Parmesan ciabatta bread. Recipe


Since I made the ciabatta bread, I have always wanted to make the different versions that we can make of it. One of them is the Parmesan ciabatta bread, although we can use any cheese: cheddar, gouda, blue, etc.

We get a cheese with an incredible intensity of flavor, although it is not advisable to add more cheese than necessary. On the other hand, follow the recipe from the beginning, because it is something different from the recipe I used the previous time to make the ciabatta.

Ingredients for 3 loaves of about 300 gr

  • For the poolish (a preferment or sourdough) we will need 320 g of strength flour, 360 ml of water and 1 g of instant baker's yeast (about 3 g of pressed baker's yeast).
  • For the dough, in addition to the poolish, we will need 380 grams of bread flour (more flour also for the work table and sprinkle), 5 grams of instant yeast, 10 grams of salt and 90 ml of water. And of course lots of grated Parmesan cheese.

Preparation of ciabatta with parmesan

We will do the poolish first. We have to mix all the ingredients we will get a sticky dough, which we have to let rest until it doubles in size. It usually takes 3-4 hours. It depends on the ambient temperature. We can let it rest in the fridge from one day to the next and up to a maximum of 3 days, but be careful because it will continue to grow even if it does so more slowly due to the cold.

To make the dough, we mix the flour, salt and yeast. Add the poolish and water, mix everything well until you get a dough that will be quite sticky. To knead by hand we must wet our hands with water and knead with circular movements inside the bowl itself. If you do it by machine it is much simpler, you just have to notice that the dough peels off the walls but remains attached to the bottom. We will knead about 5 minutes.

At that time we toss the dough on the previously floured work table and let it rest in a rectangular shape for half an hour. Then we proceed to stretch the dough and fold it on itself, but before folding it we sprinkle half of the Parmesan cheese. Let the dough rise, sprinkled with oil and covered with film for an hour and a half, it is not necessary to double the size. We will repeat this action one more time: stretched, grated cheese and folded.

We divide the dough into three parts, flour it well (it must be well floured all the time) and put it on a kitchen towel, using the same cloth as walls. Let the dough ferment again covered and floured.

We cook in the oven at about 210 ºC. For this we will pass the loaves with the help of spatulas, it is important not to crush (crush) and deflate the loaves. We cook them for about half an hour.

Processing time | 6 hours
Difficulty | Difficult (by hand) Medium (with kneading machine)


Well, parmesan ciabatta have already flown home a long time ago. I think the best they were was to take advantage of them as an aperitif with a little good extra virgin olive oil, just so wet. Very rich bread. Looking forward to doing it in more ways.

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