Mini Italian Pressed Sandwiches + Homemade Ciabatta
Serves 220 mins prep10 mins cook
Freshly baked ciabatta bread made from scratch and layered with Italian flavors for a summer dinner party sandwich made without the mess!
0 servings
What you need
Instructions
To Make the Sponge: Combine the flour, water, and yeast together. Mix until no dry spots. Cover and set aside to rise in a warm environment for 3-4 hours. To Make the Ciabatta: Mix the water and sponge together. Mix in the salt. Add the flour and use a wooden spoon to mix until no dry flour spots. Cover and let rest in a warm environment for 30 minutes. Start the Kneading Process: Knead the dough IN the bowl by lifting up one "corner" and folding over the center. Rotate the bowl 45 degrees, lift up the next "corner" and fold over the center. Repeat two more times to lift up a total of 4 "corners." Cover the bowl to rise 30 minutes. Repeat the kneading process 3 more times for a total of 2 hours. Let Rise Once More: Once the kneading process is complete, let the dough rise 1 hour, until doubled in size. Store in the Fridge Overnight: Punch down the dough, cover, and place in them ridge overnight. The Next Morning: The next morning, line a large baking pan with parchment paper. Dust with flour. Shape into a Loaf: Gently stretch the ciabatta to shape into a large rectangular loaf like shape. Place on the prepared pan. Let rise uncovered for 2 hours. To Bake: Preheat oven to 425F. Bake the ciabatta for 20-25 minutes, rotating the pan halfway through baking, until golden. Let rest 20 minutes before slicing.View original recipe