This..was dinner tonight. And it was an explosion of flavor!!
1/2 tsp yeast
1/4 tsp sugar
2/3 cups warm water
3 tablespoons milk
1 cup flour
Put yeast, warm water, and milk in a bowl and leave for 5 minutes. Add sugar and stir to dissolve. Mix in flour to form a loose batter. Cover and rise on counter 12 hours.
1/2 tsp yeast
1 cup warm water
1/2 tablespoon oil
2 1/4 cups flour
1 1/2 tsp salt
To make dough: Sprinkle yeast in water and leave 5 minutes. Stir to dissolve. Add yeast mix and oil to starter and stir to mix well. Mix in flour and salt to form a wet, sticky dough. Mix for 5 minutes by hand using wooden spoon or whisk. Let rise until triple and full of bubbles, about 3 hours. Do not punch down.
Flour two baking sheets generously and have extra flower nearby for your hands. (I think oiling your hands would work way better then flour.) Divide dough in half anf form into a 12 inch long loaf on pan. PLump up dough and tuck in the edges. This is called chafing the dough. Repeat with other half of dough. Let sit 20 minutes and bake on 425 for 30 minutes. Cool on wire racks.
To make Bruschetta
Cut cooled ciabatta into slices, 1/2 inch thick. Drizzle with olive oil. Top with chopped plum (roma) tomatoes. Cut up small fresh mozzarella balls and put on tomatoe. Drizzle with more olive oil and bake on 350 until cheese is slightly melted. Top with fresh basil leaves.
(There isn't really a recipe for this, so I'll do my best!)
Finely chop 20-25 roma tomatoes. Put in large saucepan and simmer with 10 basil leaves, chopped and about 4-5 tsp oregano, chopped. Add a chopped onion and 2-3 cloves minced garlic. Drizzle with a dash of olive oil. Add salt and pepper to taste. Add 2 tsp chopped parsley and 1/2 tsp rosemary. Simmer until thickened and add 1lb ground beef. You can use 1 tablespoon cornstarch to help with the thickening.
Boil box of noodles until al dente. Drain and pour both sauce and noodles into large pot. Sprinkle with shredded mozzarella and bake on 350 until cheese is melted.