It has long been loved by the Russians. It is so convenient to cook grilled sandwiches, croutons and croutons for serving with various sauces from it! If you are wondering how to prepare ciabatta at home, then read this article. We will share with you the secrets of its preparation, as well as describe some of the most popular recipes.

at home

If you decide to cook this fragrant Italian bread according to all the rules of culinary art, then be patient and approach the cooking process as seriously as possible. Cooking ciabatta at home:

• Mix 450 grams of flour with one teaspoon of salt and dry yeast (ten grams). To better combine the dry ingredients, sift them through a sieve.
• Pour 350 grams of water into a bowl and mix it with flour.
• Cover the dough with a towel and leave to ferment for 12 hours. It will be better if you put the dough in the evening. In this case, for breakfast you can serve fresh fragrant bread straight from the oven.
• Dust the work surface with flour and place the dough on it. Be careful - it will be quite sticky and runny.
• Wrap the edges of the dough towards the center so that it resembles a loaf. Repeat the procedure several times. As soon as the dough acquires a dense structure, divide it into two equal parts.
• Gently stretch the blanks with your hands so that each one acquires a rectangular shape (10 by 20 cm).
• Put the future bread on a waffle towel, thickly sprinkled with flour, cover with a second towel and let stand for one hour.
• Preheat the oven, line a baking sheet with parchment paper and carefully place the ciabatta on it. To create steam in the oven, spray water into it with a spray bottle.

After half an hour, when the bread is sufficiently browned, turn off the oven and call your family to the table.

Homemade ciabatta bread (with filling)

The preparation of this bread will not cause difficulties for an experienced hostess. However, you should pay attention to some of the nuances of this recipe. So, how is real Italian ciabatta made at home? The process is:

• For dough, mix 100 grams of flour, one bag of yeast, 200 ml of water and 30 grams of sugar.
• When the base is ready, leave it to rise for 12 hours (under a towel) at room temperature.
• When the time is right, pour 450 ml of water into the dough, add 15 grams of salt and 900 grams of flour. Knead the dough, do not forget to add a little vegetable oil to it.
• While the dough is rising, prepare the filling. It can be fried onions, dry herbs (for example, oregano or basil), capers and sun-dried tomatoes, olives.
• Divide the finished dough into three equal parts and knead each, adding the filling. Form three loaves and let them stand under the cloth for about an hour.
• Bake the bread in the preheated oven for about ten minutes.

Ciabatta with cheese

Making ciabatta at home can be a creative process for you. Try to make bread with the addition of cheese - and your loved ones will definitely appreciate the new dish. For this:

• Mix in a deep bowl 450 grams of flour, 300 ml of water, half a teaspoon of salt and a bag of yeast. Leave the dough (as usual) for 12 hours.
• 50 grams (you can take Adyghe or cheese), cut into cubes or knead into crumbs with your hands.
• Sprinkle the table with flour, put the dough on it, and evenly sprinkle it with cheese on top. Wrap the edges of the workpiece to the middle, cut it in half, cover with a thick cloth and leave it alone for an hour.
• When the ciabatta has risen, carefully transfer it to a parchment-lined baking sheet. Pour some water into another baking sheet and put it in the preheated oven as well.

After half an hour, the bread will acquire a golden crust and will be ready. Serve it to the table with fragrant sauces or make it the basis for sandwiches.

Ciabatta with and garlic

This recipe was invented specifically for those cases when tasty and fragrant bread was left out of work and became stale. You can fix the current situation with the help of small tricks. Spicy ciabatta at home is prepared as follows:

• Cut the dried loaf with a knife from above, without touching the base, along and several times across.
• spread evenly over the entire surface of the bread.
• Chop the parsley, rosemary and oregano. Pass the garlic through a press, combine it with herbs, ground pepper and olive oil.
• Rub the mixture on the inside and outside of the ciabatta.
• Crumple up a piece of parchment that fits the size with your hands, soak it in water and wrap the bread with it. In this form, ciabatta should stay in the oven for about ten minutes.

Conclusion

As you can see, Italian ciabatta is not so difficult to prepare at home. The main thing is to choose your favorite recipe and get down to business.

Today we have an unprecedented event - a recipe for shamelessly white bread - Italian ciabatta! But as an example of working with wet dough and kneading it in an Ankarsrum kneader, it is perfect. In addition, admit, despite the ardent love for whole grain healthy bread, past ciabatta (this is the correct pronunciation, I was not mistaken) is still difficult to pass, this is not bread, but magic! The dough is silky, stretches with transparent films, puffs up with bubbles, fluid and elastic at the same time, the bread is porous and spongy, but not as pliable as a featherbed. At the same time, the taste of bread is also surprising: there is no butter or sugar in it, but it is so soft and creamy, and how beautiful it is!

Many people are afraid to bake ciabatta because the recipe seems very complicated, working with it is scary, they can’t believe that they will get the desired “holes” in the bread. In fact, everything is not so difficult, you just need to know how to do it right, and then everything will work out. Shall we start?

For steam you need:
150 gr. wheat white flour;
150 gr. water;
10 gr. rye or wheat tarter.

I baked two options at once, one on a thick Italian sourdough (disposal of leftovers) and the second on a 100% sourdough, I will dwell on the second variant in more detail. Dissolve the starter in water, add flour and mix, cover with cling film and leave overnight. In the morning, we should get a fluffy sourdough with lots of bubbles.

For test:
Whole sourdough (dough);
315 gr. white wheat flour;
215 gr. water (warm, about 30 degrees);
10 gr. salt;
½ tsp bio-yeast + a pinch of sugar.

If you are against yeast to the bone, do not take yeast, and without it everything will work out (but longer), but initially the recipe suggests the presence of these. The dough for this recipe turns out to be quite wet, so to make it convenient to work with, you need to know a few tricks.

batch.I kneaded with a stationary scraper and hook, most often I use the hook.

Weigh all the ingredients in separate containers, pour some of the water (50-70 grams) into a cup, add a small pinch of sugar, pour in the yeast, mix and set aside. After 15 minutes, a small yeast cap should appear in the cup.

This cup of water is strategic, if you're using yeast that doesn't need to be activated, still discard some water (no yeast) to add as you knead, this will help you get a firmer, less runny dough.

Pour the rest of the water into the mixing bowl, dissolve the leaven, sift the flour and turn on the mixer at minimum speed for a couple of minutes. The contents of the bowl should first turn into a lumpy mass, then, as the flour is mixed and moistened, into a sticky dough. Turn off the mixer, cover the bowl with a wide bag so that the dough does not dry out and leave for 20 minutes.

After 20 minutes, add half the yeast water and salt (do not mix yeast water with salt, salt inhibits yeast), start kneading on speed 3. When the added water is completely combined with the dough, add the rest of the water (with or without yeast) and continue kneading for another 7 minutes, maximum 10.

The finished dough will be silky and fluid, if left alone for a few minutes, it will immediately spread along the bottom of the bowl.

First remove the scraper from the dough mixer, then the hook, and then, using a manual scraper, remove the dough and transfer it to a bowl greased with vegetable oil. Fold the dough, pull into a ball and lay to rise. The dough will begin to spread out almost immediately.

Fermentation 2.5-3 hours, during this time it is desirable to fold the dough at least three times. But if you notice that the dough “weakens” and becomes more fluid during fermentation, fold it every half hour. By the end of fermentation, it should become lush and bubbles should appear inside it.

Dust your work surface well with flour and turn out the dough. Sprinkle it with flour and carefully stretch it into a rectangle. I worked with the dough on a floured towel, on which I sometimes spread the dough.

Divide the dough into two parts with a scraper, form blanks, wrapping the dough with an overlap. I also rolled up the long ends of the dough to fit under my hat. If necessary, transfer the workpieces to a linen towel rubbed with flour (if not molded on it).

Make towel edges around the blanks so that the blanks do not stick together and do not spread, provide support to the extreme sides, sprinkle the ciabattas with flour. Proofing time 1.5 hours. During this time, I checked the blanks a couple of times to see if they stuck to the towel and sprinkled the problem areas with flour.

Preheat the oven to 230-240 degrees with stone, I warmed for 40 minutes, as usual. If you are planning to bake under a hood or in a roaster, and your “bell” has thick walls, then, like the duckling, you need to heat it together with the oven, that is, heat it up in advance. Carefully transfer the blanks or one blank onto the parchment (I baked in turn, so I shifted one blank) and turn over to the other side so that the bubbles in the dough are evenly distributed (and so they will be concentrated on the top of the bread). It is important here not to stretch the workpiece, you need to take it from the long sides so that, on the contrary, it folds like an “accordion”, and carefully level it on the parchment. The first 15 minutes of baking with steam or under a hood, after 15 minutes remove the steam without lowering the temperature, bake for another 15 minutes.

Wait until it cools down to at least warm, and cut, cut, do not be sorry! This is a wonderful bread)) Try to bake it, it's a great pleasure!

Italy and Italians can rightly be proud of their bread, its taste, appearance, variety. From many names - focaccia, rosetta, ciabatta, chirela, bovolo, it blows with a pleasant bread "spirit". All these types of bread are good in their own way. Some of them, such as ciabatta, can be baked at home in the oven, which we will do by preparing homemade ciabatta.

It is convenient to take the simplest recipe as the basis for homemade ciabatta. It does not require much effort to knead the bread dough, but it does take time to ferment. It is optimal to put the dough at eight or nine in the evening. In the morning form a ciabatta and bake it. Thus, by about eight in the morning there will be delicious fresh bread with a crispy, toasted crust and a tender crumb with “holes” that look like holes in good cheese.

Homemade ciabatta in the oven: a step by step recipe

Ingredients for two buns:

• Take 400 grams of flour for bread and 100 grams for the formation of ciabatta;
• Yeast, preferably fresh, but you can also dry, 5 grams;
• Water - 350 ml;
• Salt;

You will also need a saucepan, five times larger in volume than the volume of dough during kneading.

How to cook Italian ciabatta at home in the oven

1. Pour yeast into water. The water should be slightly warmer than the temperature in the room, about 30 degrees.

2. Add flour and salt. Mix the dough with a spoon or spatula without kneading it with your hands and without removing it from the pan. The dough is more liquid than for other types of bread.

3. The dough for ciabatta will be suitable for about 7 - 8 hours.

4. When this process is over, you need to take a baking sheet. Cover it with baking paper and pour a few tablespoons of flour on it.

5. Carefully remove half of the dough.

Lay it on the flour and fold all four edges up, forming a rectangular ciabatta.

Do the same with the second part of the test.

6. Once formed, the ciabatta stands for another hour.

7. Place a tray on the bottom of the oven. Pour about one cm of water into it. This is necessary to maximize the rise of ciabatta during cooking in the oven. In Italy, ciabatta is cooked in wood-burning ovens, which provide the bread with a spongy soft crumb and a crispy crust.

Place a baking sheet with bread in the center of the oven. Set the maximum temperature. As a rule, in domestic ovens it is +240.

8. As soon as the top crust turns brown, turn off the fire.

Leave the ciabatta in the oven for about an hour.
The resulting Italian ciabatta bread will be so delicious that it can be eaten in an instant.

• For sourdough:

2 cups of flour

1 glass of water (250 ml)

1.5 teaspoons dry yeast

• For test:

Leaven

3.5 cups flour

2 cups water (500 ml)

1.5 teaspoons of salt

a small amount of olive oil for greasing the mold and the blades of the combine

Description

There are several methods and many recipes for ciabatta. The cooking option I propose is one of them and does not claim to be absolute. It was formed from the recipe of an "Italian Italian" living in America, who grew up on this bread, a master class by an Italian chef - I spied on the process of standing-folding the dough from him and recommendations for baking ciabatta at home, taken by me from a book on Italian cuisine . I love this recipe and I hope you enjoy it too.

COOKING:

The sourdough is prepared on the eve of baking, because. requires fermentation (from 4 to 24 hours at room temperature). Ready sourdough can be stored in the refrigerator for up to 4 days. For sourdough, mix dry yeast and water. Let stand for 5 minutes so that the yeast is saturated with water and goes into solution, stir and gradually add the amount of flour required by the recipe. Be sure to sift the flour, if it is not lazy, then sift twice. As a result, you should get a watery dough, the consistency of which is usually compared with thick oatmeal, i.e. it will be thick enough that it won't slip off the spoon, but not thick enough that you can knead it.

After kneading, let the dough stand - breathe for 10-15 minutes, close the container with the starter with a lid or film and leave at room temperature for at least 4 hours, and for a maximum of a day. It is not recommended to leave the starter for more than 24 hours, because. yeast may begin to mutate. If necessary, you can put the starter in the refrigerator, where it can be stored for up to 4 days. If you are very short on time, you can determine the readiness of the starter in this way: during the fermentation process, the starter will first grow, then its growth will stop, the surface will be covered with bursting bubbles, and it will begin to settle. As soon as the starter begins to reverse movement - settling, it can be used. I usually make the sourdough the day before and just leave it on the table.

The dough for ciabatta is convenient to knead in a food processor, as it is quite liquid and sticky.
Lubricate the blades of the combine with olive oil, put the starter into the bowl and turn on the combine at low speeds. Gently, in small portions, add slightly warm water. When the water is fully incorporated, add the sifted flour in small portions. In the last portion of flour before mixing in the dough, add the amount of salt required by the recipe. After all the components are added and the dough takes on a uniform appearance, it is necessary to knead it well. To do this, gradually increase the speed of the mixer and knead for about 20 minutes. If you knead the dough in a large bowl, then you will notice that at the very beginning of kneading the dough will actively stick to literally everything and in all directions - to the walls of the bowl, to the bottom, to the blades, but in the process of kneading it will start to stray into a lump, will cease to stick to the walls and will, as it were, rise up the blades. This means that the dough is sufficiently kneaded and ready for proofing. Usually, after the dough has come together, it is customary to knead it for another 5 minutes at a good speed of rotation of the combine. Along the way, a few words about the consistency of the test. Since ciabattas are different, the dough for them is prepared differently in consistency. In production parlance, this is called the hydration level of the dough. The higher the hydration level of the dough, the looser the ciabatta will be, i.e. the more liquid the dough, the larger the hole. My recipe produces a dough with a medium level of hydration, but you can easily add flour and get ciabattas with a denser crumb, or vice versa, you can add a little less flour and then your ciabattas will be even more full of holes.
Well kneaded dough for ciabatta is stretched "out the window". This is professional baker's jargon, which means that the dough stretches well and can be stretched so thin that a window gap is visible through it, and when stretched, such dough breaks in the center, forming a window.

Grease a proofing bowl with olive oil and lay out the dough. So that the dough does not stick to your hands, grease your hands with olive oil or moisten with water. Personally, I prefer water. Cover the dough with a lid or film and leave at room temperature for 40-50 minutes. After this time, the dough must be folded. The dough is folded in 2 stages. At the first stage, several additions are made from the edges to the center.

In the second step, the dough is gently lifted and folded in half. Usually do 3-4 half additions.

In passing, I draw your attention to the fact that the dough for ciabatta DOES NOT knead! It's shaping up! Of course, in the process of addition, a small kneading of the dough occurs, but it is not necessary to specially knead it. After folding, cover the container with the dough again and leave warm for another 40-50 minutes. Repeat the addition process. Cover again and leave for another 40-50 minutes. Next, dust your worktop generously with flour and carefully lay out the dough. When laying out, do not help the dough with your hands so as not to knead, but simply turn the bowl over and wait - the dough will come out by itself. Stretch the pastry out into a rectangle.

When stretching, do not crush the dough! just grab it from below and stretch it. If I wrote it incomprehensibly, watch the video, as it is difficult to describe this process in words. Divide the stretched dough into pieces.

Depending on the size of the oven and your desire, you can divide it in half, you can, like me, into 4 parts, or you can into 6-8 parts. The final proofing of the dough is usually carried out on linen. The fabric, firstly, helps to form ciabattas, because if you simply proof on the table, the dough will spread a lot and the ciabattas will turn out to be unnecessarily flat. Secondly, the fabric allows you to create a characteristic pattern on the surface of the ciabatta, which, in my opinion, is also important. So, dust the fabric with flour, spread the dough, dividing it with fabric rollers, cover with the remaining fabric on top and leave it warm for about 40 minutes. Sometimes they say that the final proofing is carried out until doubling in volume.

You can check the degree of proofing of the dough as follows: gently press your finger on the dough that has come up: if the finger mark quickly disappears, then the dough did not last, if the dough falls when pressed, then it has stopped. With sufficient proofing, the fingerprint does not disappear, but does not fall off either. Transfer the risen dough very carefully to the baking paper, laying it up with the side that was directly on the fabric. Flatten very gently—stretch the ciabatta to your desired shape.

Ciabatta baked with steam. I'll try to explain. For baking, you will need two baking sheets - deep and shallow. Before baking, we put a deep baking sheet on the bottom of the oven, put the shallow one in the center position, turn on the oven at 220 ° C and wait until the oven is completely heated. We take out a shallow baking sheet (it should be hot), drag the paper with the dough onto it and put it in the oven. We sprinkle the walls of the oven with water, pour about half a glass of very hot water into a deep baking sheet and immediately close the oven door. As a result, steam is generated in the oven, which helps the dough to rise and form a crispy crust. After 10-12 minutes, check the presence of liquid in a deep pan. If there is no water left there or there is very little left, bake the ciabatta until fully cooked, if there is a lot of water, open the oven door, pull out a deep baking sheet, close the door and bake further. In the second stage of baking, steam makes the baking process very difficult, it is not needed. And a few more words about the baking temperature. On the roller, I baked ciabatta at a constant temperature of 220 ° C, because. my stove just can't get any higher heat. If you have the opportunity to heat it up to a hotter state, first set it to 240-250 ° C, and immediately after installing the baking sheet with the dough, reduce the heat to 220 ° C. This is done in order to compensate for the loss of heat when the oven is opened. Bake for about 25-30 minutes until the characteristic hollow sound when tapped. Transfer the baked ciabatta to a wire rack and let cool for 10-15 minutes.

Enjoy your meal!

How to cook ciabatta? Step by step recipe

Ciabatta can be served both as an addition to any other dish, and as a full-fledged dish with filling. There are many variations of this dish. Most often, Italian bread is combined with meat, cheeses, vegetables and sauces.

We suggest you try the fragrant ciabatta bun, following the recipe with the photo step by step. The recipe for a delicious and simple ciabatta will allow you to knead the dough at home to prepare the desired consistency and bake a bun with a spicy aroma and appetizing look.

Main Ingredients:

• 800 g of wheat flour (350 grams for sourdough, 450 grams for dough);
• half a liter of water (180 milliliters for sourdough, 340 milliliters for dough);
• 1 package of yeast - 1 package (1/2 teaspoon for sourdough, 10 grams for dough);
• 50 g olive oil;
• spices.

Step by step cooking recipe:

1. Before you start cooking, you need to divide the flour, yeast and water in order to knead the dough and make a starter. 800 grams of flour is divided into 350 grams and 450 grams, which will be used to prepare the sourdough and the dough itself, respectively. Water also needs to be divided: 170 milliliters are poured for sourdough, the rest is left in order to knead the dough. We do the same with yeast. We leave half a teaspoon for making sourdough and about 10 grams for kneading the dough. The sourdough must have an airy structure.
2. We mix flour, water and yeast in the given proportions using a mixer and a special nozzle for making dough. Mix the ingredients slowly and for a long time in a deep bowl. The flour must be well sifted, and the water must be heated.
3. The prepared mixture should ferment for about a day in a warm and dark place, as well as under a film.
4. When the starter is infused, you can knead the dough. To do this, take the remaining flour, yeast and salt and mix. Pour vegetable oil and sourdough into the mixed ingredients, and then add warm water. At low speed, mix all the ingredients with a mixer into a homogeneous mass for ten minutes. The consistency of the dough should be slightly watery, but elastic and tender. Leave the resulting mass in a large deep bowl until it rises.
5. Later, the dough must be kneaded back and transferred to the same bowl for two hours, while adding the desired filling. For filling ingredients, you can use pieces of vegetables, spices and spices, cheese, pieces of meat, olives and even nuts.
6. After that, the dough should be laid out on a floured table and formed into loaves (you can make small buns or one large loaf). You no longer need to knead the dough, but you can form the shape by pulling it vertically or horizontally until it reaches a flattened shape.
7. Ready-made bread rolls can also be left for an hour, sprinkled with flour.
8. The oven should be heated to the maximum temperature and make sure that the environment in it is moist (you can use a container of water or a spray bottle).
9. At 220 degrees, bake bread for about twenty minutes.

The finished dish is porous and soft!

Rye ciabatta. Sourdough Recipe

Cooking ciabatta at home is not difficult, but you must follow all the rules exactly with the recipe. Below we will present a detailed recipe for Italian rye sourdough bread, which will allow you to cook this wonderful dish at home.

To bake rye bread, you need to use not only wheat, but also rye flour. The rest of the baking recipe is similar to the classic variation. In rye ciabatta, add the same amount of wheat and rye flour, salt, sugar, yeast, warm water, vegetable oil, your favorite seeds for taste, and follow the classic recipe, keeping the proportions.

To give the bun a spicy and rich taste, aromatic spices and other ingredients are used to add to the dough. Ciabatta can be cooked with olives, olives, herbs, onions or garlic, peppers or tomatoes, as well as salmon and even chicken.

There are also many recipes for making Italian bread without yeast - yeast-free ciabatta. Or you can safely take up cooking ciabatta with fresh yeast or pressed live yeast. The main nuance of cooking is the willingness to improvise with the filling, but full compliance with the given recipe.

Dark ciabatta made from rye flour can be cooked not only in the oven or bread machine, but also on the stone. A recipe with a photo or video can be found on the Internet and, following step-by-step instructions, prepare delicious bread the same as true Italians do.

Italian bread with cheese. Recipe with photo

A step-by-step recipe for Italian ciabatta with cheese at home will allow you to bake a real original dish. A recipe with photos and videos from Yulia Vysotskaya will help you knead the dough correctly in order to bake such popular bread at home. Preparing this variation of ciabatta with cheese is quick and easy! The recipe for Italian bread resembles the standard.

Main Ingredients:

• 250 ml of warm water;
• 4 g yeast;
• 250 g flour;
• a pinch of salt and sugar;
• cheese for stuffing.

Step by step cooking recipe:

1. Mix flour, yeast, salt and sugar in warm water to knead the dough.
2. Using a mixer with a whisk to prepare the dough, knead the ingredients in a deep bowl for about ten minutes at high speed.
3. The dough should be homogeneous and stick off the bowl (when stirring, you can add flour).
4. We leave the resulting mass in a deep bowl, covered with a towel, until it rises (from two to three hours). You can add the desired filling - in our case, cheese.
5. Cheese for the filling can be grated or cut into cubes.
6. The dough must be laid out on a table sprinkled with flour and give it the desired shape of loaves.
7. Future loaves laid out on parchment can be left for forty minutes, also covered with a towel.
8. The oven is heated to maximum temperature. At 220 degrees, you need to bake bread for about forty minutes, not forgetting to “splash” the oven with water about two times.
9. The finished dish should be cooled, covered with a towel so that it turns out soft and porous.

If you want to change the ingredients, you can safely add not only cheese, but also spices, olives, seeds to the dough. By diversifying the usual recipes, you can surprise your guests with new variations of this simple dish!

ciabatta recipe at home

Making traditional bread from Italy at home is not very difficult. Products for ciabatta can be easily found in the supermarket, and most have them at home. With the help of step-by-step instructions with photos, you can make homemade ciabatta bread. The recipe is simple and quick to prepare.

We will tell you how to bake ciabatta in a bread machine. The recipe for bread in a bread machine is very simple and will allow even novice cooks to please guests with fresh and warm bread, which is suitable for a hearty breakfast!

To prepare a flour product, use the instructions for ciabatta in a bread machine with a photo or step by step. For baking, you will need a standard set of ingredients from classic recipes, as well as garlic and spices for the filling.

Main Ingredients:

• 250 g wheat flour;
• 150 ml of water;
• 4 g dry yeast;
• 1 tsp salt;
• 1 st. l. vegetable oil;
• 2 tsp spices (you can take a mixture of "Italian herbs");
• 1 tsp dry minced garlic.

Panasonic ciabatta step by step recipe:

1. To knead the dough in a bread machine, mix flour, yeast, salt, garlic and spices.7
2. Fill everything with the right amount of water.
3. Turn on the test kneading function.
4. The bread machine should work for about two hours, after which the resulting liquid mass must be removed from the bowl and put on the table.
5. We form loaves from the dough and leave for thirty minutes.
6. On the main mode of the bread machine, bake the dough until golden brown (about half an hour).
7. Taking the bread out of the oven, they are covered with a towel for five to ten minutes.
8. The finished bun should be porous and soft.

In order for Italian buns to succeed, you can use a bread machine of any company. For example, pastries can be baked in a Panasonic 2501 (Panasonic), Redmond, Mulineks or Kenwood bread machine. Recipes for ciabatta in a slow cooker with photos from Italian chefs will help you recreate the taste of a real Italian meal made from rye flour.

The Italian ciabatta recipe from Jamie Oliver, Yulia Vysotskaya, Richard Bertine and other chefs will give you the opportunity to replace your usual pizza, bun or cheese sandwiches with something completely new! The Ciabatta Sandwich Recipe allows you to use Italian bread for everyday breakfasts and dinners!

Enjoy your meal!