1/1 Photo of Bread Machine / Abm Rustic Style Ciabatta
2 hrs 10 mins
1 hr 40 mins
I looooove ciabatta bread, especially when toasted and dipped in herbed olive oil. I was put off from making my own as it seemed pretty complicated and time-consuming-- but fear not for I have developed a wonderful ciabatta recipe that you can create in your bread machine! It's open for variations (it would be great with fresh or dried rosemary) since it doesn't bake in the machine, namely with the top. I prefer to leave it plain but I left some tips on how to get that nice rustic look and crackly feel. (3.5 cups AP flour + 3.5 Tbsp vital wheat gluten = 3.5 cups bread flour) Dough cycles for machines vary, 90 minutes is how long mine takes.
My Private Note
Units: US | Metric
- 473.18 ml warm water
- 1.87 ml active dry yeast
- 0.25 ml sugar
- 7.39 ml kosher salt
- 828.06 ml bread flour
- 118.29 ml whole wheat flour
- 29.58 ml olive oil
PREPPING THE PAN
- 1In the bread machine's basin, proof the yeast by pouring in the warm water and dissolving the pinch of sugar in it then sprinkling the yeast on top-- if you don't have a 1/8 teaspoon size or a sliding measuring spoon, just leave few millimeters of leeway in a 1/2 tsp size spoon.
- 2Let the yeast proof for 10 minutes with the bread machine's lid open.
- 3Add the flours and salt and blend well by hand or slowly with a dough hook until the flour has completely absorbed the water.
- 4If you want add rosemary or other herbs, add them now too and blend.
- 5Pour on the olive oil around the bin but don't blend it in by hand.
- 6Close the bread machine and set it for a 2-lb loaf (1.5 should work if that's all your machine goes up to) at the DOUGH CYCLE. Kick back and let it do its work!
- 7When the dough cycle ends, leave it in the machine, covered, for 20-30 minutes to rise. After the rise is complete, preheat the oven to 425°F.
- 8Grease an 11 x 7 pan with the 1/2 tsp olive oil-- NOT a loaf pan. This bread is best coming out relatively flat! The olive oil is a must for this, cooking spray won't make it come out the same! Brush the olive oil all over the inside of the pan, then sprinkle the cornmeal all over the bottom of the pan.
- 9Extract the dough from the bread machine, it should have a wonderful thick and elasticy consistency. Lay it into the prepped loaf pan and smooth out the top when done.
- 10Bake at 425F for 20-30 minutes or until golden brown on top.
- 11For that rustic look and crackly feel, brush a little olive oil onto the top and dust with some flour prior to baking.
- 12For Roman style ciabatta, season with marjoram and you can also make it ciabatta al latte by softening the dough with milk.
Browse Our Top Yeast Breads Recipes
You Might Also Like...View All Yeast Breads Recipes
Nutritional Facts for Bread Machine / Abm Rustic Style Ciabatta
Serving Size: 1 (85 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 175.5
- Calories from Fat 27
- Total Fat 3.1 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 220.1 mg
- Total Carbohydrate 31.9 g
- Dietary Fiber 1.6 g
- Sugars 0.1 g
- Protein 4.5 g