Grilled Vegies on Toasted Ciabatta Bread

1 loaf ciabatta, toasted on grill
4 roasted garlic cloves
1 red pepper, quartered
1 onion, sliced thick
1 zucchini, sliced into four long strips
1 portabello mushroom
4-6 slices mozzarella cheese
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon italian seasoning
pesto sauce (optional)
giardeniera spread
1/2 cup giardiniera (optional)
1 tablespoon olive oil (optional)
1 tablespoon balsamic vinegar, added to a blender to make a paste (optional)

1. Marinate the red pepper, onion, zucchini, and the portabella mushroom in the olive oil, balsamic vinegar, Italian seasoning mixture for 1 hour then grill on med high heat till softened and browned about 5 to 8 minutes.
2. Slice the peppers into slices, separate the onions into rings, slice the portabella mushrooms.
3. Spread the roasted garlic on one side of the toasted bread.
4. Spread your option of Pesto and or giardeniera spread.
5. Layer the vegies and cheese.
6. Place top on and enjoy.

------------------------------

Ciabatta Bread Recipe recipe

1 1/2 cups water 1 tablespoon olive oil
1 1/2 teaspoons salt 3 1/4 cups Flour (4.06 cups of spelt)
1 teaspoon Sugar 1 1/2 teaspoons Yeast

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes. Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 13x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes. Preheat oven to 425 degres F. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.

----------------------------

Ciabatta Bread Recipe

12 ounces plain flour
1/4 teaspoon easy blend yeast
7 ounces warm water
olive oil
1/2 pint warm water
1 tablespoon olive oil
5 tablespoons warm milk
1 1/4 pound plain flour
1 teaspoon easy blend yeast
1 tablespoon salt
cornmeal to dust

Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill.
Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt.
Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy. Put dough in an oiled bowl, cover and leave to rise until doubled in size.
Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 425F (220°C, gas mark 7).
Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top.
Bake 25 minutes, sprinkling with water three times during the first 10 minutes.

---------------------------

Ciabatta Bread Recipe | Recipezaar
http://www.recipezaar.com/29253
Ciabatta Bread. Makes 4 loaves. This wonderful Italian bread is named after its slipper' shape. This recipe is the result of many trials, but is mainly based on a recipe Lotty Schellenberg sent me from Switzerland.

Ciabatta Bread
http://www.stillwatersgroup.com/recipes/ciabatta_bread.htm


Ciabatta Bread Recipe recipe
http://www.bigoven.com/recipe159794
Search more than 18,000 recipes, including the latest from Gourmet and Bon Appétit magazines, famous chefs, and cookbook authors.

CIABATTA (ITALIAN "SLIPPER" BREAD) Recipe at Epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/14976