Rosemary ciabatta

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Wash the rosemary the evening before, pluck the needles and chop them finely. Crumble the yeast and dissolve in 450 ml of cold (!) water. Mix 750 g flour, salt and yeast water in a large bowl. Knead to a smooth dough with the kneading hooks of the hand mixer.

2. 2

   Finally knead in rosemary. Cover the bowl with foil, let the dough rest in the fridge overnight.

3. 3

   The next day, cut the dough in half and form two longish loaves on a little flour. Place on a baking tray lined with baking paper and cut into several times. Dust with flour

4. 4

   manufacturer) bake for about 30 minutes. Take out and let cool down.