Parmesan Ciabatta

As I mentioned in my last post (you know that delectable brownie mosaic cheesecake), the in-laws were over for dinner the other night. The main entree was a garlic and herb pork loin with carrots and potatoes that I cooked in my beautiful new 6 3/4 qt Le Creuset dutch oven. I was looking for a bread to serve with it and this one that I found on the King Arthur website sounded awesome. I love asiago cheese, especially paired with bread, but rarely buy it due to its costs. I had a block of Parmesan in the fridge so I went ahead and used that.


Although the entire process took more than one day, most if it was inactive waiting and rising time. This bread was very easy to make, required minimum kneading and the shaping could not have been any easier. This recipe would be perfect for people who are first starting out baking bread.


The texture of this bread was amazing. The big air pockets coated with cheese was my favorite part. I only used 4 ounces of cheese but I will definitely be using the whole 5 next time. This bread got two thumbs up from everyone. Definitely give it a try.


Asiago (Parmesan) Ciabatta
Source: King Arthur Flour

-makes 2 loaves -

Biga (Starter) Ingredients
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) pumpernickel, rye, or whole wheat flour
1 cup (8 ounces) water
1/8 teaspoon instant yeast

Dough Ingredients
all of the starter
2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (4 ounces) water
1 tablespoon Pizza Dough Flavoring (optional)
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread

For the Biga
Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly.

For the Dough
Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle.

Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese.

Bake the ciabatta in a preheated 450°F oven for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack.

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Like a proud mama I just had to throw a picture in of my pork loin. It turned out so incredible that I wanted to share (um brag). :) I put a little olive oil in the bottom of the pan and cooked the salt and pepper seasoned veggies (carrots, potatoes and whole garlic cloves) on the stove for about 5 minutes. Then I removed the veggies, seared the meat on all sides and deglazed the pan with 1/3 cup chicken stock. I added the veggies back into the pot, put the lid on and cooked it in a 375 degree oven for approximately 40 minutes. The veggies were awesome, they had such an awesome flavor that I could not stop eating them. I am in love with my Le Creuset and I can't wait to use it time and time again.