Description
A golden-crusted ciabatta infused with nutty brown butter and earthy sage, perfect for fall gatherings and cozy meals.
Ingredients
Scale
- 3 1/2 cups (440 g) all-purpose flour
- 1 1/2 teaspoons salt
- 1 cup (240 ml) warm water (110°F/43°C)
- 1 teaspoon sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons olive oil
- 3/4 cup (180 ml) warm water
- 4 tablespoons unsalted butter
- 8–10 fresh sage leaves
Instructions
- Activate the yeast: Combine 1 cup of warm water, 1 teaspoon sugar, and 2 1/4 teaspoons active dry yeast in a small bowl. Let sit for 5-10 minutes until frothy.
- Mix the dough: In a large mixing bowl, combine 3 1/2 cups all-purpose flour and 1 1/2 teaspoons salt. Add the activated yeast mixture, 2 tablespoons olive oil, and 3/4 cup warm water. Stir until a shaggy dough forms.
- Knead the dough: Knead on a lightly floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5-7 minutes.
- First rise: Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let rise for 1-2 hours until doubled in size.
- Prepare the brown butter and sage: Melt 4 tablespoons unsalted butter in a small saucepan over medium heat. Stir until golden and nutty. Add 8-10 fresh sage leaves and cook for 1-2 minutes. Remove from heat and let cool slightly.
- Incorporate the brown butter: Gently fold the cooled brown butter and sage into the risen dough, being careful not to deflate it completely.
- Shape the loaves: Divide the dough into two equal portions on a floured surface. Shape each into a rectangular loaf and place on a parchment-lined baking sheet. Cover and let rise for 30-45 minutes.
- Bake: Preheat oven to 425°F (220°C). Bake the loaves for 25-30 minutes or until golden brown and hollow-sounding when tapped.
- Cool: Transfer the loaves to a wire rack and let cool completely before slicing.
Notes
For a crispier crust, use a baking stone instead of a baking sheet. Add a pan of hot water to the oven for steam during baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1
- Sodium: 350
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: sage bread, brown butter ciabatta, fall bread recipe, homemade ciabatta, rustic bread