Il Fornaio Recipe

1. Mix and autolyse

In a large bowl, combine the bread flour and warm water. Stir until all flour is hydrated and a shaggy, sticky dough forms. Cover the bowl with plastic wrap or a towel and let rest 20–30 minutes (autolyse).

2. Add yeast, salt, oil

Sprinkle the instant yeast, sugar (or honey), and salt over the dough. Add the olive oil. Using a wet-hand or sturdy spoon, fold the mixture until the ingredients are incorporated and the dough becomes smoother. The dough will remain sticky — this is normal for ciabatta.

3. Stretch and fold bulk fermentation

Cover the bowl and let the dough rest at room temperature for 45 minutes. Every 30 minutes for the next 2 hours perform 3–4 stretch-and-folds: wet your hand, lift one side of the dough and fold it over itself, rotate the bowl and repeat until you have folded all four sides. After the final fold, cover and let the dough double in volume, about 1–1.5 hours total depending on temperature.

4. Pre-shape and bench rest

Generously flour a work surface with the all-purpose flour. Gently turn the dough out onto the floured surface, taking care to preserve the bubbles. Divide the dough into 2 equal portions using a bench scraper. Lightly dust the tops of each portion with flour and fold once to create a loose rectangle — avoid degassing. Transfer to a floured tray, cover with lightly oiled plastic, and rest 30 minutes.

5. Final shaping

After bench rest, using plenty of flour, gently stretch each piece into a rough ciabatta loaf shape (about 10–12 inches long, 4–5 inches wide). Keep movements gentle to retain air pockets. Transfer loaves to a baking sheet sprinkled with cornmeal or semolina (or use parchment), seam side down. Cover loosely and proof for 45–60 minutes until slightly puffy but not doubled.

6. Bake

Preheat the oven to 475°F (245°C) with a baking stone or heavy sheet inside if available. Place a shallow pan on the bottom rack. When ready, score the tops lightly if desired. Slide the baking sheet or parchment onto the hot stone or rack. Immediately pour 1 cup of hot water into the shallow pan to produce steam and quickly close the oven door. Bake 18–22 minutes until deep golden brown and crusty. Rotate once at 10 minutes if your oven bakes unevenly.

7. Cool

Remove loaves to a wire rack and cool at least 30 minutes before slicing to finish the interior crumb structure.

8. Prepare arugula dressing

In a small bowl whisk together the extra-virgin olive oil, balsamic vinegar, salt and pepper. Toss with arugula and set aside so leaves are lightly dressed.

9. Slice bread

When the loaves have cooled 20–30 minutes, slice each loaf horizontally to create sandwich halves or cut into ciabatta-sized rolls, depending on preferred service size.

10. Assemble sandwiches

On the bottom half of each sliced loaf, layer torn mozzarella, 3–4 slices of prosciutto (per loaf half depending on portion), roasted red pepper slices, and a handful of dressed arugula. Drizzle a little extra-virgin olive oil or an extra splash of balsamic if desired. Close the sandwich and press gently. Cut into portions and serve immediately.

11. If you prefer warm mozzarella, place assembled sandwiches under a preheated broiler for 1–2 minutes to melt cheese slightly before adding arugula (add arugula after broiling to keep it fresh). Serve with extra olive oil or balsamic on the side.