Classic Ciabatta Bread & Pesto Recipe
Make Classic Ciabatta Bread & Pesto Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ciabatta Bread
Pesto
Method
Ciabatta Bread Preparation
- 1
Activate Yeast
In a small bowl, combine the active dry yeast with 1 cup of warm water (about 110°F/43°C). Let it sit for about 10 minutes until it becomes frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine the bread flour and salt. Make a well in the center and pour in the activated yeast mixture and remaining water. Add the olive oil.
- 3
Knead the Dough
Mix the ingredients until a sticky dough forms. Turn it onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
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.
- 5
Shape the Dough
After rising, gently deflate the dough and turn it onto a floured surface. Divide it into two pieces and shape each into a rectangular loaf.
- 6
Second Rise
Place the shaped loaves on a floured baking sheet. Cover them with a towel and let them rise for another 30 minutes.
- 7
Preheat Oven
While the loaves are rising, preheat the oven to 450°F (232°C). Place a baking stone or an inverted baking sheet inside to heat.
- 8
Bake the Bread
Once the oven is preheated, carefully place the loaves on the hot baking stone or sheet. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.
- 9
Cool
Remove the loaves from the oven and let them cool on a wire rack before slicing.
Pesto Preparation
- 10
- 11
Blend Ingredients
In a food processor, combine the toasted pine nuts, fresh basil leaves, garlic cloves, grated Parmesan cheese, salt, and black pepper.
- 12
Add Olive Oil
With the food processor running, slowly add the olive oil until the mixture is smooth and creamy. Adjust the seasoning if necessary.
- 13
Store or Serve
Transfer the pesto to a jar and store it in the refrigerator until ready to use. Drizzle with a little olive oil on top to prevent browning.
