Ciabatta with Toasted Sunflower Seeds

Here's how:

• 1

  Dissolve the yeast in water at about 25 °C. Add the remaining ingredients to the pre-dough and mix in a mixer for about 3 minutes, or by hand for about 6 minutes. Then let the dough rise for 30 minutes under a kitchen towel. 

• 2

  Then add the remaining ingredients, except for the salt. Mix in the machine for 2 minutes on low and 6 minutes on high. Finally, add the salt and mix for another 2 minutes on high in the machine. Double the time if you’re kneading by hand. 

• 3

  Add the arugula, spinach leaves, and sunflower seeds, and mix gently for another 3 minutes until they are completely incorporated into the dough.

• 4

  Carefully turn the dough out onto a floured kitchen countertop and let it rest, covered with a kitchen towel, for 1 hour.

• 5

  Dust the dough with durum wheat flour and roll it out on the counter into a large, flat rectangle about 1.5–2 cm thick all over. Then carefully cut out narrow strips measuring 7×13 cm and place them directly on the baking sheet. Let rise for about 40–50 minutes.

• 6

  Bake in the oven at 250 °C for about 12–13 minutes, until they are nicely browned. Let them cool on a wire rack after baking.