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
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
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 May
Like miso-peanut hibachi chicken and spring orzotto.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.