Frozen Ciabatta garlic bread

My fave pizza place does the best garlic bread because its on ciabatta bread which is yum by itself but great with garlic and butter! Sadly BD got food poisoning last time we had it and refuses to go there again. So i thought i would try whip up a batch myself. How hard can it be?

Ciabatta Garlic Bread

What is different to Ciabatta and regular bread is that this has a sponge. Combine one cup flour with 1/8 tsp yeast and 1/2 cup room temp water. Mix and cover with glad wrap then set aside for 8-24hrs. Best to do this the night before.

Next day: Add 2 cups flour, 1.5 tsp salt, 1/2 tsp yeast, 3/4 cup water and half a cup milk both at room temp to the sponge mix. The recipe actually calls for rapid rise yeast but as i havent been able to find it i assume its an american product. Mix it all together with the paddle attachment on your mixer (or by hand) on low until combined then on med for 3-4mins. Then change to the dough hook and kneed for 10mins on med (or kneed on bench). Dough will be sticky.


Cover with gladwrap and leave to rise for an hour. Spray a scraper (or spatula) with cooking spray. Insert it into the edge of the bowl and pull the side of the dough up and over being careful not to deflate the dough. Turn the bowl 90deg and repeat. Do this a total of 8 times so the whole dough has been stretched and turned. Replace gladwrap and leave for 30 mins. Repeat this step once more, leaving to rise for 30mins again. Turn it out onto a well floured sheet of baking paper being careful not to knock the air out of it.


Cut it in two and place each piece cut side up on the baking sheet. Flour the top of each well. Poke the dough down until each piece is about 12×4 (or loaf shapped). Fold each short side over like you would fold a letter in thirds. Turn so the seam side is down. Flour well and cover with glad wrap then leave for 30mins.

sef sdgw

Poke them out again until they are 12×4 again. Spray with water and bake at 230c for 5mins spraying with water twice more during this 5mins. Bake for a further 20-30mins until golden brown. Transfer to a wire rack and allow to cool for atleast 1hr. Slice nearly all the way through, leaving the base intact, then spread a mix of 2tsp butter with 1tsp garlic into slits. Wrap with a double layer of gladwrap then a layer of tinfoil and freeze. Will freeze well for up to a month. To reheat remove plastic and place in oven at 180c until heated through. About 10-15mins. OR 6-8mins if thawed.


This smells incredible during all stages. I love that yeasty smell. Mine didn’t get the big bubbles like the recipe said which may have been because i didn’t use the fast rise yeast. Still looks and tastes great though!


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