Mary Berry Ciabatta Tricolore Recipe [Tips & Tricks]

If you’re looking for a delicious twist on traditional ciabatta, then you absolutely have to try Mary Berry’s Ciabatta Tricolore recipe!

This version takes the classic Italian bread to a whole new level with vibrant, flavorful fillings that bring a pop of color and taste to every bite. The combination of creamy mozzarella, fresh basil, and sun-dried tomatoes will have your taste buds dancing, while the rustic, crispy crust and soft, airy interior give you that perfect balance of texture. Whether you’re baking for a family meal, a dinner party, or just for yourself, this recipe is sure to impress and become a new favorite in your baking repertoire!

Mary Berry Ciabatta Tricolore Recipe

Ingredients Needed

To create Mary Berry’s Ciabatta Tricolore, a deliciously vibrant variation of the classic Italian ciabatta, you will need a mixture of simple yet quality ingredients. This recipe focuses on bringing together rich flavors, bold colors, and a satisfying, chewy texture. The following ingredients will make the dough and the flavorful tricolore filling:

• Strong White Bread Flour: This type of flour is essential for ciabatta as it has a higher protein content, which helps to create a strong gluten structure. This ensures that your bread will have the characteristic airy, open crumb and chewy texture that ciabatta is famous for.

• Dried Yeast: This helps the dough to rise and develop flavor. The yeast is activated when mixed with warm water, producing carbon dioxide and making the dough rise. It’s crucial to use fresh yeast or instant dry yeast for this recipe for the best results.

• Olive Oil: Olive oil adds richness to the dough, helping it become soft and giving the bread a slight crispiness on the outside once baked. Additionally, it enhances the flavor of the bread, complementing the Mediterranean-inspired ingredients.

• Salt: Salt is necessary for balancing the flavors and also controls the yeast fermentation process. It adds depth to the flavor profile of the bread and ensures that the dough isn’t too bland.

• Water: Water activates the yeast and forms the dough’s structure, making it smooth and elastic. It also influences the final texture of the bread, giving it that signature lightness.

For the filling, which gives the Ciabatta Tricolore its name and vibrant appearance, you will need:

• Pesto Genovese (Basil Pesto): This rich, fragrant basil pesto brings a burst of freshness, with the sharpness of garlic and the nuttiness of pine nuts. It serves as the green element in the tricolore theme.

• Sun-dried Tomatoes: Sun-dried tomatoes offer a deep, intense flavor that contrasts beautifully with the freshness of the pesto. Their natural sweetness adds complexity and color to the bread, contributing to the ‘red’ element of the tricolore theme.

• Mozzarella Cheese: Fresh mozzarella cheese is the creamy, delicate element of the filling. It melts beautifully inside the bread, adding richness and moisture to the ciabatta while maintaining a soft, stretchy texture.

• Fresh Basil: A few leaves of fresh basil will provide a fragrant, aromatic lift to the bread and enhance the pesto flavor, tying the tricolore theme together with a fresh herbal note.

Equipment Needed

For Mary Berry’s Ciabatta Tricolore, you won’t need an abundance of specialized equipment, but there are some key tools that will ensure your baking process goes smoothly and the results are optimal. Here’s what you’ll need:

• Large Mixing Bowl: You’ll need a sizable bowl to combine the flour, yeast, salt, and water to create the dough. A large bowl will allow for proper kneading and mixing, ensuring all the ingredients are well incorporated.

• Dough Scraper or Bench Scraper: This handy tool helps you handle the dough without it sticking to your hands. It also helps you transfer the dough to your work surface and cut the dough into portions when needed.

• Baking Sheet or Pizza Stone: To bake the ciabatta, you’ll need a flat baking sheet or a pizza stone. A pizza stone, if available, will help achieve a crispier crust, as it retains and distributes heat more evenly.

• Clean Tea Towel: You’ll use a tea towel to cover the dough while it rises. This helps the dough retain heat and moisture, ensuring a good rise and preventing it from drying out.

• Rolling Pin: While ciabatta dough is quite sticky and soft, a rolling pin will come in handy when shaping the dough into a rectangular shape and ensuring an even thickness for the bread.

• Sharp Knife or Scissors: To slice the ciabatta after it’s baked, a sharp knife is necessary. A serrated knife works best for slicing bread, ensuring a clean cut without squashing the soft crumb inside.

• Bowl for Water (Optional): If you’re baking on a stone or in a very hot oven, you might need to place a small bowl of water in the bottom of the oven. This will create steam, which helps form a crispy crust on the ciabatta.

How To Make Mary Berry’s Ciabatta Tricolore

Creating Mary Berry’s Ciabatta Tricolore is a step-by-step process that requires attention to detail, but with careful preparation, you’ll be rewarded with a stunning, flavorful loaf. Here’s how to make it:

1. Prepare the Dough:
   Start by mixing your dry ingredients. In a large bowl, combine the strong white bread flour, dried yeast, and salt. Make sure to place the salt and yeast on opposite sides of the bowl to prevent the salt from inhibiting the yeast’s activity.

2. Activate the Yeast:
   In a separate container, mix the warm water with a little olive oil. Add the water mixture to the flour mixture and stir until the dough begins to form. You’ll notice the dough will be quite wet and sticky, which is typical for ciabatta. Use a dough scraper to bring the dough together into a rough ball.

3. Knead the Dough:
   Turn the dough out onto a floured surface and knead it gently. You may find the dough is very sticky at first, but resist adding too much flour. Instead, use the dough scraper to scrape the dough off your hands or work surface when needed. Knead for about 10 minutes until the dough is smooth and elastic.

4. First Rise:
   Place the dough back in the mixing bowl and cover it with a clean tea towel. Leave the dough in a warm spot to rise for about an hour, or until it has doubled in size.

5. Shape the Dough:
   Once the dough has risen, gently turn it out onto a floured work surface. Roll it into a rectangular shape (about 12×8 inches). At this stage, you can incorporate your tricolore filling.

6. Add the Filling:
   Spread a generous amount of pesto over the dough, leaving a small border around the edges. Add slices of sun-dried tomatoes and pieces of fresh mozzarella across the dough. Sprinkle fresh basil leaves on top, then roll the dough up from one side, like a jelly roll, to enclose the filling.

7. Second Rise:
   Place the filled dough on a baking sheet or pizza stone, seam side down. Cover it with the tea towel again and let it rise for another 30 minutes to an hour.

8. Bake:
   Preheat the oven to 220°C (200°C fan) / 450°F / Gas Mark 8. If you’re using a pizza stone, preheat it as well. Before placing the bread in the oven, you can score the top of the dough with a sharp knife to help it expand during baking. Bake for 25-30 minutes, or until the crust is golden and the bread sounds hollow when tapped on the bottom.

9. Cool and Serve:
   Allow the ciabatta to cool on a wire rack for at least 10 minutes before slicing. The bread will be beautifully soft on the inside, with the pesto, sun-dried tomatoes, mozzarella, and basil filling it with flavor and color.

Expert Tips

• Hydration: Ciabatta dough is meant to be very wet and sticky, so don’t be tempted to add too much flour during kneading. The higher hydration gives the bread its signature open crumb and chewy texture.

• Rise Time: The dough needs ample time to rise. If you’re working in a cold kitchen, consider using the oven as a proofing box by placing the dough in the oven with the light on or using a heated towel to keep it warm.

• Resting Time: Don’t rush the resting and rising times. Proper fermentation helps the dough develop flavor and texture. If you’re short on time, consider letting the dough rise overnight in the fridge for even better results.

• Filling Variations: While Mary Berry’s recipe includes pesto, sun-dried tomatoes, mozzarella, and basil, you can experiment with other ingredients, such as roasted peppers, olives, or even a drizzle of balsamic glaze for an extra layer of flavor.

Mary Berry’s Ciabatta Tricolore is a delightful twist on the traditional Italian bread, bringing together vibrant flavors and colors that make every bite memorable. The combination of fresh pesto, mozzarella, sun-dried tomatoes, and basil makes it a truly special loaf, perfect for any occasion-from a casual lunch to a festive dinner.

With a few key ingredients and some careful attention to the dough’s rise and handling, you can create a beautifully rustic, flavorful bread that will impress anyone who tastes it. Whether you serve it on its own, alongside a soup or salad, or as part of an antipasti platter, this ciabatta tricolore is sure to become a new favorite in your baking repertoire.

Easy Recipe Variations For Mary Berry’s Ciabatta Tricolore

Mary Berry’s Ciabatta Tricolore recipe is already a delightful fusion of Italian craftsmanship and fresh, vibrant ingredients, offering a crisp, golden crust and a soft, airy interior. However, there’s always room for creative flair, and you can adapt it in numerous ways depending on your preferences or the ingredients you have on hand. Here are a few easy variations to elevate this already beloved bread:

1. Herbed Ciabatta Tricolore

   Infuse the dough with fresh herbs like rosemary, thyme, or basil to give it an aromatic, garden-fresh flavor. Simply chop the herbs finely and knead them into the dough before the first rise. This version adds a fragrant layer to the bread that pairs beautifully with the mozzarella and basil in the Tricolore theme.

2. Garlic and Parmesan Ciabatta

   For a savory twist, incorporate roasted garlic and grated parmesan into the dough. The garlic will infuse a subtle sweetness, while the parmesan adds a rich, nutty depth. Top the ciabatta before baking with an extra sprinkle of parmesan to achieve a golden, slightly crisp finish.

3. Olive and Sun-Dried Tomato

   For a Mediterranean flair, add chopped olives and sun-dried tomatoes to the dough. The saltiness of the olives combined with the tangy sweetness of the sun-dried tomatoes will complement the richness of the mozzarella and the earthy basil, staying true to the Tricolore theme with a savory touch.

4. Spicy Ciabatta Tricolore

   If you enjoy a little heat, consider adding a pinch of crushed red pepper flakes or finely diced fresh chili peppers to the dough. This gives the bread a gentle kick, which can be balanced beautifully by the creamy mozzarella and the sweet, fresh basil leaves. The spicy kick makes this variation stand out and adds an extra layer of excitement.

5. Whole Wheat or Multigrain Ciabatta

   For those looking to boost the bread’s fiber content and add a nutty flavor, try substituting some of the white flour with whole wheat flour or a multigrain blend. While the texture might be denser than the original, it still provides that signature ciabatta crunch on the outside and soft chew on the inside, with a slight earthy tone that pairs well with the fresh toppings.

Each of these variations offers a unique twist on Mary Berry’s original recipe, allowing you to experiment with flavors while keeping the essence of the classic Ciabatta Tricolore intact.

Best Practices To Store Leftovers

Ciabatta, especially one as flavorful as Mary Berry’s Ciabatta Tricolore, is best when fresh, but leftover bread can still be enjoyed with a little care in how it’s stored. Here are some best practices for keeping your ciabatta leftovers fresh and delicious:

1. Room Temperature Storage (Short-Term)

   If you plan on consuming the bread within a day or two, the best option is to store it at room temperature. Wrap the leftover bread loosely in parchment paper or a clean kitchen towel.

   This will help retain the bread’s natural moisture while still allowing the crust to stay somewhat crisp. Avoid plastic wrap or airtight containers for room-temperature storage, as these can make the crust soggy.

2. Freezing Ciabatta for Long-Term Storage

   If you need to store the bread for a longer period, freezing is your best bet. Slice the ciabatta into individual portions or keep it whole, depending on how you plan to use it later.

   Wrap it tightly in plastic wrap or foil, then place it in a resealable freezer bag to prevent freezer burn. When you’re ready to enjoy it again, simply thaw at room temperature for a few hours, or heat it in the oven for about 10 minutes at 180°C (350°F) for a fresh-out-of-the-oven feel.

3. Reheating Leftovers

   When reheating ciabatta, the goal is to restore some of the original crispiness while warming the bread through. Preheat your oven to 180°C (350°F) and bake the bread for 5-10 minutes until the crust crisps up. If you don’t want to use the oven, you can also reheat the bread in a toaster oven or on a dry skillet, turning occasionally to ensure it heats evenly without burning.

4. Avoid Refrigeration

   It’s important to avoid refrigerating your ciabatta, as this can cause it to become stale and dry. Bread typically absorbs moisture in the fridge, making it less pleasant to eat and giving it an undesirable texture. If you absolutely must store it in the fridge for a day, make sure it’s wrapped tightly to minimize exposure to air.

By following these best practices, you can ensure that your leftover ciabatta remains as close to its original glory as possible, retaining its soft interior and crisp exterior.

What Goes Well With Ciabatta Tricolore

Ciabatta Tricolore is already a flavorful and visually striking bread, with its vibrant combination of basil, mozzarella, and tomato-just like the flag of Italy!

As such, it pairs wonderfully with a variety of accompaniments. Here are some ideas to elevate your meal and enhance the experience of this delicious bread:

1. Bruschetta

   A classic Italian antipasto, bruschetta made with fresh tomatoes, garlic, and a drizzle of olive oil is the perfect match. The crispness of the ciabatta complements the juiciness of the tomatoes, creating a delightful contrast in texture. For extra flavor, top the bruschetta with a sprinkle of fresh basil leaves or a dash of balsamic vinegar.

2. Salads

   Ciabatta Tricolore pairs beautifully with a variety of fresh salads. A simple mixed green salad with arugula, spinach, and a zesty lemon vinaigrette will balance out the richness of the bread. For a heartier salad, try a Caprese salad with ripe tomatoes, fresh mozzarella, and basil-perfectly mirroring the flavors already present in the ciabatta itself.

3. Olives and Antipasti

   A selection of Mediterranean olives, marinated artichokes, or roasted peppers complements the ciabatta’s mild, creamy flavors. These tangy, savory bites will elevate your meal, providing an additional layer of richness and depth.

4. Grilled Meats or Fish

   The airy and chewy texture of ciabatta Tricolore makes it a great accompaniment to grilled meats or fish. Try it alongside some grilled chicken, steak, or a piece of seared salmon. You can even make a sandwich with the ciabatta, adding slices of grilled chicken, a smear of pesto, and fresh veggies for a satisfying meal.

5. Cheese Platters

   The mild, milky flavor of mozzarella is the perfect foundation for pairing with other cheeses. Try a cheese platter with a selection of soft cheeses like Brie, creamy goat cheese, or tangy blue cheese. Add fruits like figs, grapes, or pears for a refreshing sweetness that balances the richness of the cheeses.

6. Soup

   Ciabatta Tricolore pairs beautifully with soups, especially those with a rich, savory base. A bowl of tomato soup or a hearty minestrone complements the bread’s texture and enhances the meal’s warmth and depth. You can even tear pieces of the bread and dunk it into the soup for added flavor.

Conclusion

Mary Berry’s Ciabatta Tricolore is a simple yet sophisticated bread that brings the best of Italian flavors into your kitchen. Its versatility allows for numerous variations that can cater to your personal tastes, from herbed or garlicky twists to Mediterranean-inspired additions like olives or sun-dried tomatoes.

Storing leftovers properly ensures you can enjoy this delightful bread even after the meal is over, while its pairing potential with salads, grilled meats, or soups opens up endless possibilities. Whether you’re enjoying it fresh out of the oven or making a delicious sandwich, this ciabatta brings a touch of Italy to every table, leaving you craving more with each bite.

FAQs

What Is Mary Berry’s Ciabatta Tricolore Recipe?

Mary Berry’s Ciabatta Tricolore recipe is a delicious variation of the classic Italian ciabatta bread. It combines a traditional soft and airy texture with vibrant flavors inspired by the Italian flag, using ingredients such as basil, sun-dried tomatoes, and mozzarella to create a colorful, flavorful twist on the classic bread.

How Do You Make The Dough For Mary Berry’s Ciabatta Tricolore?

To make the dough for Mary Berry’s Ciabatta Tricolore, you’ll need strong white bread flour, yeast, olive oil, water, and salt. Mix the ingredients to form a sticky dough, then allow it to rise. After the first rise, shape the dough into the ciabatta shape and allow it to rest before baking.

What Ingredients Are Needed For Mary Berry’s Ciabatta Tricolore?

The main ingredients for Mary Berry’s Ciabatta Tricolore include strong white bread flour, instant yeast, salt, olive oil, water, mozzarella, sun-dried tomatoes, and fresh basil. These ingredients give the bread its signature color and taste.

Can I Use Fresh Yeast Instead Of Instant Yeast In This Recipe?

Yes, you can use fresh yeast instead of instant yeast. However, you will need to adjust the quantity.

Typically, for every 7g of instant yeast, you would use about 15g of fresh yeast. Be sure to dissolve the fresh yeast in a little warm water before adding it to the dough.

How Long Does Mary Berry’s Ciabatta Tricolore Need To Rise?

The dough for Mary Berry’s Ciabatta Tricolore typically needs to rise for about 1-1.5 hours, or until it has doubled in size. After shaping the dough into loaves, it should rise for an additional 30 minutes before baking.

What Temperature Should I Bake Mary Berry’s Ciabatta Tricolore At?

Mary Berry’s Ciabatta Tricolore should be baked at a high temperature of around 220°C (200°C for fan ovens) or 425°F. This ensures that the bread has a golden, crisp crust while remaining soft and airy inside.

How Can I Store Mary Berry’s Ciabatta Tricolore?

Once baked, you can store Mary Berry’s Ciabatta Tricolore in an airtight container or wrapped in a clean tea towel. It’s best consumed within a few days, though you can also freeze it for up to a month if you wish to preserve it for a longer time.

Can I Make Mary Berry’s Ciabatta Tricolore In Advance?

Yes, you can prepare the dough for Mary Berry’s Ciabatta Tricolore in advance. After the first rise, you can refrigerate the dough overnight. The next day, allow it to come to room temperature and complete the shaping and second rise before baking.

What Makes Mary Berry’s Ciabatta Tricolore Different From Regular Ciabatta?

Mary Berry’s Ciabatta Tricolore stands out from regular ciabatta because it incorporates flavorful additions such as mozzarella, sun-dried tomatoes, and basil, giving it a vibrant appearance and a burst of fresh, herby taste, making it more aromatic and visually appealing.

Can I Modify The Filling Ingredients In Mary Berry’s Ciabatta Tricolore?

Yes, you can modify the filling ingredients to suit your taste. For example, you could use different types of cheese or substitute sun-dried tomatoes with roasted red peppers. However, be mindful of the moisture content of the ingredients to prevent the bread from becoming soggy.