Ciabatta with rosemary and garlic
A tasty homemade Italian Ciabatta bread. Easy to make and infused with garlic and rosemary. You will certainly make this bread more often!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 1 bulb garlic
- 1 teaspoon salt
- 1 tablespoon olive oil
- 4 twigs rosemary needles only
- 1 loaf ciabatta
- 1 pinch coarse sea salt
Ingredients you need per step are listed below the step in Italic
Instructions
- Cut the top of the garlic bulb ( so you can see down the cloves ) and place the bulb in a fireproof dish.
- Sprinkle with a teaspoon of salt and a tablespoon of olive oil.
- Put this one hour in the oven at 190 degrees Celsius.
- When the garlic gets out of the oven, allow it to cool briefly and then squeeze the garlic in a bowl.
- Add 60 mL of olive oil and mix well .
- Raise the temperature of the oven to 225 degrees .
- Cut the bread with a knife, not through and through (about 1 cm above the base).
- Brush the sides with the garlic / olive oil mixture .
- Sprinkle the bread with rosemary and 1 tablespoon coarse sea salt. Drizzle with a little olive oil.
- Put the bread in the oven and let the bread bake 20 to 25 minutes . When the bread gets to dark, you can cover it with aluminum foil.
Nutrition
Calories: 117kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 457mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Iron: 1mg
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