Light Summer Ciabatta

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King Arthur Flour


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Mix the biga ingredients in a small bowl until well combined. Let the biga rest overnight, covered, or for up to 15 hours.

Place all of the dough ingredients, including the biga, into the bowl of your mixer, and beat it at medium speed (speed 4 on a KitchenAid), using the flat beater, for 7 minutes, until it's extremely smooth and elastic; it'll be soft. Transfer the dough to

Transfer the dough to a well-oiled work surface. Lightly grease a half sheet baking pan (18" x 13") or similar large pan, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about

Spritz the risen loaves with lukewarm water. Bake them for 18 to 20 minutes, or until they?re golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return them to the oven, propping the oven door open a couple of inches with a fo

The name of this delicious stuffed sandwich translates to ?bathed bread.? This reference comes from the olive oil drizzled heavily over the inside crust.

Split a ciabatta in half lengthwise, and brush or drizzle each half with olive oil. Fill the ciabatta with Italian cold cuts, provolone cheese, chopped olives, softened sun-dried tomatoes, sliced red onions, lettuce, basil leaves, sliced peppers or pimien

I'm sure we're all familiar with the typical white/squishy, butter-soaked type of garlic bread so prevalent in the '60s and '70s. In fact, I myself find it still a very tasty treat. But as the recipe's so simple, I decided to do here a ?new-age? garlic br

1 medium head garlic, cloves separated and peeled (about 2 ounces, about 15-20 cloves), finely minced*

1/2 cup (1 stick) butter, melted

1/3 cup (2 3/8 ounces) olive oil

pinch of salt

4 ounces parmesan cheese, cut in chunks and grated (1 cup grated)

parsley (if you like)

*A mini food processor is an invaluable tool for this task.

: Prepare the topping by combining the minced garlic cloves, melted butter, olive oil and a pinch of salt. Just before serving, cut the two loaves in half lengthwise, like you're going to make a couple of giant sandwiches. Spread the cut halves with the g

: about 24 servings.

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