large baking tray and 2 x mixing bowls

300g FREEE White Bread Flour
2 tbsp FREEE Organic Chickpea Flour
1 tsp Doves Farm Quick Yeast
½ tsp sugar
250ml tepid water
½ tsp salt
2 tbsp olive oil
oil, for tray

240˚C, Fan 220˚C, 475˚F, Gas 9

1. Put the white bread flour, chickpea flour, yeast, and sugar into a mixing bowl and blend them together.
2. Pour the water into the bowl and stir to combine.
3. Sprinkle the salt over the top and beat well.
4. Add one spoon of the oil and stir the batter.
5. Invert a large bowl over the batter and leave to rest in a warm place until risen, about 90 minutes.
6. Rub some oil around the inside of a large baking tray or insert a baking liner.
7. Sprinkle the remaining spoon of oil over the dough.
8. Using a spatula, gently scrape around the edge of the swollen batter and ease it onto the baking tray.
9. Gently shape the swollen batter into a 23 x 10cm/9” x 4” oval.
10. Invert a large bowl over the oval and leave in a warm place to rise for 30 minutes.
11. Pre-heat the oven 20 minutes before you are going to bake.
12. Remove the inverted bowl and bake for 35 minutes.
13. Leave to cool on a wire rack.
14. Before serving the ciabatta, pre-heat the oven and bake for 7-8 minutes.
15. Slice and serve warm.