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Bread Recipes

Discover a world of culinary inspiration, designed to help you make the most of your Ooni pizza oven.

Cheesy Garlic Fingers with Donair Dipping Sauce
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Cheesy Garlic Fingers with Donair Dipping Sauce

Try out this recipe for cheesy garlic fingers with donair dipping sauce for an Eastern Canadian treat from journalist Ivy Knight.
    Ciabatta on a wooden pizza peel sliced up and baked using a sourdough ciabatta recipe.

    Sourdough Ciabatta

    What happens when you take a classic Ciabatta, and add a little Artisan Bryan magic? You get Sourdough Ciabatta, obviously! Using only simple ingredients with some bulk fermentation, a little extra time and love goes a long way for the perfect crunchy crust and soft, chewy inside. This sourdough ciabatta recipe is a must try! Equipment Wooden board Ingredients515 grams all purpose flour300 grams water, plus 1-2tbsp extra10g (2/3 tbsp) salt150 grams sourdough starter/ 15 grams fresh yeast or 5 grams instant yeast MethodIn a large bowl, add your water and sourdough starter. Dissolve the starter in the water with your hands. Add the flour and continue mixing until no dry flour remains.  Let the mixture rest. After 10 minutes, add your salt and the remaining water. Use your hands to mash and mix the dough together until everything is fully incorporated. Cover with a damp tea cloth and let the dough rest. After 30 minutes, perform a stretch and fold with your dough. Use your hand to pull up from underneath the dough, then quickly fold into the middle, turning the bowl 90 degrees each time. Repeat this process a further two times, for a total of 3 stretch and folds over 1.5 hours. If using yeast, you’ll only need to do this once.  Leave your dough to bulk ferment for a further 4-5 hours, or 2 hours if using yeast.  Generously dust your work surface with flour. Your dough should be swollen and springy to the touch after its bulk fermentation. Sprinkle the dough with a light dusting of flour and turn out to your surface. Weigh out roughly 200g portions of dough, and begin to shape each portion into rectangular, ciabatta shape. Leave each ciabatta to prove on a floured wooden board for 3 hours, or 1.5 hours if using yeast.  Fire up your Ooni pizza oven. Aim for 500°C (952°F) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer.  Using a small amount of flour, dust your Ooni pizza peel. Take your proven Ciabatta and using both hands, flip the dough upside down and onto your peel. Load your peel with as many rolls you feel comfortable with.  Right before you’re ready to cook, turn the flame completely off. Slide the ciabatta off your peel and into your oven, and leave for 5-7 minutes to cook in the residual heat. Once you see the breads puffing up and taking shape, turn the oven back on to a low flame.  You will need to closely monitor the breads, rotating regularly to ensure they don’t get scorched. Remove the breads after 8-10 minutes of cooking, or until crispy and brown. Total baking time will be roughly 13-17 minutes depending on the initial temperature of the oven. Serve warm, delicious on their own or stuffed with your filling of choice. Save for later as a great lunch, snack or side!