- 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.
- 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.
- 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.
- 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