Garlic Ciabatta Bread With Cheese Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a medium bowl. Stir in sugar, sprinkle the active dry yeast on top and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine the flour and salt. Make a well, add the yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or dough whisk until a shaggy, sticky dough forms (ciabatta dough is wetter than standard bread).

First rise

Cover the bowl with plastic wrap or a damp kitchen towel and let rise at room temperature for 1 hour, until puffed and slightly risen.

Stretch & fold

Lightly oil a work surface. Turn the sticky dough onto it (do not add much flour). Perform 3 sets of stretch-and-folds spaced 20 minutes apart: grab one side of the dough, stretch it upward gently and fold it over; rotate and repeat for all sides. After the last fold, cover and let rest 30 minutes.

Shape

Turn dough onto a well-oiled or parchment-lined baking sheet. Using oiled hands or a bench scraper, gently shape into an oblong ciabatta loaf about 10–12 inches long, being careful to keep as many air pockets as possible. If making two smaller loaves, divide gently and shape.

Prepare garlic butter

While dough rests, combine softened butter, minced garlic, chopped parsley, grated Parmesan, black pepper and 1 tablespoon olive oil in a small bowl. Mix until smooth and well combined. Reserve about 1 tablespoon for brushing after baking if desired.

Apply topping

Preheat oven to 450°F (230°C) with a baking stone or an inverted baking sheet on the middle rack. Gently dimple the top of the shaped loaf with your fingertips. Using a spatula or the back of a spoon, spread most of the garlic butter evenly over the top and into the dimples. Sprinkle the shredded mozzarella evenly over the buttered surface. Finish with flaky salt and optional chili flakes.

Bake with steam

Slide the prepared loaf (on parchment) onto the preheated stone or sheet. Immediately add steam by pouring 1 cup of hot water into a preheated metal pan on the bottom rack or by spraying the oven with water and quickly closing the door. Bake 15–20 minutes until cheese is melted and golden and the crust is deep golden brown.

Rest and brush

Remove bread from oven and let rest 5 minutes on a wire rack. Brush reserved tablespoon of garlic butter or extra virgin olive oil over the hot crust for shine and extra flavor. If desired, sprinkle a little more chopped parsley and grated Parmesan.

Serve

Slice the ciabatta into 1-inch thick pieces and serve warm. Use as a side for soups and salads or as a base for sandwiches.