Iberico Ham with Tomato-Rubbed Cristal Bread

  • prep time130 min
  • total time 144 min
  • serves

‘Pan de Cristal’ is Spanish ciabatta style bread named for is crusty light texture that resembles crystal glass. Courtesy of Chef Rob Bragagnolo of Marben Restaurant.

91 Ratings
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



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