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Mediterranean Ciabatta Recipe

Bread & Rolls

Mediterranean Ciabatta - Glutafin gluten free recipes

Crispy on the outside, soft on the inside, ciabatta can be a scrumptious starter or brilliant with a Bolognese! Just get creative and add your choice of topping.

Preparation time:
30 minutes

Cooking time:
30 minutes

Oven temperature: 200°C / Gas mark 6
1 x 30cm/12” Long flat bread



375g/ 13oz Glutafin Gluten Free Multipurpose White Mix
2 x 5ml tsp Dried yeast (enclosed with mix)
1 x 15ml tbsp Light and mild olive oil
375ml/13 fl oz Hand hot water**
25g/ 1oz Parmesan cheese (grated)

Antipasto topping
1 x 5ml tsp Sundried tomato paste
1 x 15ml tbsp Olive oil
2 x 15ml tbsp Roughly chopped mixed antipasto vegetables in oil (sold in jars. Choose mixed pepper strips, artichokes, mushrooms, capers, tomatoes, olives etc)
1 x 5ml tsp Dried oregano
1 x 15ml tbsp Parmesan cheese (grated)


For gluten-free, wheat-free option prove for 60 minutes

1.Prepare Ciabatta. Combine White Mix and yeast together in a mixing bowl with a fork.

2.Stir in the remaining ingredients with a fork to give a thick sticky batter.

3.Shape a 30 x 15 cm (12 x 6”) mould with a 2.5cm/1” high rim out of a double thickness of foil. Rest in a roasting pan and line foil with baking parchment. Spoon in ciabatta mixture and smooth the surface with the back of a dessertspoon dipped in water.

4.Combine tomato paste and oil and spoon over bread. Top with chopped antipasto mixture and sprinkle with the oregano and Parmesan.

5.Cover with oiled cling film. Leave to prove in a warm place until the dough has risen and spread a little. Remove film and bake until crisp and golden.

Gluten-free, wheat-free option
*300g/ 11 oz Glutafin Gluten Free Wheat Free Multipurpose White Mix, **400ml/ 14 fl oz Hand hot water, and remaining ingredients as shown.

For a stronger cheese flavour top with crumbled gorgonzola instead of Parmesan before cooking. Red pepper pesto may be used as an alternative to sundried tomato paste.

To freeze
Wrap Ciabatta in a sealed freezer bag and freeze. Defrost for 1 hour and warm in the oven for 10 minutes before serving

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