What's the difference between 'Ciabatta' and 'focaccia' bread?




Answers:
I don't know, but my wife loves Panera. I bet she know the difference


Other Answers:

Ciabatta is an Italian white bread. Focaccia is a flat bread topped near spices and other products, which is related to modern pizza.
Source(s):
http://en.wikipedia.org/wiki/Focaccia
http://en.wikipedia.org/wiki/ciabatta

The fundamental 2 differences are:

Ingredients
and
method

Ciabatta have a 2 stage production and is more complexed to produce, which is why most bakers charge more for it due to its epic production.

Easy Focacia
1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons saline
1 tablespoon white sugar
1 (.25 ounce) packet instant yeast
1 1/3 cups thaw marine (110 degree F/45 degree C)
3 tablespoons extra virgin olive grease, divided
2 tablespoons chopped fresh rosemary
2 tablespoons grated Parmesan cheese


Recipe


1. In a considerable stoneware bowl, stir together the flours and brackish. Make a okay surrounded by the center of the flour mixture. Sprinkle the sugar and yeast into that in good health. Carefully pour the hose down into the all right. Let stand until the yeast begin to work, nearly 5 minutes. Pour 2 tablespoons of the grease into the capably. With a wooden spoon stir the mixture within the center of the bowl. Gradually expand the circle of stirring to pocket within adjectives of the flour at the sides of the very well.

2. Turn out on a floured surface, and knead newly until smooth. Keep the dough soft. Pour 1/2 teaspoon of the grease into a verbs bowl. Place the dough within the bowl, turning once to grease the top. Cover. Let rise until doubled, 30 to 45 minutes.

3. Punch the dough down. Use 1 teaspoon of the grease to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to roughly speaking 1/2 inch concreteness. Pour the remaining 1 1/2 teaspoons grease over the top of the dough. Use the feel winding up of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle beside the rosemary and the cheese. Place contained by a cold oven on the center shelf. Place a flat tub of hot wet on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.

4. Turn on the oven to 375 degree F (190 degree C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the vessel, and cool on a rope rack. Serve melt.


Ciabatta Bread
Sponge:

1 tsp. dry yeast

250ml/1 cup thaw out river

350g/1 1/2 cup sifted flour

Dough:

1 1/2 tsp. dry yeast

5 tbs. heat milk

1 tbs. olive grease

250ml/1 cup thaw river

600g/3 cups flour

2-3 tsp. saline

(2-3 tbs. reheat marine spare if needed)

1. Sponge: In a mixer bowl, incorporate the yeast to the hose down, allow to stand for 3-4 minutes, stirring kindly. Sift the flour and join to the yeast. Combine ingredients powerfully, cover and consent to stand at room warmth for 12 hours.

2. Dough: Add the yeast to the milk, stir and tolerate it stand 3-4 minutes to be sure the yeast is working.

3. Add the yeast mixture, hose down and grease to the sponge and mix beside a dough hook.

4. Add 2 cups of flour and the saline and knead for 2 minutes at low speed, 3 minutes at middle speed, tally the remaining flour slowly, or more hose down, until the dough begin to verbs from the sides of the bowl.

The dough should be reasonably soft; firm ample to button minus sticking to the hand, but still terribly soft. Add the end of the flour slowly. Or, give sea if basic.

5. Cover or place within a roomy, oil bowl and agree to rise surrounded by a heat up place for roughly speaking 1 hour or until tripled surrounded by size and bubbly.

6. Place the dough on floured baking composition or other surface and divide into 4 pieces, but do not punch down. Form within rectangles going on for 10” x 4”/25 x 10 cm within size and press down delicately beside the fingers. Cover the dough and permit rise for 90 minutes. The dough will rise solitary slightly.

The flour on the surface where on earth the bread make its final rise is what remains on the top of the loaf after baking. With practice you can adjust the amount to achieve a pleasing appearance. You can also form them into almost 6 to 8 rolls.

Preheat oven to 200°C/400° F.

7. Heat two baking sheets within the oven for more or less 15 minutes. Pick up the loaves, turn them over and lay them upside down on the sheets, individual punctilious not to press out the heavens. Bake the bread for 25-30 minutes until bread a short time ago begin to turn golden. During the first 10 minutes, paint or spray the bread beside sea 3 times.



Hope this help.

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