Marjoram ciabatta

4 hours


Marjoram ciabatta

  • 400g of strong white bread flour
  • 10g of salt
  • 7g of fast-action dried yeast
  • 30ml of olive oil
  • 325ml of water, tepid
  • 1 tbsp of marjoram, finely chopped


Sift the flour and add the yeast to 1 side of the bowl and the salt to the other. Pour over the olive oil and half of the water. Get 1 hand in there while using your clean hand to keep the bowl steady. Mix and knead the dough until all the water has been absorbed before adding the remaining water and the chopped marjoram
Continue to use your hand to mix and stretch the dough. It’s less messy to do all of this process in the bowl, but be warned, it does take some time
By the end, the dough will still be slightly sticky and loose, but it should come away from the sides of the bowl when lifted. Remember, be patient. Alternatively, you can do all of this with a dough hook in a food processor, but it will still take around 10 minutes
Tip the dough into a large, oiled container and cover the top with a tea towel. Leave at room temperature for at least 1 hour, but more likely 2, or until the dough has tripled in size. That’s right, tripled
Dust a large sheet of baking parchment with plenty of flour and turn out the dough on top. Dust the top with more flour and cut in half as neatly as you can
Carefully but quickly lift each piece of dough onto the baking sheet, with enough room between them to allow for spreading. Tidy up the shape a little if you need to, by gently patting the sides with your hands. Cover with a tea towel and leave to prove again for 45 minutes
Preheat the oven to 220°C/gas mark 8
Take the tea towel off the bread and pop them straight into the oven to bake for 25–30 minutes, or until your bread is nice and golden and if you tap the bottom, they sound hollow