Garlic and Basil Ciabatta Bread
Elevate your homemade bread game with this artisan-inspired Garlic and Basil Ciabatta Bread. This rustic Italian loaf boasts a soft, airy texture with crispy golden edges, enhanced by the aromatic blend of fresh garlic and basil. Made with simple pantry staples like all-purpose flour, active dry yeast, and olive oil, this homemade ciabatta is incredibly easy to prepare. The dough’s long rise ensures a beautifully light and chewy crumb, while flavorful additions like minced garlic and chopped basil infuse every bite with herbaceous, garlicky goodness. Perfect for serving alongside soups, salads, or as the base for gourmet sandwiches, this impressive bread is a delightful addition to any meal. Whether you’re a seasoned baker or a beginner, this recipe will make your kitchen smell heavenly and your taste buds rejoice.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 2.5 tsp Active dry yeast
- 1 tsp Sugar
- 2 tsp Salt
- 400 ml Warm water
- 3 tbsp Olive oil
- 4 cloves Fresh garlic cloves (minced)
- 15 g Fresh basil leaves (chopped)
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
In another bowl, mix the flour with salt. Gradually add the flour mixture to the yeast mixture, stirring with a wooden spoon or using the dough hook of a stand mixer.
Add the olive oil, minced garlic, and chopped basil to the dough. Knead the dough on a floured surface or in the stand mixer for about 10 minutes until smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm location for 1.5 to 2 hours, or until it doubles in size.
Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Punch down the dough to release air bubbles, then transfer it to the prepared baking sheet. Shape it into a rectangular loaf, about 2-3 cm thick.
Use your fingers to make dimples all over the surface of the dough. Optionally, drizzle a little olive oil over the top.
Bake in the preheated oven for 20-25 minutes until the ciabatta is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 393.3 g | 143% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 5.3 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
