Ciabatta

My favorite part of an Italian meal has to be the bread and olive oil. Something about a warm loaf of homemade bread is comforting.

When I was young, our family was large, and we didn’t eat in restaurants much. It wasn’t until I was on my own that I started to venture into the culinary world.

Iria’s is a family-owned restaurant that had been in the same family since its conception in the 1930’s. The place is small and cozy and filled with regulars. Everyone that walks through the front door of Iria’s is treated like family. It’s a party every time we eat there. The meals are huge and the sauce homemade. You will never get a bad meal from the Iria’s.

My ciabatta also has a nice crust and a flavorful center. dip it in a nice olive oil for that comforting feeling that only a loaf of bread like this can give.

Back in the late 1980’s and 1990’s, there were more family-owned businesses and especially more family-owned restaurants. As time has gone on, franchise restaurants continue to move into the area, and multi-generational restaurants have disappeared.

Iria’s has weathered every storm sent their way and they continue to treat everyone like family. Not much has changed at Iria’s, and that’s something to count on.

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Ciabatta

Ciabatta is more than a something used to dip olive oil. It is a flavorful bread with a crisp crust and a soft inside. An Italian meal would not be the same without it. 

Course bread

Cuisine Italian

Keyword Ciabatta

Servings 4 servings

Author Doug Bakes Staff

Ingredients

• 4 cups bread flour
• 1/2 teaspoon salt
• 1 & 1/2 teaspoons sugar
• 2 & 1/4 teaspoons active Dry Yeast
• 1/4 cup water (100 degrees)
• 1 & 1/2 tablespoons Olive Oil

Instructions

1. Place flour, salt, and sugar in a mixing bowl and set aside for later.
2. Dissolve yeast in 1/4 cup lukewarm water in a small bowl; let it stand 3 to 5 minutes. 
3. Pour yeast mixture, room temperature water, and oil into dry ingredients. Mix 5 to 7 minutes on high speed of electric mixer, until dough pulls away from the bowl. Mix 1 minute longer.
4. Place dough in greased bowl and cover with plastic wrap. Let rise 45 minutes in a warm draft-free area.

5. Oil hands. Scoop underneath half of the dough with your hand, lift one side of dough up and fold over to the other side of bowl. Replace plastic wrap over dough and let rise 45 minutes.

6. Oil hands and divide dough with a knife by cutting down the middle of the dough. Gently lift half of the dough from bowl with one hand and use other hand to pinch off and separate the dough (dough will be very wet and sticky). Handle dough carefully so as not to lose air bubbles. Place dough in an oval shape (approximately 9 x 5 inches) on the parchment lined baking sheet. Once placed on the sheet, do not move. Repeat for the other half of dough.

7. Press fingers into the dough (about 1/4-inch deep) to make indents, approximately 12 indents per loaf**. Loosely cover each loaf with an oiled plastic wrap to prevent sticking. Let rise 45 minutes.

8. Again, press indents into the dough and cover with oiled plastic wrap. Let dough rise an additional 45 minutes. Take the plastic wrap off and lightly poke indents in the dough. Place in preheated 425°F oven for 15 to 25 minutes or until crust is golden brown.