WALNUT, OLIVE, CHEESE AND POTOTO CIABATTA BREAD

Last week, when it was my baking day, i thought of making ciabatta bread with different flavours in them. I usually bake at least 3-4 to freeze for future use. So I made one loaf with mashed potatoes in, the other with chopped walnuts ( my favorite ), the third Butch was with black olives and the forth one with grated cheese. I used the no knead method that I love and found it so easy to do. Just make four batches of the master recipe of ciabatta bread then mix handful of walnuts, olives, cheese and boiled grated potato in each batch.

MASTER RECIPE FOR CIABATTA BREAD by chef of foodwishes.

• 3 1/2 cup white flour
• 1/2 cup wholemeal flour
• 1/4 tsp yeast
• 1 1/2 tsp salt
• 2 cups of lukwarm water
• chopped walnuts, cooked and grated potatoes,
• chopped black olives, grated cheese.

1) Mix flour, yeast, salt with the water, mix to make a sticky dough. Add the walnuts.Cover with cling film or foil and set aside for 16-18 hours. ( Make 3 more batches of the dough using measurements above to use for olives, potato and cheese ciabatta bread.)

2) After 18 hours punch down the dough with a spatula to take the air out.

3) Lay a cling film on the work top. Sprinkle flour on the cling film, scrape the dough on the cling film and make it long, flat dough with your hand.

4) Grease baking sheet with oil and sprinkle with cornmeal generously.

5) Flip the dough over in the baking tray. Sprinkle some flour on top. Cover with floured tea towel and let it rest for 2 hours.

6) Preheat the oven to 220 c, 200Fan setting. Cook 2 ciabatta together on the same shelf for 35-45 minutes. Cool on wire rack before cutting for serving.