Skip to main content
Epicurious
Cookbooks

Ciabatta with Cheese

Recipe information

  • Yield

    makes two 1-pound loaves or 3 smaller loaves

Ingredients

Ciabatta, Poolish Version (page 136) or Ciabatta, Biga Version (page 140)
2 cups shredded or grated Parmesan, Romano, mozzarella, Jack, Cheddar, provolone, Swiss, and blue cheese, in any combination

Preparation

  1. Make the dough as directed in the master formula. When performing the 2 stretch-and-fold steps, sprinkle one-quarter of the cheese blend (or less, if you are making 3 smaller loaves) over each piece of dough each time and fold them in. Proceed as described in the poolish version.

The Bread Baker's Apprentice
TagsBreadItalianEuropeanBread FlourFlourYeastCheeseDairyNut FreeVegetarianBakingStand MixerElectric MixerCookbooks
Read More
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Grilled Lemongrass Chicken Thighs
A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.