Ciabatta Sticks Food

CIABATTA STICKS

Steps:

• Chop the olives and dried tomatoes finely and put to the side. Dissolve yeast in water and honey and let the yeast activate .
• Mix the dissolved yeast, 2 cups of flour, salt and honey with the dough hook of a stand mixer. Mix together on medium speed until a smooth dough forms. Stir in 2 tablespoons of olive oil, then fold in olives and tomatoes.
• Grease another bowl with the remaining olive oil, pour the dough into it, cover and leave to rise at room temperature for about 1 hour allowing it to double in size.
• Preheated oven at 200 °C/400°F (fan oven 190 °C/ 375°F). Sprinkle dough generously with flour on a floured work surface and turn out of the bowl. Do not knead, but rather roughly form a rectangle and cut lengthwise with a sharp knife or scissors into strips 9 inc/ 25 cm long and 3/4 inc / 2 cm thick. Place the dough strips with enough space between them on a baking sheet lined with parchment paper. Bake in for about 20 minutes until golden brown.

PAUL HOLLYWOOD'S CIABATTA BREADSTICKS

Steps:

• Tip the flour into the bowl of a stand mixer fitted with the dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three quarters of the water and mix on low speed. As the dough starts to come together, gradually add the remaining water. Mix for a further 5-8 minutes on medium speed. The dough should be wet and stretch easily when pulled. Add the olive oil and mix for 3 minutes.
• Add the olives, manchego, onion and coriander and mix to evenly distribute. Tip the dough into the oiled container, cover and leave it for 1-2 hours at room temperature, until at least doubled in size.
• Meanwhile, make the tzatziki. Grate the cucumber into a sieve set over a bowl and sprinkle over the salt. Mix the salt into the cucumber, then leave the cucumber to drain for 10 minutes. Squeeze any remaining liquid out of the cucumber, then spoon the yogurt into a bowl, add the cucumber, garlic, olive oil, vinegar and tzatziki seasoning and fold everything together. Transfer the tzatziki to a serving bowl and chill until needed.
• Dust the work surface heavily with semolina. Carefully tip the dough onto the surface. It will be very loose and flowing, but don't worry. Handle it gently to keep as much air in it as possible.
• Dust the top of the dough with semolina, then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into about 18 strips. Stretch each piece out until 30cm long. Place six strips, equally spaced, onto each of the prepared baking trays. Cover and leave the dough strips to rise for 15 minutes. Meanwhile, heat your oven to 240°C/220°C fan/475°F/Gas 9, or to its hottest setting.
• Bake the breadsticks for 15-20 minutes, until brown, then remove them from the oven and transfer them to wire racks to cool. Serve the breadsticks with the tzatziki for dipping.

CIABATTA

Steps:

• To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
• To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
• Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
• At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
• Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.