Ciabatta à l'asiago - gruyère au romarin
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recette

Asiago and rosemary Ciabatta

  • Preparation 35 min
  • Cooking time 20/25 min
  • For 2 loaves

Ingredients

  • Starter

    • 180 g unbleached 
    • All-purpose flour T55 
    • 30 g wholemeal flour T110 
    • 230 ml water 
    • 1 g active dry yeast 

  • Dough

    • All of the starter 
    • 300 g unbleached All-purpose flour T55 
    • 115 ml water 
    • 5 sprigs of rosemary, roughly chopped 
    • 10 g / 1 ½ tsp salt 
    • 5 g / ½ tsp yeast 
    • 130 g Asiago cheese cut into small dice (keep some extra for grating over the ciabatta) 

To make the starter 

1. Mix all of the starter ingredients in a medium sized bowl until wellblended. 

2. Cover with a tea towel and leave to rest at cool room temperature for 12 to 20 hours, until it is bubbly. 

To make the dough 

3. Mix the starter and the remaining dough ingredients, except the cheese, using an electric mixer on slow speed for 2 to 4 minutes. Increase the speed to medium and mix for another 4 to 5 minutes. The dough should be very soft and sticky. 

4. Add the diced cheese and mix for another couple of minutes. Place the dough in a greased bowl, cover with a clean tea towel and leave to rest for 1 to 2 hours, until it’s very puffy. 

5. Turn the dough out onto a floured surface, and shape it into two loaves as long as the baker cavities. 

6. Generously sprinkle flour inside the cavities, and place a loaf in each one. Cover with the baker lid, and leave to rest for 45 minutes. They will get very puffy. 

7. Pre-heat the oven to 230°C. 

8. Remove the lid and sprinkle the loaves with the grated cheese. 

9. Close with the lid and bake for 20 to 25 minutes, until they are golden. 

10. Remove the baker from the oven, open the lid and leave to cool for a few minutes. Then, transfer the ciabattas to a cooling rack.