Lemon & Thyme Ciabatta

Prep time: 2hrs | Serves: 4-6

Ingredients: ‍ ‍

• 500g strong white bread flour

• 7g fast-action dried yeast

• 10g sea salt

• 10g caster sugar

• 400g warm water

• 30g extra virgin olive oil

• Zest of 2 lemons (approx. 5g)

• 10g fresh thyme leaves

Method:

1. In a large bowl, combine the bread flour, yeast, salt and sugar, keeping the salt and yeast separate at first.

2. Add the warm water and olive oil. Mix to form a very wet, sticky dough — this is key for ciabatta’s open texture.

3. Add the lemon zest and thyme, then mix until evenly distributed.

4. Instead of traditional kneading, perform stretch and folds: every 10 minutes for 30 minutes, stretch one side of the dough up and fold it over itself. Repeat 3–4 times to build structure.

5. Cover and leave to prove for 1 hour, or until doubled in size and bubbly.

6. Generously flour your work surface and carefully tip out the dough, handling it gently to keep the air inside.

7. Shape lightly into a ciabatta-style loave without knocking out too much air.

8. Place onto a floured baking tray or parchment, cover loosely and rest for 20 minutes.

9. Preheat your oven to 220°C (fan 200°C) and place a tray of water at the bottom to create steam.

10. Bake for 20–25 minutes until golden, crisp on the outside and airy inside. Remove and allow to cool on a wire rack before slicing.

Storage:

Store in an airtight container at room temperature for up to 2 days. Best enjoyed fresh. Reheat in the oven to refresh. Suitable for freezing for up to 1 month.