INGREDIENTS
2 3/4 cups flour
1/2 tsp salt
1/2 tsp active dry yeast
1 3/4 cups room temperature water
1/2 tbsp extra virgin olive oil
DIRECTIONS
- Using a large bowl, mix together the flour, salt, and active dry yeast using a large spoon.
- Pour in the water and the extra virgin olive oil and quickly mix together all the ingredients.
- The mixture will be very loose.
- If needed, quickly mix the dough with your hand to fully incorporate all the ingredients, while keeping the dough in the bowl.
- Tightly cover the bowl with tin foil.
- Set aside the dough and let it sit for 15-17 hours.
- Lightly coat a large cookie sheet with extra virgin olive oil and then dust with flour.
- Using a spatula, scrape out the dough from the bowl onto the cookie sheet.
- The dough will be very sticky so generously sprinkle flour on top of the dough and using the tips of your fingers, flatten the dough to roughly a half inch in thickness. Keep the dough in a long oval shape.
- Dust the top of the dough with flour and loosely cover with a cloth.
- Let the dough sit for 1 1/2 hours.
- Pre-heat the oven to 400 degrees F.
- Remove the cloth and place the cookie sheet in the oven.
- Bake for 30 minutes.
- Remove the ciabatta bread from the oven and let it cool on a wire rack.
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