Ciabatta garlic bread

February 23, 2020 Published by Dina 2 Comments
Garlic and parmesan ciabatta

Black fermented garlic

Lately I have been fascinated with fermented garlic. I looked for it all summer at the market until I finally bought it online from an award winning garlic farm Forage and Farm in Alberta. I have since found out that Wise Earth Farm here in Kelowna are making and selling it at their Kelowna Farmers Market stand. Next summer.

You can but a ciabatta or make your own. I am offering a recipe below if you inclined to make it. The fermented garlic butter is made by mixing cloves from a head of fermented garlic with a half or one cup of softened butter. If you mix by hand you’ll get darker mixture, if you mix in food processor it will be a lighter, more homogenized texture.

Ciabatta garlic bread

Recipe by Dina Honke


Prep time


Cooking time






  • 1/2 cup water

  • 1 1/2 cup flour

  • 1/8 teaspoon yeast

  • 1 cup water

  • 2 cups flour

  • 1/2 teaspoon yeast

  • 2 teaspoons salt


  • Make the biga overnight:
  • combine 1/2 cup water, 1 1/2 cups flour and yeast in a bowl and mix. Leave at room temperature 12 hours or overnight.
  • Next day add the water to the biga, then add flour salt and remaining yeast.
  • Place in a bread mixer or a kitchen aide with the dough hook and knead about 5 minutes. If the dough is too sticky try to add just a little nit of flour, not too much.
  • Remove from mixer and knead by hand a couple of minutes to pull the dough together.
  • Transfer the dough to an oiled bowl and let rest until doubles in size, about an hour.
  • When the dough is ready remove and place on a floured counter without deflating it much.
  • cut the dough in half and stretch into two loaves about 4″X10″.

  • Transfer loaves onto a baking sheet spacing them6″ apart or place them on two smaller pans.
  • Let the loaves rise, covered, for about 2 hours.
  • When the loaves are ready spray them (or the inside of the oven) with water and bake at a preheated 500F over for 25-30 minutes or until golden and cooked through.
  • When ready, removed the loaves from the oven and let cool.
  • To make the garlic bread cut one or two of the loaves in half horizontally.
  • Mash 1 cup softened butter with cloves from 1 fermented garlic either by hand or in a food processor together with a teaspoon of salt. Mixing b=y hand yields a darker, textured butter. Mixing in a food processor yields a smoother texture and lighter colour.
  • Spoon the butter onto a small sheet of plastic wrap and twist the ends so it rolls into a log.
  • Refrigerate until needed (or freeze).
  • To make the garlic bread spread the fermented garlic butter on each of the breads. If you wish, sprinkle with grated parmesan
  • Place on a baking sheet and broil until butter is melted and bread is crisp.
  • Remove from oven, garnish with cilantro or parsley, cut into slices and serve.


  • Lila Gattinger says:

    I have been buying black garlic at the Lunenburg Farmers Market. What an interesting taste. It has been fun experimenting with it. I’ll have to do the butter. Thank you.

    • Dina says:

      Hi Lila, thanks for the comment. Yes, it’s such an interesting flavour. I even made a homemade pasta with it the other day. Not yet on the blog but you can see it on Instagram and FB.

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