Asiago and Black Pepper Ciabatta

Asiago and Black Pepper Ciabatta is a delightful Italian bread that features the nutty taste of asiago cheese paired with the boldness of black pepper. This ciabatta is excellent for dipping in olive oil and balsamic vinegar or as a base for sandwiches. The dough is straightforward and requires minimal kneading, leading to a light, airy texture with a crispy crust. Suitable for both seasoned bakers and beginners, this recipe provides a homemade taste with an artisanal flair.

Ingredients

• 1 1/2 cups warm water
• 1 1/2 tsp active dry yeast
• 3 cups bread flour
• 1 1/2 tsp salt
• 1 cup asiago cheese, shredded
• 2 Tbsp black pepper, coarsely ground

Instructions

1. Combine warm water and yeast in a small bowl, allowing it to sit for 5 minutes until foamy.
2. In a large bowl, mix together bread flour, salt, asiago cheese, and black pepper.
3. Pour the yeast mixture into the dry ingredients and mix until a shaggy dough forms.
4. Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Preheat the oven to 450°F (232°C) and place a baking stone inside to heat up.
7. Shape the dough gently into a ciabatta loaf on a floured board and let it rise again for 30 minutes, uncovered.
8. Carefully transfer the risen loaf onto the hot baking stone and bake for approximately 25 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
9. Remove the bread from the oven and cool it on a wire rack before slicing.

Keywords: Italian Bread, Cheese, Black Pepper, Artisanal

Spice Rack: Salt, Black Pepper

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