Oregano-Rosemary Ciabatta

Ingredients for 1 servings:

• 1,000 g wheat flour, type 550
• 1 cube of yeast
• 600 ml water, warm
• 4 tsp salt
• 4 tbsp olive oil
• 4 tbsp, heaped rosemary, dried
• 4 tbsp, heaped oregano, dried
• 4 tbsp, heaped black cumin

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 30 minutes

Makes 4 loaves of approx. 250 g each

Dissolve the yeast in 600 ml of warm water and let it rest for about 15 minutes. Sift the flour into a bowl or divide it between two bowls. Add the salt, oregano, rosemary, and black cumin accordingly and mix until dry. You can also add the olive oil at this point. Now add the yeast water to the flour mixture and knead thoroughly. Cover and let rise for 2 hours. Then sprinkle the dough with flour again and knead thoroughly. Divide the dough into 4 equal portions and shape into the desired loaf shape, which I usually prefer to use a traditional oblong loaf. Place the loaves on a baking sheet lined with parchment paper, ensuring there is enough space between them. Cover with a damp kitchen towel and let it rest for 30 minutes. During this time, preheat the oven to 250°C (top/bottom heat). Place the ciabatta on the middle rack of the oven and bake for 25 minutes. Spray the loaves well with water every 5 minutes. Let the loaves cool. As a variation, I’ve already used the same recipe and added about 100-150g of freshly grated Parmesan cheese to the flour mixture, if desired. I’ve also baked the bread with poppy seeds and sesame seeds instead of black cumin. With poppy seeds, sesame seeds, and Parmesan, it’s a good idea to save some of the seeds and sprinkle them over the bread before putting it in the oven.