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1
In the bread machine's basin, proof the yeast by pouring in the warm water and dissolving the pinch of sugar in it then sprinkling the yeast on top-- if you don't have a 1/8 teaspoon size or a sliding measuring spoon, just leave few millimeters of leeway in a 1/2 tsp size spoon.
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2
Let the yeast proof for 10 minutes with the bread machine's lid open.
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3
Add the flours and salt and blend well by hand or slowly with a dough hook until the flour has completely absorbed the water.
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4
If you want add rosemary or other herbs, add them now too and blend.
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5
Pour on the olive oil around the bin but don't blend it in by hand.
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6
Close the bread machine and set it for a 2-lb loaf (1.5 should work if that's all your machine goes up to) at the DOUGH CYCLE.
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7
Kick back and let it do its work!
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8
When the dough cycle ends, leave it in the machine, covered, for 20-30 minutes to rise.
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9
After the rise is complete, preheat the oven to 425F.
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10
Grease an 11 x 7 pan with the 1/2 tsp olive oil-- NOT a loaf pan.
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11
This bread is best coming out relatively flat!
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12
The olive oil is a must for this, cooking spray won't make it come out the same!
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13
Brush the olive oil all over the inside of the pan, then sprinkle the cornmeal all over the bottom of the pan.
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14
Extract the dough from the bread machine, it should have a wonderful thick and elasticy consistency.
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15
Lay it into the prepped loaf pan and smooth out the top when done.
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16
Bake at 425F for 20-30 minutes or until golden brown on top.
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17
For that rustic look and crackly feel, brush a little olive oil onto the top and dust with some flour prior to baking.
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18
For Roman style ciabatta, season with marjoram and you can also make it ciabatta al latte by softening the dough with milk.
