Artisian Breads Recipe
Freshly baked focaccia, ciabatta, seeded crackerbread, chipotle butter
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Ingredients
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Focaccia
Ciabatta
Seeded Crackerbread
Chipotle Butter
Method
Focaccia
- 1
Prepare the Dough
In a large bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy. Add flour, olive oil, and salt. Mix until a dough forms.
- 2
Knead
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let it rise for 1 hour.
- 3
Shape and Bake
Preheat the oven to 425°F (220°C). Spread the dough onto a baking sheet, dimple the surface with fingers, drizzle with olive oil, and sprinkle rosemary. Bake for 20-25 minutes until golden.
Ciabatta
- 4
Make the Dough
In a bowl, mix water and yeast. Allow it to sit for 5 minutes. Add flour and salt, mixing until combined.
- 5
First Rise
Cover the bowl and let the dough rise for 2 hours, or until doubled in size.
- 6
Shape and Second Rise
Turn dough onto a floured surface, shape it into a rectangle, and let it rise for another 30 minutes.
- 7
Bake
Preheat oven to 450°F (232°C). Transfer to a baking tray and bake for 25-30 minutes until hollow when tapped.
Seeded Crackerbread
- 8
Mix Ingredients
In a bowl, combine whole wheat flour, sesame seeds, sunflower seeds, olive oil, water, and salt. Mix until a dough forms.
- 9
Roll Out
Roll the dough out thinly on a floured surface and cut into desired shapes.
- 10
Bake
Preheat the oven to 350°F (175°C). Place on a baking sheet and bake for 15-20 minutes until crisp.
Chipotle Butter
- 11
- 12
Serve
Transfer to a serving dish and serve with warm breads.
