Oregano and Rosemary Ciabatta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 wheat flour, type 550
- 1 cube yeast
- 600 ml water, warm
- 4 teaspoons salt
- 4 tablespoon olive oil
- 4 tablespoon, heaped rosemary, dried
- 4 tablespoon, heaped oregano, dried
- 4 tablespoon, heaped black cumin
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in 600 ml of warm water and let it rest for about 15 minutes.
- Sift the flour into a bowl or divide everything into 2 bowls. Add the salt and 4 tablespoons each of oregano, rosemary and black cumin and mix dry. The olive oil can now also be added. Now the yeast water comes to the flour mixture and is kneaded well. Cover and let rise for 2 hours. Then the dough is sprinkled again with flour and kneaded. Now divide the dough into 4 equal parts and shape them into the desired shape, usually classic elongated for me. Place the bread on a baking sheet lined with baking paper, making sure there is enough space between them! Cover with a damp kitchen towel and let rise for 30 minutes.
- During this time, preheat the oven to 225 ° C fan oven. Put the ciabatta in the middle of the oven and bake for 25 minutes. Spray the bread well with water every 5 minutes.
- Let the loaves cool down.
- As a variation, I have already used the same recipe and added 100-150 g freshly grated Parmesan to the flour mixture as desired. The bread was also baked with poppy seeds and sesame seeds instead of black cumin. With poppy seeds, sesame seeds and parmesan, it is a good idea to save some of them and pour them over the breads before they go into the oven.
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