Ciabatta with Oregano and Rosemary Recipe

A slice of herb ciabatta, a bowl of soup and a little time at the table: lunch can be that simple. Oregano and rosemary scent this olive-oil bread, while its crisp crust gives way to a soft, slightly chewy middle. Cut a few generous slices and pass them around.

Mix a soft dough with herbs

White wheat flour, yeast, sugar, olive oil, oregano, dried rosemary and salt make this version. Water brings the dough together. Prepare the yeast according to its package; the recipe does not call for an additional sourdough starter or preferment.

Crush firm rosemary needles into small pieces. Combine the flour, yeast, sugar, salt and herbs, then work in water gradually and mix in the oil until evenly incorporated. The dough should be cohesive, soft and sticky. Mix or knead until no dry pockets remain; do not turn it into a stiff dough by adding flour.

Build strength, then let the air develop

Cover and let the dough relax. With lightly dampened hands, lift an edge, stretch without tearing and fold it over the middle. Work around the bowl. Repeat after the dough has relaxed again, feeling it become more elastic and hold together better.

Once it has gained structure, leave it covered and undisturbed until expanded and visibly bubbly. Gently release it onto a floured surface with a scraper. Guide it into a broad, elongated loaf without rolling tightly or pressing out the air.

Move it with support onto a prepared baking sheet, using parchment paper suitable for the oven setting. Cover loosely and let it become puffy again. Preheat the oven thoroughly for bread baking toward the end of this rise.

Bake through before slicing

Bake until the crust is golden and crisp and the loaf is cooked through. Cool on a rack before cutting: the crumb should be set, without raw, sticky patches. Return underbaked bread to the oven. Do not taste raw dough; wash hands, utensils and surfaces after handling flour, and keep it away from ready-to-eat food.

For a different bread alongside our creamy tomato soup, use this ciabatta instead of its usual toast. Basil and Parmesan in the soup suit the loaf's herbs. Keep the slices beside the bowl and dip as you eat.

Frequently asked questions

Why is the dough so sticky?
That soft texture is expected. A scraper and flour at contact points make handling easier without stiffening the dough.

Why is the crumb dense?
Too much added flour, insufficient rising or pressing during shaping can all reduce the air pockets.

How should I store it?
Cool plain bread fully before wrapping; freeze for longer storage. Keep perishable accompaniments at 40°F (4°C) or below. Discard them after more than two hours unchilled in total, or one hour above 90°F (32°C).