Garlic Chive Ciabatta

If crunchy crust and an unbelievably soft and tender inside is what you are looking for in a bun than this one's for you! And with mild garlic and chive flavour they're just begging for butter! 

Ingredients:

1 1/4 cups + 1 tbsp water (120°F)

2 tsps yeast

3 cups flour

2 tbsps olive oil

1 tsp salt

4 tbsps chopped garlic scapes

4 tbsps chopped chives

4 cloves of garlic, thinly sliced 

Mix flour and yeast together then add the water. Stir just until all the flour is incorporated. The dough should be quite goopy (technical term!) If the dough is stiff add a little more warm water. Cover and let stand 60 minutes. Add olive oil, salt, chopped scapes, chives and sliced garlic by folding in. Add some each 1/4 turn and fold of the dough 4 or 5 times, then cover and let rise 1 1/2 hours. Turn dough out onto a well floured surface and, using wet hands, gently stretch to the loose shape of a rectangle. Cut into 6 pieces. Have a well floured piece of parchment ready. Fold each piece of dough under itself in half and place on the parchment. Try to handle as little as possible. Once the 6 rolls are done let sit uncovered for 10 minutes. Place a pan of water in the bottom of the oven, a pizza stone on the middle rack and set the temperature to 440°F. Using a pizza peel lift the parchment with the buns onto the pizza stone. Bake for 10 minutes, then reduce the temperature to 350°F and bake 15 minutes or until the internal temperature reaches 205-210°F. Makes 6 ciabatta

Look at that crumb!!

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