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
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and grilled shrimp with chimichurri.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.