- Dish type
- Italian bread
This is a bread machine version of the Italian classic. I make it about three times a week!
515 people made this
- 355ml water
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 450g bread flour
- 1 1/2 teaspoons dried active yeast
MethodPrep:15min ›Cook:30min ›Extra time:1hr rising › Ready in:1hr45min
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle and Start.
- Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
- Lightly flour or use lined baking trays. Divide into 2 pieces, and form each into either 2 round or long loves. Place loaves on prepared trays, dimple the surface and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
- Preheat oven to 220 degrees C/Gas Mark 7.
- Dimple dough for a second time, and then place loaves in the oven, positioned on the middle shelf. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.
Reviews & ratingsAverage global rating:(540)
Reviews in English (449)
This is a great recipe, thank you so much for posting. The mixture does turn out very wet which is a bit of an "uh oh" moment but it cooks really well and the bread tasted fab. As good as anything I've ever bought.-19 Jan 2013
This turned out great, true about the really sticky part but as it's the first time I've tried making ciabatta I daresay it gets easier with practice. The loaf lasted about 5 mins, I had to put the second one in the freezer to resist the temptation to eat it straight away! Won't be eating shop bought again!!!-19 Mar 2012
Great recipe and worked very well using dough mode on my bread maker and then knocked back and re rised in my bannaton and cooked in the oven-25 Oct 2017