My Italian friend showed me this bread recipe, and I’ve never been happier!

Now, let me tell ya a little bit about a bread that’s as much a joy to make as it is to eat—a rustic Italian Ciabatta. This loaf, with its golden crust and chewy interior full of lovely air holes, comes right from the heart of Italy but has found its way to my kitchen here in the Midwest. It’s a staple for any meal where you want a good, sturdy bread to soak up sauces or to sandwich a fresh tomato from the garden. Baking Ciabatta takes me on a little trip to the sun-soaked hills of Italy, without ever leaving home. It’s a simple pleasure, really, but one that’s rich with tradition and the warm embrace of family gatherings.
Now, my dear, when it comes to pairings, this Ciabatta loves company. Picture a steamy bowl of homemade minestrone soup or a crisp garden salad, just waiting for a generous hunk of bread to sweep the plate clean. I’ve had it alongside a hearty bolognese with family chatter filling the air, or as a base for a roasted vegetable sandwich where the rich flavors mingle in every bite. It’s bread that brings comfort to the table and pulls any meal together.
Oven Italian Ciabatta Bread
Servings: 2 loaves
Ingredients
– 4 cups of bread flour, plus more for dusting
– 2 teaspoons of salt
– 1 teaspoon of granulated sugar
– 1 packet (or 2 1/4 teaspoons) of active dry yeast
– 2 cups of warm water (around 110°F)
– Cornmeal, for dusting
Directions