Roasted Garlic and Fennel Olive Oil Ciabatta

Vegan, Vegetarian, Raw, fermented and probiotic scholar

This light and airy ciabatta bread with its distinctive flour-swirled crust comes packed with rich roasted garlic flavor. Serve it sliced thin to dip in oil or topped with bruschetta, or slice loaves in half and top with your favorite sandwich fillings.
Want a plain ciabatta? Simply leave the garlic and fennel out of the recipe.

1 garlic bulb (whole, roasted with fennel seeds)

30 g olive oil (2 TBSP)

540 g flour (4½ cups)

2 teaspoons diamond crystal kosher salt (use half as much of any other brand)

2 teaspoons fennel seeds (optional)

1 teaspoons instant yeast

355 g warm water (1½ cups)

Directions at thepracticalkitchen.com

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