Prepare to transform your ordinary bread experience into a gourmet adventure that will make your taste buds dance with excitement! This isn't just another sandwich recipe - it's a culinary masterpiece that combines the rustic charm of traditional Italian ciabatta with the bold, mouthwatering flavors of spicy chorizo, creamy brie, and tangy sundried tomatoes. Whether you're a seasoned home chef or a curious food enthusiast, this recipe promises to elevate your cooking skills and impress everyone at your table with its irresistible combination of textures and tastes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 1/4 cups warm water
- 1/2 cup chorizo, diced
- 1/2 cup brie cheese, sliced
- 1/4 cup sundried tomatoes, chopped
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Mix these dry ingredients well to ensure even distribution of the yeast and salt.
- Gradually add the warm water to the dry mixture, stirring with a wooden spoon or spatula until a shaggy dough forms. The dough will be sticky; this is normal for ciabatta.
- Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for about 18-20 minutes. This allows the gluten to develop, making the dough easier to handle.
- After resting, lightly flour a clean work surface and transfer the dough onto it. With floured hands, gently stretch and fold the dough over itself a few times to strengthen it. Be careful not to deflate it too much.
- Shape the dough into a rough rectangle and place it back into the bowl. Cover it again and let it rise for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, mix the diced chorizo, chopped sundried tomatoes, and sliced brie cheese. Set aside.
- Preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven to heat up. If not, a baking sheet will work just fine.
- Once the dough has risen, lightly flour your work surface again and gently turn the dough out onto it. Divide the dough into two equal portions.
- Shape each portion into an oval or rectangle, about 1 inch thick. Use your fingers to create a slight indentation in the center of each piece to hold the filling.
- Evenly distribute the chorizo, brie, and sundried tomato mixture over the center of each dough piece. Carefully fold the sides of the dough over the filling, pinching the seams to seal it closed.
- Transfer the filled ciabatta loaves onto a parchment-lined baking sheet or directly onto the preheated baking stone. Allow them to rest for an additional 15-20 minutes to rise slightly.
- Before baking, make a few shallow slashes on the top of each loaf with a sharp knife to allow steam to escape. This will help achieve a nice crust.
- Bake in the preheated oven for 25-30 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom. If using a baking stone, the baking time may be slightly shorter.
- Once baked, remove the ciabatta from the oven and let them cool on a wire rack for at least 10 minutes before slicing. This resting period allows the interior to set properly.
- Slice the ciabatta and serve warm. Enjoy your delicious Ciabatta with Chorizo, Brie, and Sundried Tomatoes!
Tips
- Use warm (not hot) water to activate the yeast without killing it
- Don't over-knead the dough - ciabatta should remain light and airy
- Allow sufficient resting time for gluten development and flavor enhancement
- A baking stone can help achieve a crispier, more authentic crust
- Use a sharp knife for clean slashes on top of the loaf
- Let the bread cool slightly before slicing to maintain its internal structure
- For extra flavor, consider brushing the top with olive oil before baking
- Store any leftovers in an airtight container to maintain freshness
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 18g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
