Asiago Ciabatta

star rating (17) rate this recipe »
Recipe photo

Asiago Ciabatta

star rating (17) rate this recipe »
Published prior to 2008

The nutty, mellow flavor of Asiago cheese adds a kick to this traditional Italian loaf.

Biga (Starter)
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

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

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.

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. Yield: 2 loaves, 8 servings.

Nutritional information per serving (123g): 286 calories, 11g protein, 48g carbohydrates, 6g fat, 2g fiber, 3g saturated fat, 0g trans fat, 13mg cholesterol, 652mg sodium, 1g sugar, 1 mg vitamin C, 3 mg iron, 120 mg calcium.


1 2  All  
  • star rating 03/13/2015
  • fussyone and flourflinger from Orangeville, PA
  • This is definitely worthy of an OMG!!! Flourflinger made it this morning and baked the two loaves. One loaf remains. Sigh. It's just that good! She used the larger amount of asiago because we love cheese. Maybe we'll try it tomorrow toasted with more asiago on top! This recipe was in Sift, and we love it! Both the bread and the magazine.
  • 02/16/2015
  • sewerman from KAF Community
  • would like to see it with weight measure
    Thanks for asking - the recipe doesn't have a toggle to change from volume measures to weights, but the weights are included in parenthesis. Happy Baking! Irene@KAF
  • star rating 08/18/2014
  • Menzrob from KAF Community
  • Got rave reviews from family & guests, so is definitely a keeper!
  • star rating 06/25/2014
  • Judy from St. John, IN
  • Excellent! A really easy bread recipe to make. Just have to remember to make your starter the day before. Used asiago and was really tasty and baked with the perfect crunch/soft ratio. Delicious!
  • star rating 07/02/2013
  • Ashley from Higganum, CT
  • LOVE LOVE LOVE! So delicious and chewy. I shredded the asiago instead of dicing it. Also I used white whole wheat for the starter. I ended up making chicken cutlet to add to the bacon, lettuce, tomato, and avocado. SO amazing. Next time we just need to find a way to have bigger mouths to eat it. HAHA! Great recipe KAF!
  • star rating 01/10/2012
  • spitre2001 from KAF Community
  • Tasted wonderful! I used the whole wheat flour. I would like to try the rye next. This is exactly the bread I want, but can't buy locally. It is a bit of a long process(the rise), however, I have noticed that all the great breads I've made have a long rise period!
  • star rating 10/06/2011
  • DenaB from KAF Community
  • I've been looking for an easy bread recipe to make roles for my sons upcoming wedding. This bread is AMAZING! I was a little intimidated at first because I'd never used a starter and although I've been baking for years, I've never had a lot of luck with breads. It was SO EASY. I took a sample to some friends and they couldn't get enough! Both wanted the recipe and said they were going to go home and make it right away. When it came out of the oven, the crust was golden and crispy- so yummy. I was hoping for a softer chewy crust for the wedding. After cooling, it had that chewy crust I was looking for. I followed the recipe and made two loafs. I just started another batch to see how it turns out as rolls. Thank you for this bread and website!!
  • star rating 05/09/2011
  • countrygramma from KAF Community
  • We love this bread!!! It's the best for any thing, meals or sandwiches, A wonderful pleasing bread!!!
  • star rating 03/27/2010
  • Georgie Semenza from San Jose, CA
  • This bread is wonderful. I've made it several times now as it has become a family favorite. The taste, texture and aroma are heavenly. I have one question - what would be the best way to reheat this particular bread?
    You can reheat this bread in a 350 degree oven, wrapped loosely in foil, for about 15 minutes. Molly @ KAF
  • star rating 03/18/2010
  • Stephen from Pennsylvania
  • This is the third artisnal bread that I have made and mercifully they all have come out better than what I can buy regionally. This came out exceptionally well made with a nice crisp crust and plenty of bubbly crumb. The house took on the savory scent of the cheese and yeasts. My only modification to the recipe was that I folded the ciabatta in the traditional papar envelope method and stretched it to the final size for final proofing. I spritzed it and put it on the baking stone (both loaves) for a total of 22 minutes (must have a hot oven) switching their orientation at 11 minutes. Excellent spring and rich taste. My additional flour was rye. The dilemma that I face now is... How do I store this bread because it has cheese in it. :)
    Try freezing your thoroughly cooled bread in ziplock bags. To reheat put the frozen bread in the oven while you preheat to 350°, for about 10 to 15 minutes. Molly @ KAF
1 2  All