2 loaves, 24 servings (serving size: 1 slice)

How to Make It

Step 1

Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process 1 additional minute.

Step 2

Turn dough out onto a floured surface (dough will be sticky and soft); divide dough in half. Working with one portion of dough at a time (cover the remaining dough to keep from drying), roll each portion into a 12 x 6-inch rectangle. Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal. Taper ends of dough to form a "slipper" shape. Sprinkle 2 tablespoons flour over loaves. Cover and let rise 30 minutes or until doubled in bulk.

Step 3

Preheat oven to 425°.

Step 4

Uncover dough. Bake at 425° for 25 minutes or until loaves sound hollow when tapped. Remove from pan; cool on a wire rack.

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Ratings & Reviews

QueeTheBean's Review

November 13, 2012
This was so easy to make and very tasty.

GayleR's Review

April 03, 2012
Easy and delicious! This recipe was too big for my food processor, so I did have to process each loaf separately. The bread was soft- I expected a harder, crustier Ciabatta- but I'll still make it again.