Italian herb ciabatta

Name: Italian herb ciabatta
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 1
Ingredients: 1/8 l Milk; 1/2 cube (21 g) fresh yeast; 475 g Flour; 2 TEASPOONS Salt; 2 TABLESPOONS Oil; 1 Onion; 2 Garlic cloves; 2 Federation Parsley; 1 collar Dill; 1 collar Chives; 1 Pot of basil; 1 1/2 TABLESPOONS Olive oil; 1 egg (size M); 1 TABLESPOON Schmand; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Olive oil and coarse salt

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 1

1/8 l Milk
1/2 cube (21 g) fresh yeast
475 g Flour
2 TEASPOONS Salt
2 TABLESPOONS Oil
1 Onion
2 Garlic cloves
2 Federation Parsley
1 collar Dill
1 collar Chives
1 Pot of basil
1 1/2 TABLESPOONS Olive oil
1 egg (size M)
1 TABLESPOON Schmand
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Flour
baking paper
7-10 Tbsp Olive oil and coarse salt

Directions

1
Warm milk and 1/8 litre of water lukewarm. Crumble yeast into it and dissolve it. Put flour and salt in a bowl and mix. Add oil and yeast milk and knead with the dough hooks of the hand mixer to a smooth dough (dough has a soft consistency). Cover and leave to rise in a warm place for about 1 hour. Meanwhile, for the filling, peel onion and garlic and dice very finely.
2
Heat 1/2 tablespoon of olive oil in a small pan, fry the onion and garlic in it, remove from the pan and let it cool down. In the meantime, wash the herbs and pat them dry. Finely chop parsley and dill. Cut the chives into fine rolls. Mix onion and garlic mixture, herbs, remaining olive oil, egg and sour cream. Season with salt and pepper. Knead the dough again with floured hands and roll out to a rectangle (approx. 30x40 cm) on a lightly floured work surface. Spread with herb paste (leave a margin of 1-2 cm on each side). Roll up the dough from the narrow side. With the "seam" facing down, place on a baking tray lined with baking paper. Cover and leave to rise in a warm place for another 40 minutes.
3
Season with salt and pepper. Knead the dough again with floured hands and roll out to a rectangle (approx. 30x40 cm) on a lightly floured work surface. Spread with herb paste (leave a margin of 1-2 cm on each side). Roll up the dough from the narrow side. With the "seam" facing down, place on a baking tray lined with baking paper. Cover and leave to rise in a warm place for another 40 minutes. Pre-bake bread in the preheated oven (electric: 225 ° C/ gas: level 4) on the lowest shelf for about 15 minutes. Turn down the oven (electric oven: 200 °C/ gas: level 3) and bake for another 30-35 minutes. Take bread out of the oven and let it cool down on a rack. Serve bread with olive oil and salt to taste. Results in about 25 slices
4
Pre-bake bread in the preheated oven (electric: 225 ° C/ gas: level 4) on the lowest shelf for about 15 minutes. Turn down the oven (electric oven: 200 °C/ gas: level 3) and bake for another 30-35 minutes. Take bread out of the oven and let it cool down on a rack. Serve bread with olive oil and salt to taste. Results in about 25 slices