Chilli, Walnut and Cashew Nut Ciabatta
Ciabatta (the ‘C’ is pronounced ‘ch’ as in ‘church’) comes from the Luguria coastal region of north west Italy, but is now popular throughout the country as well as in Europe and the USA. The word means "carpet slipper" in Italian and it is a white bread made with wheat flour and yeast. The shape of the loaf is slightly elongated, broad and quite flat.
Toasted sandwiches using ciabatta bread are known panini.
800g organic wheat flour
6 Tbsp olive oil
600 ml water
Handful of sea salt
Small handful of crushed mixed nuts
1 tsp of garam masala
1 tsp unrefined cane sugar
Small handful dried hot chillies (crushed in mortar)
4 Tbsp omega seed mix
- Mix the yeast, water and olive oil with the sugar, allow to ferment, then fold into the flour.
- Add the nuts, chilli, 3 tablespoons of seeds, masala, and knead for a while.
- Leave near a hot surface, covered with a wet tea towel, and allow to rise (time taken depends on room temperature and humidity, but at least 1 hour).
- Once risen, apply flour to a clean work surface and then knead the dough until it is elastic but dry and firm.
- Roll out the dough and place in greased trays and allow to rise some more.
- Glacé with rosemary olive oil and sprinkle with the rest of the seeds.
- Bake in the top of a hot (e.g. gas mark 6/7) pre-heated oven until brown.
- Turn down the heat slightly (or move to the bottom of the oven) towards the end of the baking to slowly bake. It should be hollow when tapped on the top.
- Remove from the oven, place on rack to dry, and enjoy with a sprinkle of sea salt, olive oil and balsamic.
Serves 6 people
Recipe supplied by Tim Luycx, York, United Kingdom
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