The third session on the Italian Bread Making Course last week was on pizza and ciabatta.
It was not as successful as the first two; as we could not get the ovens to work properly, which is an essential for a bread making course.
Last week's attempt at ciabatta was a bit of a disaster; but this second batch is a bit better; albeit a bit flat. I am not good at the final stages, handling the soft wet dough.
These did taste good with my home-made spinach pesto! (The secret is to use almonds rather than pine nuts.)