Ciabatta Al Fico Recipe

Mix and autolyse

In a large mixing bowl, combine the flour and lukewarm water. Mix until a shaggy, sticky dough forms and no dry flour remains. Cover and let rest 20–30 minutes (autolyse).

Add yeast, salt, oil

Sprinkle the instant yeast over the dough and add the salt and 2 tablespoons olive oil. Fold and knead in the bowl using stretch-and-fold technique: reach under the dough, pull up and fold over itself 10–12 times until ingredients are integrated. The dough will remain sticky.

Bulk fermentation with folds

Cover the bowl with plastic wrap or a damp towel. Let the dough ferment at room temperature (about 22–24°C / 72–75°F) for 1½–2 hours, performing 4 sets of stretch-and-folds every 20–30 minutes during the first 90 minutes to build structure. The dough should rise noticeably and feel aerated.

Shape ciabatta flats

Generously dust a work surface with flour and cornmeal/semolina. Turn the dough out gently without deflating it too much. Using a bench scraper, divide the dough into 6 equal portions (about 170–180 g each). Gently shape each portion into a rough rectangle by folding edges once — keep them loose and airy. Place each on a parchment-lined baking sheet dusted with cornmeal, seam side down, leaving room between pieces. Cover loosely and proof 30–45 minutes until slightly puffy.

Preheat oven

About 20 minutes before baking, preheat the oven to 240°C (465°F). If you have a baking stone or steel, place it in the oven. Place an empty metal tray on the bottom rack to create steam.

Bake

Just before putting the breads in, pour 200 ml hot water into the empty tray to create steam (careful of steam). Slide the parchment with breads onto the hot stone or a baking sheet. Bake for 12–15 minutes until crust is golden and crisp and internal temp reaches about 95°C (203°F). If needed, rotate trays halfway through.

Cool

Transfer baked ciabatta to a wire rack and cool 15–20 minutes. Cooling helps set the crumb and makes slicing easier.

Prepare toppings

While the breads cool, drain and slice the roasted red peppers into thin strips. Tear or slice the prosciutto into pieces large enough to cover each flat. Remove basil leaves from stems and gently pat dry. Warm fig preserve slightly (microwave 10–15 seconds or in a small saucepan) so it spreads easily.

Slice ciabatta flats

When ciabatta has cooled 10–15 minutes but is still slightly warm, slice each flat horizontally to create top and bottom or halve lengthwise if preferred for a more open-faced result. Lightly brush cut surfaces with 1 teaspoon olive oil if desired to add sheen and prevent sogginess.

Assemble base

Spread a thin, even layer (about 1–2 tbs) of softened goat cheese over each ciabatta top or over the open-faced surface. The cheese should be spreadable but not overly thick so other flavors remain balanced.

Add fig preserve

Dot or lightly spread about 1 tablespoon of fig preserve per ciabatta on top of the goat cheese. Alternatively, place small spoonfuls to create pockets of sweet fig rather than a full glaze.

Layer peppers and prosciutto

Arrange roasted red pepper strips over the cheese/fig layer (about 3–4 strips per flat), then tuck or drape prosciutto slices on top for savory saltiness.

Finish and season

Scatter fresh basil leaves over each assembled flat. Drizzle about 1/4 teaspoon extra-virgin olive oil per piece and, if using, a light zigzag of balsamic glaze (about 1/2 teaspoon). Finish with a pinch of flaky sea salt (about 1/8 tsp) and a grind of black pepper (about 1/4 tsp) per piece.

Serve

Cut each ciabatta flat into 2–3 appetizer portions if serving as antipasti. Serve slightly warm or at room temperature so the goat cheese and fig preserve are soft but not runny.

You can make ciabatta dough the evening before: after initial bulk fermentation, refrigerate the dough (covered) overnight, then divide, shape and proof in the morning for fresher flavor. Prosciutto and roasted peppers should be added just before serving to maintain texture. Fig preserve and goat cheese can be assembled up to 1 hour ahead and kept covered at room temperature.