Brio Fresh Bread Recipe
Freshly baked ciabatta, whipped ricotta, whipped butter, extra virgin olive oil & your choice of Rosso sea salt or Rosé sea salt
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Ingredients
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Bread
Whipped Ricotta
Whipped Butter
Finishing Touches
Method
Bread
- 1
Prepare the Dough
In a large bowl, mix together the all-purpose flour, active dry yeast, and salt. Gradually add in the water and olive oil while stirring until a rough dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- 3
First Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 4
Shape the Dough
Once risen, gently deflate the dough and shape it into a ciabatta loaf. Place it on a baking sheet lined with parchment paper.
- 5
Second Rise
Cover the shaped dough with a cloth and let it rise for another 30 minutes.
- 6
Bake the Bread
Preheat the oven to 450°F (232°C). Bake the ciabatta for 25-30 minutes or until golden brown and hollow sounding when tapped on the bottom.
Whipped Ricotta
- 7
Whip the Ricotta
In a medium bowl, combine ricotta cheese, heavy cream, salt, and black pepper. Using a hand mixer or a whisk, whip the mixture until light and fluffy.
Whipped Butter
- 8
Whip the Butter
In a small bowl, beat the unsalted butter and salt with a hand mixer until creamy and fluffy.
