Ciabattine or flatbreads are a type of Italian bread characterized by a crunchy crust and a very airy, soft crumb. Great to eat as is, filled with cold cuts, with tomato and tuna, tomato and mozzarella… basically with anything…
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 4 ciabattine
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/4 cups all-purpose flour
- 1 1/4 cups water
- 1 1/2 tsp salt
- 2 1/2 tbsp extra virgin olive oil
- 1/2 tsp dry yeast
Preparation of the ciabattine or flatbreads
Pour the yeast and lukewarm water into a container with a hermetically sealed lid, with high sides.
Mix with a spatula to dissolve it then add the oil, still stirring, the sifted flour and finally the salt.
Mix the dough thoroughly with a spatula or a spoon until a homogeneous mixture is formed.
Close the container with its lid and let the dough rest for 45 minutes.
Now wet your hands with oil and directly in the container make folds by lifting an edge of the dough and folding it over itself towards the center, do the same for all 4 sides.
Close the lid again and let it rest for another 30 minutes.
Another round of folds, another 30 minutes of rest with the lid closed.
Third round of folds, last rest of 40 minutes.
Generously flour the work surface and flip the dough onto it, after flouring it, try to stretch it with your hands into a rectangular shape.
Cut the dough into 4 pieces.
Sprinkle the dough with more flour and cover with a cloth.
Let it rise again for 30 minutes, naturally, in winter with a lower temperature, the rising times need to be longer.
Preheat the oven to 428°F and bake the bread on a baking sheet covered with parchment paper for about 18/20 minutes or until you see it well cooked! If you have a baking stone, bake it directly on the stone without parchment paper.
Remove from the oven and let it cool before biting into your sandwiches😋
