Roast Vegetable Ciabatta Recipes

Steps:

• First, make the Tzatziki Sauce: Drain yogurt and grated cucumber in a cheesecloth lined colander for several hours.
• Mix with remaining ingredients and chill.
• Cut your Ciabatta Roll in half.
• Spread each half with about 1-2 tablespoons of the sauce,or to taste.
• Layer the roll with lettuce, tomato, onion, artichoke heats (if using),and olives.
• Press cheese(s) into the cut side of the top of roll.
• Place top half of the roll on the sandwich, cut in half and enjoy.
• I have also made this with Basil Tomato Feta and it is also good, I would think that blue cheese or goat's cheese would be good also.

Steps:

• To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
• To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
• Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
• At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
• Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

Steps:

• Sprinkle the yeast on top of the 1 3/4 ounces of hot water to let it dissolve, and set aside. Sprinkle the salt on top of the flour and stir to incorporate. Make a well in the center of the flour - salt mixture, and add the cool water little by little.
• After the yeast has dissolved into the warm water, add it to the mixture, stir to incorporate, then stop and let the mixture sit for 30 minutes. Cover the bowl with plastic wrap and write the time with permanent marker on the top.
• After 30 minutes, sprinkle flour on your work surface, then scrape the dough out onto it. Tap your hands in a little flour, then gently flatten the dough into a rectangle, with the short side facing you. Using a bench scraper, flip the top edge down to just below the center, then flip the bottom side up above the center. Do the same with each side, then turn dough over and dust off the flour. Place the folded dough in a a bowl slicked with vegetable oil and let it sit for 30 minutes, again, covered with plastic wrap with the time written on it.
• Fold the dough again, using the same method as above. Place the dough in a second oiled bowl, covered with plastic, and let it ferment until it has doubled in volume, 1 to 2 hours.
• As the dough is rising, preheat the oven to 475 degrees, and put a baking stone on the middle rack, and an empty pan (for water) on the bottom rack. After the dough has doubled in volume, sprinkle a little more flour onto your workspace. Then, sprinkle a lot of flour onto the back of a baking sheet. Scrape the dough out onto the counter, tap your hands in flour, and gently flatten the dough into a large, even rectangle of approximately 12" x 8" x 1" high. Use a bench scraper or a knife to cut the dough into 4 equal pieces, approximately 3" wide and 8" long. Fold each piece, top-down to center, then bottom-up to above-center, in the same way you folded the dough in step 3. Place each folded piece seam-side down on the floured baking sheet. Cover with oiled plastic wrap and let it rise for 30 to 60 minutes, or until the dough has doubled in volume.
• Sprinkle more flour on the counter. Take one ciabatta piece at a time and stretch it very gently to lengthen. Turn it upside-down and place back onto the back of the floured sheet tray.
• After all of the pieces have been stretched, sprinkle 4 tablespoons of a mixture of half cornmeal and half flour on the baking stone. Shuttle the ciabatta pieces off the sheet tray and onto the stone. To shuttle, first gently move the sheet tray back and forth to loosen the dough, then, as the pan is held above the baking stone, a quick shake up and down should help slide the dough onto the actual stone. (If you prefer, you can pick up and balance the piece of dough with two hands or even try to move it with the help of a spatula; you just want to get the loaves onto the stone.) Pour water into the pan on the bottom rack in order to make steam; you can also spritz the loaves with water. Avert your face as you pour the water and quickly close the oven door.
• The dough should bake to a very dark brown in approximately 30 minutes. Let the bread cool before cutting into it.