Chabaso Bakery Olive Oil Ciabatta

Details

We hand-stretch and then brush each ciabatta with extra virgin olive oil before the last step of its journey into the heart oven. A sprinkle of sea salt adds extra flavor to the crispy crust and slightly nutty richness of our high-moisture crumb. We hope our breads help set the table for great conversations and memorable eating. Extra virgin olive oil. Crispy crust. Artisan baked. Long, natural fermentation.

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS LESS THAN 2% OF ASCORBIC ACID AS A DOUGH CONDITIONER, ENZYMES, EXTRA VIRGIN OLIVE OIL, SALT, SEA SALT, YEAST

Directions

Heat Before Eating: Bake or toast unwrapped at 400? for 3 - 10 minutes if fresh or 5 - 10 minutes if frozen. If you want a softer and lighter bread, then take it out on the earlier side. If you want a crustier and darker bread, then keep it in a bit longer. You are the final Chabaso baker! Freeze for Later: Wrap bread in plastic wrap and place in a freezer bag. It will keep for several months.