Flour (type 55)700 g
Salt15 g
Cold water420 ml
Fresh cubed yeast24 g
Olive oil70 ml



Instant dried yeast equivalent: 8 g

"This white bread owes its name to its distinctive flat, oval shape (ciabatta means ""slippers"" in Italian). Let this traditional bread take you on a fabulous culinary journey into the heart of Italy!"


  1. Mix the flour, salt and oil in a bowl.
  2. Stir the water into the yeast and add to the bowl.
  3. Blend with a spatula until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 60 minutes in a warm place.
  5. Take the ball of dough, divide it into 3 equal pieces and leave to rest, covered, for 10 minutes. Shape the dough into 3 long rolls using a rolling pin. Place them on 2 baking sheets and leave to rest, covered, for 60 minutes.
  6. Brush the rolls with olive oil. Put them in an oven pre-heated to 220°C and bake for 25 minutes.

Tablespoons conversion