Antipasto with Easy Ciabatta bread

Antipasto with easy Ciabatta Bread

 For those of you who don't live in the UAE or haven,t been before our weekends are Friday and Saturday, so Thursday nights are the end of the week and I like to prepare something that is easy and quick. An Antipasto board is one of my families favourites, there is something to please everyone, and its a really fun way to eat as a family. Make sure you choose ingredients that are fresh and look appealing on a platter, different cheeses, meats, fresh salad ingredients and a few condiments such as pesto are sure to please. The Ciabatta recipe is so easy and you look like a bit of a star when producing warm bread from the oven!!!!

Ciabatta Bread

1 sachet of dried yeast (11g )
2 teaspoons sugar
300ml tepid water
500g bread flour
2 teaspoons salt
4 tbs olive oil
extra flour for dusting
Method
Dissolve the yeast and sugar in half of the water.
Place flour in a large bowl, make a well in the centre and pour in the dissolved yeast mixture.
Slowly incorporate the flour and yeast mixture working from the centre out, add the remaining water. You will have a moist dough.
Lightly flour a work surface and kneed dough for 5 minutes, this develops the gluten in the dough.
Place the dough in an oiled bowl, cover with cling film and set aside for 45 minutes until it has doubled in size.
Now that it has doubled in size punch the dough to knock out the air, add the olive oil.
Lightly flour your work surface again and kneed for 1 minute.
Divide the dough in 2 and roll each portion into a 20cm long sausage.
Place on a baking tray lined with baking paper.
Using the heel of your hand press every inch along the bread to flatten and widen it.
Lightly dust the top with flour and score the bread at 2 inch intervals.
Leave to prove for a further 45 minutes.
Place in a preheated oven (200c) and cook for 20 minutes.
Let rest for 15-20 minutes before slicing.