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Iberico Ham with Tomato-Rubbed Cristal Bread

  • prep time 130 min
  • total time 144 min
  • serves
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Iberico Ham with Tomato-Rubbed Cristal Bread

‘Pan de Cristal’ is Spanish ciabatta style bread named for is crusty light texture that resembles crystal glass.

Bake, Bread, Appetizer

Directions for: Iberico Ham with Tomato-Rubbed Cristal Bread


300 g water

350 g hard flour

10 g salt

12 g yeast


1. Mix on 1 (slowest speed) for 10 minutes using the paddle attachment on a tabletop mixer.

2. Place in a rectangular cake mould that has been lubricated with olive oil, and allow to rise until very airy – approximately 2 hours.

3. Bake at 245ºC for 12 minutes in a convection oven. Remove and allow to cool on a wire rack.

4. Once the bread has cooled to room temperature, cut a small rectangle about the size of a smart phone. Then slice that piece in half length-wise to get 2 pieces of bread.

5. Lightly toast the 2 pieces of bread and rub with the garlic and tomato.

6. Top with Spanish Iberico ham, Spanish anchovies, Manchego cheese or figs.

See more: Bake, Bread, Appetizer