Ciabatta

For the ciabatta for the dampfl, melt yeast with 1 pinch of sugar in 100 ml of the water, add 2 tablespoons of flour, stir and let stand for 10 minutes.

Knead the rest of the flour with salt, olive oil, water and the dampfl into a smooth dough and let it rise in a warm place for half an hour.

Preheat oven to 220 degrees. Knead dough, roll out to about 2 cm thick, form into a roll, pull into a flat loaf and dust with flour.

Place bread on a baking sheet, cover with a kitchen towel and let rise for 1 hour.

Bake ciabatta for half an hour (middle rack), placing a container of water in the oven.

Preparation Tip:

Enjoy the ciabatta with a few drops of high quality olive oil and some freshly ground salt.

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