Ingredients: Ciabatta dough: 220g all-purpose flour 160ml Water 2g yeast 8 g Olive oil 3 g Salt Pesto: 50 g Basil 5 g Garlic 60 g Pine nuts 40 g Parmesan cheese 50 ml Extra virgin olive oil Salt and black pepper to taste Method: Add lukewarm water to a bowl, sprinkle in the yeast, mix, and let it sit for 10 minutes. Stir in olive oil, salt, and flour. Mix with a spatula until combined. Cover and let it rest at room temperature for 30 minutes. Transfer the dough out, clean the bowl, grease it with olive oil, and place the dough back in. Wet your hands slightly (the dough is sticky) and fold it from each side toward the center. Cover and rest for 30 minutes. Repeat the folding once more, then cover and refrigerate for 8–10 hours. Flour your work surface, flip the dough out gently, and dust the top with more flour. Divide into two pieces and place each on floured parchment paper. Cover with a towel and let rise for 45 minutes. Preheat the oven to 250°C. Flip the dough onto a baking tray and bake with steam for 10 minutes. Lower the heat to 220°C and bake for another 10 minutes until golden and crisp. For pesto, Add basil into a food processor and pulse several times. Add garlic and toasted pine nuts into basil and pulse a few more times. Add grated parmesan cheese into the food processor and pulse. Add the olive oil and pulse several times. A the end season it with black pepper and salt. Perfect for a sandwich with pesto, prosciutto, buffalo mozzarella, arugula, olive oil, black pepper, and flaky salt. Enjoy!
3 Comments
Ingredients:
Ciabatta dough:
220g all-purpose flour
160ml Water
2g yeast
8 g Olive oil
3 g Salt
Pesto:
50 g Basil
5 g Garlic
60 g Pine nuts
40 g Parmesan cheese
50 ml Extra virgin olive oil
Salt and black pepper to taste
Method:
Add lukewarm water to a bowl, sprinkle in the yeast, mix, and let it sit for 10 minutes. Stir in olive oil, salt, and flour. Mix with a spatula until combined. Cover and let it rest at room temperature for 30 minutes.
Transfer the dough out, clean the bowl, grease it with olive oil, and place the dough back in. Wet your hands slightly (the dough is sticky) and fold it from each side toward the center. Cover and rest for 30 minutes. Repeat the folding once more, then cover and refrigerate for 8–10 hours.
Flour your work surface, flip the dough out gently, and dust the top with more flour. Divide into two pieces and place each on floured parchment paper. Cover with a towel and let rise for 45 minutes.
Preheat the oven to 250°C. Flip the dough onto a baking tray and bake with steam for 10 minutes. Lower the heat to 220°C and bake for another 10 minutes until golden and crisp.
For pesto, Add basil into a food processor and pulse several times. Add garlic and toasted pine nuts into basil and pulse a few more times.
Add grated parmesan cheese into the food processor and pulse. Add the olive oil and pulse several times.
A the end season it with black pepper and salt.
Perfect for a sandwich with pesto, prosciutto, buffalo mozzarella, arugula, olive oil, black pepper, and flaky salt. Enjoy!
It must be very delicious😋😋😋😋😋😋
Fantastic work chef Matin! delicious bite!