Cooking with Denise: The simplest ciabatta in the world

See in the video clip: Fabio’s resourceful ciabatta dish

Here it mosts likely to Fabio Haebel’s side, to his Restaurant Tarterie St. Pauli as well as to his Cookbook “KochEcht”!


  • 1/4 dice of yeast (10 g)
  • 500 g wheat flour (kind 405) plus flour for the job surface area as well as for cleaning
  • 2 tsps of salt
  • 2 tablespoon olive oil

Dissolve the yeast in 300 ml of chilly water as well as mix well. Put the flour as well as salt in a blending dish as well as include the olive oil as well as the yeast-water combination. First knead right into a dough with the food mill till the flour is integrated and afterwards massaged strongly with your hands on the floured job surface area. Cover the dough with a towel as well as allow climb for at the very least a hr in a cozy location (or far better 10 hrs in the fridge).
Preheat the stove to 230 ° C (leading / lower warm not ideal).
After the relaxing time, take the dough out of the fridge as well as form right into a fist-thick ciabatta. Dust with a little flour as well as cook the ciabatta for around 15 mins.
Remove as well as minimize the stove temperature level to 200 ° C to cook the ciabatta for one more 10-15 mins. For a wonderful crust, comb the ciabatta with a little water.