How to Make Your Own Focaccia and Ciabatta

Baking bread at home is a deeply rewarding experience. Two of the most popular types of bread that many bread enthusiasts love to bake are focaccia and ciabatta. Both are deliciously simple, yet their textures and flavors are distinctive and satisfying. Focaccia, with its soft, airy, and slightly chewy texture, is a wonderful option for creating various toppings or using it as a sandwich bread. Ciabatta, on the other hand, is known for its rustic, open crumb and crispy crust, perfect for making sandwiches with a crispy bite.

In this guide, we'll delve into the steps required to make both focaccia and ciabatta from scratch. We'll explore the ingredients, techniques, and tips you need to know to get your bread just right.

Ingredients for Focaccia

Focaccia requires a relatively simple set of ingredients. The beauty of focaccia lies in its versatility; you can add all kinds of toppings to it. Here's what you'll need for a basic focaccia dough:

Basic Focaccia Ingredients:

• 500g (about 4 cups) of strong bread flour -- Bread flour is ideal for focaccia as it has a higher gluten content, which helps create the bread's structure and chewy texture.
• 10g (2 tsp) of salt -- Salt enhances the flavor of the bread and helps to balance the richness of the olive oil.
• 7g (1 packet) of active dry yeast -- Yeast is the leavening agent that will help your dough rise.
• 300ml (about 1 ¼ cups) of warm water -- The warm water will activate the yeast.
• 2 tbsp of olive oil -- Olive oil is essential for giving focaccia its signature flavor and soft crumb.
• 1 tbsp of sugar -- A small amount of sugar helps to activate the yeast and gives the bread a subtle sweetness.
• Optional toppings -- Some popular toppings for focaccia include rosemary, garlic, olives, or cherry tomatoes. You can also add cheese or even caramelized onions for extra flavor.

Instructions for Making Focaccia

Step 1: Activate the Yeast

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently to combine and leave the mixture to sit for about 10 minutes. You should see the mixture begin to bubble and foam, indicating that the yeast has been activated.

Step 2: Make the Dough

In a large mixing bowl, combine the bread flour and salt. Make a well in the center of the flour and pour in the activated yeast mixture along with 2 tablespoons of olive oil. Using your hands or a spoon, mix the ingredients together to form a sticky dough.

Step 3: Knead the Dough

Transfer the dough to a floured surface and knead it for about 10 minutes. The goal is to develop the gluten and create a smooth, elastic dough. If the dough feels too sticky, sprinkle a little more flour. Be careful not to add too much flour, as you want the dough to remain soft and slightly tacky.

Step 4: Let the Dough Rise

Place the kneaded dough into a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. This process is known as proving and allows the dough to develop flavor.

Step 5: Shape the Focaccia

Once the dough has risen, punch it down gently to release the air. Transfer the dough to a well-oiled baking sheet and stretch it out with your hands until it covers the surface of the sheet. Be gentle during this step, as you don't want to deflate the dough too much.

Step 6: Add Toppings

At this stage, you can add your toppings. Gently press your toppings into the dough with your fingers. For a classic focaccia, scatter rosemary leaves, crushed garlic, and sea salt over the surface. Drizzle some olive oil on top for a beautiful golden finish and extra flavor.

Step 7: Second Rise

Cover the dough with a cloth and let it rise for another 30 minutes. This second rise ensures the dough remains airy and fluffy.

Step 8: Bake the Focaccia

Preheat your oven to 220°C (430°F). Once the dough has risen again, place the baking sheet in the oven and bake the focaccia for 20 to 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 9: Cool and Serve

Once baked, remove the focaccia from the oven and let it cool for a few minutes before slicing. Focaccia is best enjoyed fresh out of the oven but can also be stored in an airtight container for up to two days.

Ingredients for Ciabatta

Ciabatta is a slightly more complex bread to make compared to focaccia, but with patience, you can achieve a beautiful loaf with an open crumb and a crisp, crunchy crust. The dough for ciabatta is wetter and more hydrated than that of focaccia, which contributes to its characteristic airy texture.

Basic Ciabatta Ingredients:

• 500g (about 4 cups) of strong bread flour -- Strong flour with a higher protein content is essential for the chewy texture and structure of ciabatta.
• 10g (2 tsp) of salt -- As with all bread, salt is necessary to balance the flavor.
• 7g (1 packet) of active dry yeast -- The yeast helps the dough rise.
• 400ml (about 1 ¾ cups) of lukewarm water -- More water than focaccia dough makes ciabatta's crumb more open and airy.
• 2 tbsp of olive oil -- Olive oil enhances the flavor and contributes to the bread's moistness.

Instructions for Making Ciabatta

Step 1: Make the Starter (Biga)

Ciabatta dough requires a starter known as biga, which is a form of preferment that develops the bread's flavor and texture.

To make the biga:

• Mix 200g (1 ½ cups) of the flour, 100ml (about ½ cup) of water, and a pinch of yeast in a bowl.
• Stir until combined, then cover and let it rest at room temperature for 12 to 16 hours. The biga should be thick and slightly bubbly when ready.

Step 2: Make the Dough

Once your biga has rested, place the rest of the flour and salt into a large bowl. Add the biga, yeast, olive oil, and the remaining water. Stir with a spoon until the mixture forms a wet, sticky dough. Unlike focaccia, ciabatta dough should be wetter and looser.

Step 3: Knead the Dough

Transfer the dough to a floured surface and knead it gently for about 10 minutes. You may need to add more flour if the dough is too sticky, but be careful not to overwork it. The goal is to develop the gluten, but the dough should remain soft and slightly tacky.

Step 4: First Rise

Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise for 1.5 to 2 hours, or until it has doubled in size.

Step 5: Shape the Ciabatta

After the first rise, gently deflate the dough and transfer it to a well-floured surface. Divide the dough into two equal pieces. Without overworking the dough, gently stretch and fold each piece into a rough rectangular shape. Ciabatta traditionally has an irregular shape with an open crumb, so don't worry about making it perfectly shaped.

Step 6: Second Rise

Place the shaped dough on a baking sheet lined with parchment paper. Cover with a cloth and let it rise for about 30 minutes, or until puffed.

Step 7: Preheat the Oven and Bake

Preheat the oven to 220°C (430°F). Place a baking stone or an inverted baking sheet in the oven to heat up. Once the dough has finished rising, gently slide the ciabatta onto the preheated stone or baking sheet and bake for 20 to 25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

Step 8: Cool and Serve

Once baked, remove the ciabatta from the oven and let it cool on a wire rack. Ciabatta is best served fresh, but it can also be stored for up to two days. The bread is perfect for sandwiches or served alongside olive oil for dipping.

Tips for Success

1. Use a Kitchen Scale: For accuracy and better results, use a kitchen scale to measure your ingredients.
2. Practice Patience: Both focaccia and ciabatta require proving and rising times, so be patient! These steps are essential for developing the flavors and textures.
3. Hydration is Key for Ciabatta: Don't worry if your ciabatta dough feels wetter than you're used to. A higher hydration dough leads to the signature open crumb and chewy texture.
4. Invest in a Baking Stone: If you plan to bake ciabatta regularly, a baking stone can help create a better crust by providing even heat distribution.

Conclusion

Making your own focaccia and ciabatta bread at home is a rewarding experience that allows you to enjoy fresh, homemade bread with better flavor and texture than store-bought options. By following the steps outlined above, you can master these two classic Italian breads and experiment with different toppings and variations. Whether you're enjoying focaccia as a snack or ciabatta in a sandwich, these breads will elevate your baking skills and bring joy to your table.

View Product