the salt.
  4. Add the olive oil and water and begin mixing on a slow speed. As the dough starts to come together, turn the speed up to medium and mix for a further 5-8 minutes until the dough is smooth and elastic.
  5. Tip the dough into the oiled container, cover with some plastic wrap and leave until at least doubled in size – a couple of hours.
  6. Preheat the oven to 220 C (200 C fan) and flour 2 baking trays.
  7. Generously dust the work surface heavily with flour. Gently tip out the dough (it will be very wet), trying to keep a rough square shape. Handle it gently so you do not knock much air out of the dough. Dust the top of the dough with more flour.
  8. Cut the dough in half lengthwise and divide each half lengthwise again. Place on prepared baking trays.
  9. Leave the ciabatta dough to rest for 10 minutes, then bake for 25 minutes, until the loaves are golden brown and sound hollow when tapped underneath. Cool on a wire rack.
Recipe by Cluck, Muck & Cook at