Saffron Ciabatta

Preparation info

  • makes one

    20 cm

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

I first developed this recipe when teaching a cookery course in Andalusia, where saffron is more widely used than in Italy, home of the ciabatta.


  • ½0 g/25 saffron filaments or ½ sachet powdered saffron
  • 250


Infuse the saffron in a little of the water. Briefly spin the flour and yeast together with the dough-blade attachment of the food-processor. Then, with the motor on, add the oil, salt and enough water, including all the saffron water, to make a firm batter or loose dough. The texture is right when it is sticky but not wet, and adheres to itself rather than your hands. Process for a minute, scr