Ciabatta

For the ciabatta, preheat the oven to 200-220 degrees. Line a baking tray with baking paper. Put all the ingredients except the semolina flour in the bowl of a food processor and knead well on medium speed for about 5 minutes.

Cover the bowl with plastic wrap and let the dough rest for 15 minutes. Then divide the slightly liquid dough (do not add more flour) in half and form 2 oval loaves (8×36 cm).

Then sprinkle some semolina flour over the loaves and place them on the baking sheet. Cover and let rise for about 45 minutes more. Then place in the oven for about 25-30 minutes and bake the first 10 minutes with plenty of steam for a crisp crust.

Let cool well.

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