It’s not often that someone raves about hospital food. Florida Hospital has certainly changed that — especially in The Grain Chain bakery.
This week’s recipe combines the best of two classic Italian breads: Ciabatta (chee-a-baa-ta) and focaccia (foh-KAH-chee-ah).
Ciabatta is a rustic, oblong, flat bread whose name means slipper in Italian. Unlike focaccia, its top is usually unadorned with herbs and oil. Not so in today’s reader request. Utilizing the moist, porous interior of ciabatta, the chef has a perfect trench for showcasing sauteed vegetables.
Almost every region has its own variety of ciabatta bread, according to experts in Italian cookery. Ciabatta from Lake Como, for example, is light with a crisp crust, in Tuscany and Umbria it is denser and in Rome it is usually seasoned with olive oil, salt and marjoram.
FLORIDA HOSPITAL’S GRAIN CHAIN CIABATTA FOCACCIA
Yield: 2 loaves.
Dough mix:
10.5 ounces all-purpose flour
1 ounce Italian slipper additive (see note)
1/2 ounce instant dry yeast
8 ounces cool water
1/4 ounce extra-virgin olive oil
Vegetable topping and seasonings:
1/2 of a green bell pepper, julienned
1/2 of an orange bell pepper, julienned
1/2 of a red bell pepper, julienned
1/2 of a medium white onion, sliced
Oregano to taste
Italian seasoning to taste
Pinch cracked black pepper
1 heaping teaspoon granulated garlic
3 large garlic cloves, chopped
Salt to taste
Cheeses:
3 heaping tablespoons shredded mild Cheddar
3 heaping tablespoons shredded Romano
1/3 cup shredded mozzarella
1. Combine dough ingredients. Kneading, proofing and punching down dough in the process. Shape into 2 (6-inch by 14-inch) ovals. Be sure to hand shape. Using a fork, punch holes in the surface. This will keep air bubbles from causing misshapen bulges in the finished product. Do not use a rolling pin, which would break down the desirable gluten development. Set aside.
2. Lightly saute or bake vegetables with the spices. Drain and let cool.
3. Combine the cheeses.
4. Place cooled vegetables on the top of the perforated dough followed by the cheese mixture. Allow bread to re-proof for 45 minutes before baking. Bake at 325 F for 12-14 minutes.
Recipe note: Ciabatta, which is known as “slipper” in Italian, is a rustic bread shaped like a slipper. Interested home cooks can order an Italian slipper additive, from The Grain Chain at Florida Hospital. Call 407-303-6611, Ext. 5057 for more information. Residential ovens will vary in temperature so check bottom of dough for doneness.
