Try our super easy recipe for a soft Ciabatta Romana focaccia that you can stuff with your favourite topping! We suggest to cut it in half like a panino and add cooked ham, mozzarella and basil pesto (find all the ingredients at the bottom)!
To Make the Dough
Flour Ciabatta Romana 500g
Water 300ml +50ml
Extravirgin olive oil 20g
To cover the surface
20g water + 20g EVO oil
Dissolve the yeast in the water then mix the water and yeast with the flour, only add 300ml of the water for the first part of the kneading and then add the other 50ml after 10 minutes. After other 5 minutes add the salt and the EVO oil and then let it rest for 45 minutes.
Pour few drops of oil on the baking tray then roll out the dough with a rolling pin and place it in the tray.
Let it rest for another hour.
Use your finger tips to form holes on the surface and sprinkle with salt. Let the dough rise for another hour in a warm and humid place, away from open drafts or windows.
Mix another 20g of water with 20g of EVO in a glass and the distribute it on the surface of the ciabatta, letting it settle in the previously formed craters.
Bake for 35 mins at 230 ° C.
Once cooked let it cool down, cut it in half and stuff it with your favourite toppings