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Recipe of: © Monsieur Cuisine


MC connect
2 pieces
Ready in: 1:55 h
Preparation time: 15 min.
Created on: 23.01.2020
Last changes: 17.09.2019
  • 10 g sugar
  • 10 g fresh yeast
  • 400 g flour (type 550)
  • 25 ml olive oil
  • 2 tsp salt
  • 60 g hard wheat semolina


  • semolina for the work surface and for shaping


Per piece:

  • calorific value
    3848 kj / 919 kcal
  • protein: 25 g
  • carbohydrates: 169 g
  • fat: 15 g
Preparation time
15 min.
Ready in
1:55 h
  1. Put 350 ml lukewarm water and the sugar in the blender jug. Crumble in the yeast and, with the measuring beaker in place, heat everything for 3 minutes/speed setting 1/37 °C. Add the flour, olive oil, 2 teaspoons of salt and the semolina and, with the measuring beaker in place, knead with the knead button/2 minutes.
  2. Line a baking sheet with greaseproof paper, sprinkle with a little semolina and, using the spatula from the blender jug, put the sticky dough on the baking sheet. Sprinkle the dough with some semolina, place a large bowl over it and allow the dough to rise in a warm place.
  3. Sprinkle the dough with semolina again and carefully divide into 2 halves. Shape the halves into 2 longish loaves on the baking sheet. Cover the loaves with a clean tea towel and prove for another 15 minutes. Pre-heat the oven to 220 °C.
  4. Bake the ciabatta loaves in the oven for 25 minutes until golden brown. Sprinkle with water twice during baking. Allow the baked loaves to cool on a cake rack.


Ciabatta is also delicious if you knead 80 g finely chopped olives, dried tomatoes or chopped walnuts into the dough.


Bon appétit with Monsieur Cuisine

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