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Rosemary Ciabatta

updated

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Ingredients for 2 servings:

  • 3 sprigs rosemary
  • 20 g yeast, fresh
  • 750 g flour
  • 2 tsp salt

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 40 minutes

2 loaves of bread

The day before: Pick and finely chop the rosemary. Dissolve the yeast in cold water. Mix the flour, rosemary, and salt. Using a food processor, knead into a dough. Cover the bowl with plastic wrap and let it rise overnight in the refrigerator. The next day: Remove the dough (do not knead). Divide the dough and place it on a baking sheet lined with parchment paper, cutting it several times. Dust with a little flour. Bake at a preheated oven of 200°C for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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