A delicious ciabatta recipe for any occasion especially our Dairy Free Lasagna Recipe. This recipe makes  about 2 average size loaves

Ingredients:

• 400g White flour, plus extra for flouring
• 7g Instant yeast
• 300ml Water
• 30ml Olive oil, plus extra for oiling
• 7g salt
• Semolina flour, for flouring

Method:

1. In a mixing bowl, combine 200g of the flour with 4g of the yeast add 150 ml of the water and mix together into a tick batter.
2. On an oiled surface kneed the dough for about 5 minutes.
3. Cover the dough with a damp tea towel and leave to rise for at least six hours. The dough should be left to rise at room temperature.
4. Place dough in a food mixer with a dough hook.
5. Add remaining flour, oil, yeast and other 100 ml of the water.
6. Mix together in mixer
7. In a separate cup dissolve the salt in 50ml of water, gradually add to the mixture and mix for about 5-10 minutes. Dough should be stringy and soft.
8. Place dough in a oiled, rectangular plastic container. Cover with lid and let dough rise double.
9. Flour your work surface with equal amounts of flour and semolina flour.
10. Place the dough onto the floured surface and cut into two equal sizes.
11. Stretch the pieces into the desired shape and place on a floured baking tray.
12. Prove for another 30 minutes
13. Preheat oven to 220 degrees Celsius
14. After proving, bake the loaves for 30 minutes.

Resource: Paul Hollywood