Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
250 g (9 oz) Pizza Dough ball, fully proofed plain (all-purpose) or bread flour, for dusting 1.
Preheat the oven to 240°C (465°F) and place the oven rack in the lowest position.
2.
Dust a small baking tray with some flour.
Using floured hands, gently stretch the fully proofed pizza dough ball into an oval shape about 25 cm (10 in) long.
Place it on the baking tray and bake for 14–16 minutes, or until the ciabatta is a light golden brown colour.
3.
Once out of the oven, transfer to a cooling rack and wait at least 10 minutes before cutting into it.
Italy
Baking tray