Blue Ciabatta - Urban Harvested Designed Recipe


 -  Beautifully Chef designed by Urban Harvested 

Cooking time: 20 mins + 1 hr


  • 750ml warm water
  • 1 tsp caster sugar
  • 1 tbsp dried active baking yeast
  • 3 tbsp Luna Blue Matcha
  • 800g plain flour
  • 1 tablespoon salt
  • Semolina, to dust


  1. In a large bowl, add the sugar, yeast, and Luna Blue Matcha to the warm water and let proof. Make sure that the pea flower powder is dissolved.
  2. In a stand mixer with a dough hook attachment, mix the yeast mixture and half the flour until well combined. Cover with a damp tea towel and let rest for 15 minutes.
  3. Once rested, add the remaining flour and salt to the dough, and knead until soft and smooth. Turn in an oiled bowl, cover again with a damp tea towel. Place in a warm area of the kitchen and let double in size, this can take 1-2 hours.
  4. Now is the time for the first knock-back. Using a fist, punch the dough to release the air. Cover it again and allow it to double in size once again.
  5. Once the dough has doubled again, punch it down and form into 2 - 4 loaves (depending on what size you prefer). Place them on baking paper lines trays that have been sprinkled with semolina. Cover with a floured tea towel, and allow to rise again for 30 minutes. Preheat the oven to 230 degrees.
  6. Once they have risen, spray the loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom, about 1 hour. 

 Recipe and imagery designed by Trista + Anni, Urban Harvested 

    Leave a comment

    Please note, comments must be approved before they are published