No-Knead Ciabatta Bread Sandwiches
No-Knead Ciabatta Bread Sandwiches
Ingredients
For the No-Knead Ciabatta Bread
- 3 3/4 cups bread flour
- 1 1/2 cups water, warm, about 105-115°F
- 1 teaspoon instant dry yeast
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/4 cup all-purpose flour, for dusting, as needed
For the Sandwich Filling
- 1/2 cup cream cheese, softened
- 1 large red tomato, thinly sliced
- 4 slices Provolone cheese
- 1/4 cup fresh parsley or cilantro, chopped
Instructions
- 1
In a large rectangular baking dish (approximately 9x13 inches), pour the warm water. Add the olive oil and instant dry yeast, stirring gently to combine. Let sit for 5 minutes to activate the yeast.
⏱️ 5 min
- 2
Add the bread flour and salt to the liquid mixture. Using a wooden spoon, mix until all the flour is hydrated and a shaggy, sticky dough forms. Do not overmix; a few dry spots are acceptable. Cover the dish tightly with plastic wrap.
⏱️ 5 min
- 3
Allow the dough to rise at room temperature (ideally 70-75°F) for 1 1/2 to 2 hours, or until visibly bubbly and nearly doubled in size.
⏱️ 120 min
- 4
Perform the first set of 'stretch and folds'. With wet hands, gently pull one section of the dough from the edge, stretch it upwards, and fold it over itself towards the center. Rotate the dish a quarter turn and repeat this process 3 more times, for a total of 4 folds. Re-cover the dish with plastic wrap.
⏱️ 5 min
- 5
Allow the dough to rest for another 45 minutes to 1 hour, or until it has relaxed and started to bubble again. Perform a second set of 4 'stretch and folds' as described in Step 4. Re-cover the dish.
⏱️ 60 min
- 6
Allow the dough to rise for a final 45 minutes to 1 hour, until it is very airy, bubbly, and has significantly increased in volume.
⏱️ 60 min
- 7
Preheat your oven to 450°F. Generously dust a clean work surface with all-purpose flour. Carefully invert the risen dough from the baking dish onto the floured surface. Dust the top of the dough with more flour.
⏱️ 5 min•🌡️ 450
- 8
Using a dough scraper or a sharp knife, gently divide the large dough mass into 4 rectangular portions. Try to handle the dough as little as possible to preserve the air bubbles. Gently transfer these portions onto a baking sheet lined with parchment paper, leaving some space between them.
⏱️ 5 min
- 9
Bake the ciabatta bread for 20-25 minutes, or until golden brown and crusty, with an internal temperature of 200-210°F. Allow the bread to cool completely on a wire rack before slicing.
⏱️ 25 min•🌡️ 450
- 10
Once cooled, slice one of the ciabatta loaves lengthwise with a serrated knife. Spread the softened cream cheese evenly on the bottom half. Layer with thin slices of red tomato and Provolone cheese. Top with chopped fresh parsley or cilantro. Close the sandwich and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
No-Knead Ciabatta Bread Sandwiches
Ingredients
For the No-Knead Ciabatta Bread
- 3 3/4 cups bread flour
- 1 1/2 cups water, warm, about 105-115°F
- 1 teaspoon instant dry yeast
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/4 cup all-purpose flour, for dusting, as needed
For the Sandwich Filling
- 1/2 cup cream cheese, softened
- 1 large red tomato, thinly sliced
- 4 slices Provolone cheese
- 1/4 cup fresh parsley or cilantro, chopped
Instructions
- 1
In a large rectangular baking dish (approximately 9x13 inches), pour the warm water. Add the olive oil and instant dry yeast, stirring gently to combine. Let sit for 5 minutes to activate the yeast.
⏱️ 5 min - 2
Add the bread flour and salt to the liquid mixture. Using a wooden spoon, mix until all the flour is hydrated and a shaggy, sticky dough forms. Do not overmix; a few dry spots are acceptable. Cover the dish tightly with plastic wrap.
⏱️ 5 min - 3
Allow the dough to rise at room temperature (ideally 70-75°F) for 1 1/2 to 2 hours, or until visibly bubbly and nearly doubled in size.
⏱️ 120 min - 4
Perform the first set of 'stretch and folds'. With wet hands, gently pull one section of the dough from the edge, stretch it upwards, and fold it over itself towards the center. Rotate the dish a quarter turn and repeat this process 3 more times, for a total of 4 folds. Re-cover the dish with plastic wrap.
⏱️ 5 min - 5
Allow the dough to rest for another 45 minutes to 1 hour, or until it has relaxed and started to bubble again. Perform a second set of 4 'stretch and folds' as described in Step 4. Re-cover the dish.
⏱️ 60 min - 6
Allow the dough to rise for a final 45 minutes to 1 hour, until it is very airy, bubbly, and has significantly increased in volume.
⏱️ 60 min - 7
Preheat your oven to 450°F. Generously dust a clean work surface with all-purpose flour. Carefully invert the risen dough from the baking dish onto the floured surface. Dust the top of the dough with more flour.
⏱️ 5 min•🌡️ 450 - 8
Using a dough scraper or a sharp knife, gently divide the large dough mass into 4 rectangular portions. Try to handle the dough as little as possible to preserve the air bubbles. Gently transfer these portions onto a baking sheet lined with parchment paper, leaving some space between them.
⏱️ 5 min - 9
Bake the ciabatta bread for 20-25 minutes, or until golden brown and crusty, with an internal temperature of 200-210°F. Allow the bread to cool completely on a wire rack before slicing.
⏱️ 25 min•🌡️ 450 - 10
Once cooled, slice one of the ciabatta loaves lengthwise with a serrated knife. Spread the softened cream cheese evenly on the bottom half. Layer with thin slices of red tomato and Provolone cheese. Top with chopped fresh parsley or cilantro. Close the sandwich and serve immediately.
⏱️ 5 min