Saturday, 11 May 2013

Garlic and Basil Ciabatta Recipe.

This recipe is really delicious and dare I say it, pretty simple. It does involve leaving the ciabatta mix over night to rise which, adds a certain element of faffiness to the overall product but, when you think about it all you have to do is add some water, flour and yeast each time and mix which, is pretty easy and doesn't take too much effort. My ciabatta didn't really rise very much at all though, as you can see from the pictures but, that didn't really matter as the garlic bread still tasted lovely. I'm not sure why it didn't really rise but, then I did halve the recipe I used as I only wanted to make one loaf so, perhaps because I only had a very small amount of mixture it didn't rise very well. I adore garlic bread so, I really wanted to have my own recipe and I really enjoyed this one. The garlic butter topping is very rich and creamy which, is nice too. I originally planned to slice the ciabatta and then spread some garlic butter onto each slice and grill but, as the ciabatta didn't rise I just spread it on top which, worked just the same.
Here is the tasty recipe which, I served with some homemade Caramelised Red Onion Quiche, Roast Red Pepper and Veggie Bacon Quiche and some Puy Lentil, Cherry Tomato and Haloumi salad to which, you can find the recipe here.

    Ovenight preparation-
     125g Italian type '00' bread flour
    100ml water
    7g yeast
        To finish the bread-
    125g Italian type '00' bread flour
    7g yeast
    100ml water
    6g salt
    Garlic Butter Topping-
    1tbsp. Mayonnaise
    2 tbsps. Butter, softened
    1 bunch basil
    2 tbsp. grated cheddar
    2 garlic cloves, crushed
    1. For the overnight preparation, mix the flour with the water in a large bowl and add the yeast. Whisk for three minutes and leave to rise overnight (or at least eight hours).
    2. To finish the bread, add the remaining flour and yeast to the bread mixture and mix well.
    3. Gradually add the rest of the water to the bread mixture. When nearly all of the water has been added, add the salt to the remaining water and mix together for a further five minutes, until a sticky dough is formed.
    4. Transfer the dough into a large oiled bowl and leave to rise for one hour.
    5. Transfer the dough to a heavily floured work surface and leave to rest for a further 30 minutes.
    6. Preheat the oven to 240C/465F/Gas 8.
    7. Place onto a baking sheet lined with baking paper and leave for ten minutes.
    8. Transfer the dough to the oven to bake for 25 minutes, or until risen and golden-brown.
    9. Remove from the oven and transfer to a wire rack to cool.
10. Heat the grill to high. Beat together the mayonnaise, butter and garlic cloves until smooth. Chop the basil, stir through and season with salt and pepper. Put the halves of the ciabatta, sliced lengthways, on a baking tray and spread with the butter. Sprinkle with grated cheddar, then grill for 2-3 mins and serve.
Thankyou for reading!
Love Courts x

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