Best and Easy Ciabatta Bread

I absolutely love bread! When it comes to the smell, the flavor, and enjoying it with an excellent pairing, it is the best. However when it comes to making it, I normally stay away. The time it takes kneading the dough by hand and following the detailed steps, makes it not fit into my schedule.

That was the case, until I ran across this ciabatta bread recipe. It turns out so flavorful, and it is wonderful to served with a side of cheese or olive oil. It doesn't take much prep time, and there is no kneading by hand. You have to try this recipe!

Why I like this recipe:

• The ingredients are simple and minimal. The added perk is that I typically have everything I need without running to the grocery store.
• No need for hand kneading. The whole recipe is done with a dough hook attachment for the mixer, which eliminates room for error.
• It makes 4 loaves in one batch!
• Bread can be so stressful to me! Will it rise, will I knead it right? This recipe takes out all that stress and it is very simple, especially if you are averse to making bread. 
• Comes out better than the store brand! I have made rolls and they turn into hockey pucks, and I just wished I went to the store and bought some. This recipe is not like that and is worth the time to make at home. 

Ingredients

• 4 cups of flour, extra for dusting
• 1 Tbsp of salt
• 1 Tbsp of yeast
• 3 Tbsp of olive oil
• 2 1/2 cups of water
• Semolina, optional

Place the flour, salt, and yeast in a mixing bowl with the salt and yeast on separate sides and away from each other. Add 3/4 of the water, and mix with a dough hook until the dough begins to form. Then slowly add the remaining water, and mix on medium-high speed for 5 - 8 minutes. You should hear the dough slapping against the mixing bowl. The dough should be elastic and springy when done. Lightly grease a 2 -3 quart square tupperware and the lid with olive oil using your hands.

With olive oil still on your hands, put the dough in the greased tub, cover, and prove for 1-2 hours until it has doubled or tripled in size. My dough took a little over 1 hour, and collapsed slightly when I removed the lid. I then covered it with a damp cloth and let the dough rise back to the top of the container.

When the dough is done, line two trays with parchment paper. Dust your counter with flour and semolina, and then slowly tip the dough out of the tub. Make sure you keep the square shape as best as possible. Then dust the top of the dough with more flour and semolina to aid cutting.

Trying to keep the air in, cut the dough into four long pieces. Slightly squishing together to pick it up, lightly stretch out the dough on to the tray, cut side up. Preheat the oven to 450 degrees and let the dough rest for 20-30 minutes. Bake for 25-30 minutes, rotating racks halfway through. The loaves should be golden brown and have a hollow sound when tapped.