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“This is a lovely and tasty bread. You can make the sponge the day before you make the bread. For the crunchiest crust, spritz the inside of your oven several times before baking (don't spray the light). Place your pizza stone on the lower shelf of the oven. Preheat pizza stone first--slide dough from baking sheet to stone (still on parchment paper). I think this recipe came from Cooking Light. I used all-purpose flour, and it was still delicious.”
1hr 25mins

Ingredients Nutrition


  1. For the sponge: Lightly spoon flour into a dry measuring cup and level with a knife.
  2. Place all ingredients in a food processor and process for 1 minute or until well blended.
  3. Spoon mixture into a medium-bowl. Cover and chill sponge from 2 to 24 hours.
  4. For the Ciabatta: Lightly spoon 4 cups flour into a dry measuring cup and level with a knife.
  5. Combine with the Basic Sponge you prepared earlier and the water, nonfat dry milk powder, yeast, and salt in a food processor.
  6. Process until dough forms a ball. Process 1 additional minute.
  7. Turn dough out onto a floured surface (dough will be sticky and soft).
  8. Divide dough in half working with 1 portion of dough at a time (cover the remaining dough to keep it from drying).
  9. Roll each portion into a 12x16" rectangle.
  10. Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal.
  11. Taper ends of dough to form a "slipper" shape.
  12. Sprinkle 2 tablespoons flour over loaves.
  13. Cover and let rise 30 minutes or until doubled in bulk.
  14. Preheat oven to 425.
  15. Uncover dough and bake for 25 minutes or until loaves sound hollow when tapped.
  16. Remove from pan.
  17. Cool on a wire rack.

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