Ciabatta Loaf, Three Ways

Make on Fresco
Makes 2-3 loaves Prep Time 3 hours   Cook Time 30 minutes   Rated:


Just a warning: If you think you are going to serve this much later than straight out of the oven, then you should probably make a double batch. I don't eat a lot of bread, but these loaves were devoured in very little time, largely by me - slathered in a LOT of butter, of course. I cannot tell you how delicious they are - you are just going to have to make them and see for yourself. This recipe appears in my Cooking with Tenina cookbook, with a slight difference to this version. I prefer this version...long story. I’ll tell you one day!

We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!




Place yeast and water into Thermomix bowl and mix 6 sec/speed 6..


Add flour and salt and blend 10 sec/speed 6.


Knead 5 min/Interval.


Allow dough to sit in the bowl for around 10 minutes.


Whip 3 min/speed 5.


Turn out into a large, oiled bowl and cover with plastic wrap. Leave in a warm place for around 2 hours until well risen. It is a very wet dough.


Line 1 large or 2 small baking trays with baking paper. Preheat oven to 220ºC on a bread setting if available, otherwise fan-forced is fine.


Divide dough into halves (as best you can, using a silicone spatula) and turn one of the loaves out onto a well-floured silicone bread mat.


Dust the "loaf" in flour and use the bread mat to help you shape the loaf without touching it. Lift it up and onto one of the prepared trays. Pull it lengthways into the shape desired. (Ciabatta means slipper!) Sprinkle a few pink salt flakes across the top of the dough and press in gently.


Repeat with other loaf or follow options of choice.


Cover loosely and allow to rise for approx. another hour. Your oven needs this preheating time.


When ready to bake, place the trays into the oven, throw in about 1 cup of ice cubes onto the bottom of the oven, and shut the door as quickly as possible. This creates some steam to get a better crust.


Bake 15 minutes before turning oven down to 200ºC and baking a further 10-15 minutes, or until the loaf sounds hollow when you tap it.


PIZZA CIABATTA LOAF: When shaping the loaf, fold in a few chopped cherry tomatoes, kalamata olives, garlic and Italian (flat-leaf) parsley, and a good handful of grated Parmesan cheese. Dust the loaf in flour to move it onto the tray, then cover with more Parmesan. Make sure all of the inclusions are tucked inside the dough to anchor them for when you bake the loaf. You need to add an extra 5 minutes onto the baking time, as the extra ingredients create an even wetter mixture.


FIG, WALNUT AND OLIVE CIABATTA LOAF: As above, fold in 50g each chopped dried figs, walnuts and kalamata olives.

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Bakery

That's all the recipes!

No more recipes to load