Spicy Tuscan Ciabatta
Infuse your bread-baking repertoire with bold Italian flair by trying this Spicy Tuscan Ciabatta recipe. This irresistibly crusty loaf features a subtle heat from crushed red chili flakes, aromatic garlic powder, and fragrant dried oregano, all perfectly balanced to complement the airy, chewy texture of traditional ciabatta. Made with simple pantry staples like bread flour, olive oil, and active dry yeast, this recipe is approachable yet delivers artisan-level results. The addition of cornmeal dusting ensures a rustic finish and delightful crunch to the crust. Whether paired with a hearty Tuscan soup, smeared with pesto, or dipped in olive oil and balsamic vinegar, this homemade spicy ciabatta is sure to elevate any meal. Ready in just over two hours, it’s a flavorful baking adventure worth savoring.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Bread flour
- 350 ml Warm water
- 2 tsp Active dry yeast
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tbsp Crushed red chili flakes
- 2 tsp Garlic powder
- 1 tsp Dried oregano
- 2 tbsp Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the bread flour, yeast, salt, crushed red chili flakes, garlic powder, and dried oregano.
Gradually add the warm water and olive oil to the dry ingredients, mixing until a sticky dough forms. If using a stand mixer, knead on low speed for 5 minutes. If kneading by hand, work the dough on a floured surface for about 8 minutes.
Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
Preheat your oven to 220°C (430°F) and place a baking stone or an inverted baking tray inside to heat up.
Once the dough has risen, gently deflate it and transfer it to a floured surface. Shape it into a flat, rectangular loaf about 10 inches long.
Sprinkle a sheet of parchment paper with cornmeal, then place the shaped dough on top. Let it rest for another 20 minutes.
Carefully transfer the parchment paper with the dough onto the hot baking stone or tray. Bake for 20–25 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
Serve warm or at room temperature. Enjoy your Spicy Tuscan Ciabatta with your favorite soups, spreads, or simply with olive oil and balsamic vinegar.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4740 mg | 206% | |
| Total Carbohydrate | 401.9 g | 146% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 1.8 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 749 mg | 16% | |
*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.
