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Ciabatta with potato, rosemary and beetroot

Easy recipe for a classic Ciabatta
Baking time20 mins
Course: lunch, Main Course, Snack
Cuisine: Italian
Keyword: 5 ingredients or fewer
Author: virtuousbread


Day One make the Biga)

  • 330 g Strong white wheat flour
  • 260 g Water
  • Pinch of yeast of whatever tyoe you have
  • 6 g Salt

Day Two make the dough)

  • Biga from day before
  • 500 g Flour
  • 360 g Water
  • 3 g Yeast of whatever type you have
  • 10 g Salt
  • Coffee mug of left over mash
  • 1 Medium Beetroor cut into 1cm dices
  • 4-5 Sprigs Rosemart neeeles strippedd of and roughly chopped


Day One  - Use the Day One ingredients from above

  • Measure the water into a big bowl and add the yeast.  Wait for 5 minutes for it to dissolve and then add the flour and the salt.  Stir.  Cover.  Leave over night (or up to 24 hours)

Day Two - Use the Day Two ingredients from above

  • Add the water to the bowl and then add the yeast.  Wait for five minutes to let the yeast dissolve and then squish the biga/water mixture together with your hands to make a milky paste.
  • Add the fresh flour and the salt.  Stir it all together well.  Add the potato and the rosemary and give it another stir/knead to make sure it's all incorporated evenly and then add the beets and give the dough another gentle stir/knead so you don't squash the beets to death.
  •  Cover the dough and leave it for 30 minutes.
  • Lovely open crumb, beautiful to look and and amazing to eat!
    Image note: Lovely open crumb, beautiful to look and and amazing to eat!
  • Stretch and fold the dough and then let it rest for 30 minutes.  
  • Repeat this four times.  If you are not sure what it means to "stretch and fold" you can watch a little video. https://www.youtube.com/watch?v=2zM50RHnWvE
  • Scrape the dough out onto a lightly floured surface and divide it into four equal pieces.
  • Cover and let rest for 20 minutes.
  • Shape the dough into a ciabatta shape.  
  • Cover and let rest for 30 minutes.
  • Preheat the oven to 230 degrees C and pop the dough in.  Bake for 20 minutes and then remove and let cool completely on a cooling rack.