Mini Italian Pressed Sandwiches + Homemade Ciabatta Recipe

FOR THE HOMEMADE CIABATTA

For the Sponge:

• 50g All Purpose Flour
• 50g Warm Water
• 2g Instant Yeast

For the Bread:

• 450g All Purpose Flour
• 360g Warm Water
• 12g Fine Sea Salt

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FOR THE ITALIAN PRESSED SANDWICHES

• Ciabatta Bread Loaf, homemade or storebought
• Sliced Deli Turkey or Chicken
• Salami
• Basil Pesto, homemade or storebought
• Marinated Quartered Artichokes, chopped
• Goat Cheese, softened to room temperature
• Fresh Basil Leaves, chopped
• (Optional) Roasted Red Peppers, thinly sliced

FOR THE HOMEMADE CIABATTA

1. To Make the Sponge: Combine the flour, water, and yeast together. Mix until no dry spots. Cover and set aside to rise in a warm environment for 3-4 hours.
2. To Make the Ciabatta: Mix the water and sponge together. Mix in the salt.
3. Add the flour and use a wooden spoon to mix until no dry flour spots. Cover and let rest in a warm environment for 30 minutes.
4. Start the Kneading Process: Knead the dough IN the bowl by lifting up one "corner" and folding over the center. Rotate the bowl 45 degrees, lift up the next "corner" and fold over the center. Repeat two more times to lift up a total of 4 "corners."
5. Cover the bowl to rise 30 minutes. Repeat the kneading process 3 more times for a total of 2 hours.
6. Let Rise Once More: Once the kneading process is complete, let the dough rise 1 hour, until doubled in size.
7. Store in the Fridge Overnight: Punch down the dough, cover, and place in them ridge overnight.
8. The Next Morning: The next morning, line a large baking pan with parchment paper. Dust with flour.
9. Shape into a Loaf: Gently stretch the ciabatta to shape into a large rectangular loaf like shape. Place on the prepared pan.
10. Let rise uncovered for 2 hours.
11. To Bake: Preheat oven to 425F.
12. Bake the ciabatta for 20-25 minutes, rotating the pan halfway through baking, until golden.
13. Let rest 20 minutes before slicing.

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FOR THE ITALIAN PRESSED SANDWICHES

1. To Make the Sandwiches: Slice the ciabatta loaf in half lengthwise. Place on a large plate or cutting board.
2. Layer the bottom half with basil pesto, sliced deli meat, salami, chopped marinated artichokes, freshly chopped basil, and the goat cheese crumbles. Evenly spread the roasted red peppers on top, if desired.
3. To Press Down the Sandwiches: Add the top half. Place another large plate or cutting board on top of the family-style sandwich. Place something heavy to help press down the sandwich on top of the plate/board.
4. Transfer to the fridge until ready to serve, at least 1 hour.
5. To Serve: When ready to serve, remove the objects from on top and slice into individual sandwiches. If desired, stick a mini skewer or toothpick in the center of each sandwich for easy serving. Enjoy!