Easy No Knead CIABATTA BREAD at Home

By Vincenzo's Plate

Ingredients

Instructions

1. Put 40 g of the flour in a bowl with the warm water. Break up the yeast into it with your hands, then mix with a fork or spatula.
2. Add 2 tablespoons of extra virgin olive oil, then the sugar and salt, and mix through.
3. Gradually add the remaining flour, 10-20% at a time, mixing after each addition until no dry flour remains.
4. Cover the bowl with plastic wrap and leave it in the turned-off oven for 2 hours.
5. Remove the bowl and dough. Dust a board generously with flour, turn the dough onto it. Drizzle with a generous amount of extra virgin olive oil and spread it over the dough.
6. Fold each side of the dough over itself with a spatula, one section at a time, then dust the dough generously with more flour.
7. Cut the dough into 4-6 portions with a pastry cutter, lift each piece gently by both ends and place on a tray.
8. Preheat the oven to 230°C/446°F. Place a cake pan of water on the bottom of the oven. Bake the rolls for 20 minutes, then remove the water pan and bake 5 minutes more.

Summarized from Vincenzo's Plate's video. Watch it for the details.