Ciabbata with Paprika, Parmesan and Italian Spices

Summary

Ingredients

• 900 g wheat flour
• 500 ml water, lukewarm
• 100 ml milk, lukewarm
• 42 g yeast
• 2 tablespoon olive oil
• some paprika powder
• some oregano
• some rosemary
• some thyme
• some marjoram
• some basil
• a bit salt
• some chives
• some parsley
• some parmesan or other cheese
• some semolina (wheat semolina) for the tray
• possibly dried tomato (s)
• possibly olives

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Instructions

1. Put the flour in a bowl, make a well in the middle. Mix the lukewarm milk with the yeast and pour into the well, mix the pre-dough with a fork, dust with flour and let rise for about 15 minutes.
2. Then gradually add the water and the 2 tablespoons of oil, knead everything until the dough comes off the edge of the bowl. Cover and let stand for at least 1 hour, the longer the better. It is best to place in a water bath or in a warm place.
3. Then add all the spices and the parmesan as you like, I used a lot of the paprika, it makes for a nice color. Knead everything well again. If you like, you can also use other cheeses than Parmesan or knead in dried tomatoes and olives.
4. Now divide the dough into 2 - 4 large pieces and shape each one into an elongated loaf. I made 3 loaves. They currently have space on a tray (unfortunately I only have one). You can also form buns.
5. Place baking paper on the baking sheet and sprinkle the semolina on top, then place the ciabatta. If you have a pizza stone or brick, you can also put it on the baking sheet and sprinkle the wheat semolina on it. Now let stand for another hour, possibly in the oven at approx. 40 ° C.
6. Finally, brush with olive oil, sprinkle with parmesan or other cheese and possibly herbs. Bake at 220 ° C (top / bottom heat) on the second rack from below or on the bottom rack for about 25 minutes.
7. If possible, prepare the dough the day before, so it can rise longer. You can also just make the pre-dough and prepare the dough the next day.