- April 2016
- Serves 8-10
- Hands-on 30 min, oven 25-30 min, plus rising & overnight fermenting
You can add olives, sun-dried tomatoes or rosemary to take this classic ciabatta recipe up a notch.
For tips on kneading and proving, see our guide on how to make bread.
- Dairy-free recipes
- 2.5g (0.4g saturated)
- 19.4g (0.6g sugars)
Knead in some pitted olives just before you leave the dough to prove. Sun-dried tomatoes and rosemary also work well.
Watch this video of the kneading technique used in the recipe.
Biga is an Italian-style starter or pre-ferment. It’s a mix of flour, water, yeast and sugar that’s left to develop and ferment before being added to the main loaf. The extra time involved adds flavour and helps give an open texture to the ciabatta.
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