I baked ciabatta, as it's one of my favourite bread types. I got inspiration and guidance from this recipe (in Finnish only), but then put my own twist on it. The original recipe used herb cream, but I thought that fresh herbs would be nicer and chose basil as the herb, as I wanted to serve the bread with tomato and mozzarella.
These ingredient amounts make either one large ciabatta or two smaller ones. Even 4-6 ciabatta rolls are possible, depending on the size.
28 g fresh basil leaves
250 ml cream
450 ml white bread flour
2 tbsp dry yeast
½ tbsp sugar
½ tsp salt
2 tbsp olive oil
Chop the basil leaves finely and warm the cream lukewarm. Add the basil to the cream and let infuse for a couple of minutes.
Mix the dry ingredients. Then add the basil cream and olive oil and knead to a bread dough.
Let the dough rise under a teatowel in a warm place for about one hour.
Shape to breads, brush them with olive oil and let rest under a teatowel for a further 15 minutes.
Bake at 220C for about 20 minutes until the surface is crispy and golden brown and the breads are fully baked.
After a while of cooling, I served the ciabatta with striking green tiger tomatoes, torn mozzarella and basil.