I used to make a decent amount of bread and write about it. For some reason, I got away from making bread. There is nothing better than warm bread and it makes the kitchen smell so good when baking. When you walk in a house with fresh bread, everyone automatically gravitates to the kitchen and will just start ripping some bread off the loaf. I made this recipe a couple of weeks ago while my daughter was still home. One of the complaints of making bread is how much time it takes, and therefore, you need a lot of prep time. This ciabatta bread only needs an hour or so for the rise. So if you plan ahead, just a little, you are set. My daughter and I whipped this ciabatta bread up in no time.
- Combine the all ingredients in your stand mixer except for the olive oil. Mix on low speed using a dough hook. Mix for 10 minutes, scrape down the sides if necessary.
- Add the olive oil and mix for 5 more minutes.
- Dough will be quite sticky and wet; that is what you want so resist the temptation to add more flour.
- Place dough on a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.
- Lightly flour baking sheets or line them with parchment paper.
- Using a serrated knife, divide dough into 2 pieces, and form each into a 3×14-inch oval.
- Place loaves on prepared sheets and dust lightly with flour.
- Cover, and let rise in a draft-free place for approximately 45 minutes.
- Preheat oven to 425 degrees F.
- Spritz loaves with water.
- Place loaves in the oven, positioned on the middle rack.
- Bake until golden brown, 25 to 30 minutes.