Asiago and Black Pepper Ciabatta

Ingredients

• 4 cups bread flour
• 1 1/2 teaspoons instant yeast
• 2 teaspoons fine sea salt
• 2 teaspoons coarsely cracked black pepper
• 1 3/4 cups water, room temperature
• 2 tablespoons olive oil, plus extra for drizzling
• 6 ounces asiago cheese, cut into 1/4-inch cubes
• 2 tablespoons cornmeal, for dusting

Method

1. 1

   In a large bowl, whisk together the bread flour, instant yeast, sea salt, and cracked black pepper.

2. 2

   Add the water and olive oil, and stir with a wooden spoon or spatula until a shaggy, sticky dough forms with no dry flour remaining.

3. 3

   Fold in the cubed asiago cheese, distributing it evenly through the wet dough.

4. 4

   Cover the bowl tightly with plastic wrap and let the dough rise at room temperature until doubled and bubbly.

   2:00:00 · First rise
5. 5

   Wet your hands, then fold the dough over itself in the bowl 4 times to redistribute the gas, working around the perimeter.

6. 6

   Re-cover the bowl and let the dough rise again until puffy and doubled.

   1:30:00 · Second rise
7. 7

   Line a baking sheet with parchment paper and dust generously with cornmeal.

8. 8

   Turn the dough out onto a well-floured surface, taking care not to deflate it, and divide into 2 equal portions.

9. 9

   Gently stretch each portion into a rough 9x4-inch rectangle and transfer to the prepared baking sheet, leaving space between the loaves.

10. 10

    Cover the shaped loaves loosely with a floured towel and let rest until slightly puffed.

    45:00 · Final rest
11. 11

    Preheat the oven to 450°F and place a rack in the center position.

12. 12

    Dimple the surface of each loaf firmly with wet fingertips and drizzle lightly with olive oil.

13. 13

    Bake until deep golden brown and the loaves sound hollow when tapped on the bottom.

    30:00 · Bake ciabatta
14. 14

    Transfer the loaves to a wire rack and cool completely before slicing.