Ciabatta
Experience the authentic taste of Italy with this homemade ciabatta recipe, perfect for bread enthusiasts and novice bakers alike. Known for its rustic appearance, airy interior, and delightfully crisp crust, ciabatta is a versatile artisan bread that pairs beautifully with soups, salads, or charcuterie boards. Made with simple ingredients like bread flour, warm water, olive oil, yeast, and salt, this no-knead recipe requires minimal effort but delivers maximum flavor. With its signature wet dough and long fermentation process, the result is a light, chewy crumb and a slightly tangy aroma that makes every slice irresistible. Whether you’re crafting the perfect sandwich or serving it alongside a hearty Italian meal, this ciabatta bread recipe is an essential addition to your baking repertoire.
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Recipe Information
Ingredients
- 500 grams Bread flour
- 400 ml Warm water (about 38°C or 100°F)
- 2.25 teaspoons Instant yeast
- 2 teaspoons Salt
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the bread flour, instant yeast, and salt. Mix well to distribute the ingredients evenly.
Add the warm water and olive oil to the dry ingredients. Using a wooden spoon or a dough whisk, stir until combined. The dough will be very sticky and wet; this is normal for ciabatta dough.
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rest at room temperature for about 2 hours, or until it has doubled in size and appears bubbly.
After the first rise, prepare a large baking sheet by lining it with parchment paper and sprinkling it generously with flour. This prevents the sticky dough from sticking during shaping.
Use a spatula or dough scraper to carefully transfer the dough onto a floured work surface. Flour your hands and the dough generously, and gently fold the dough into a rough rectangle without deflating it too much.
Divide the dough into two equal pieces using a bench scraper. Gently shape each piece into a long, oblong loaf (about 10 inches long) and transfer them onto the prepared baking sheet. Leave enough space between the loaves for them to spread during baking.
Cover the loaves gently with a lightly floured kitchen towel and let them rest for about 30-40 minutes for a second rise. During this time, preheat your oven to 220°C (425°F). If you have a pizza stone or baking steel, place it in the oven to preheat as well.
Before baking, sprinkle the tops of the loaves with a light dusting of flour. This creates the signature rustic appearance of ciabatta.
Place the baking sheet in the oven and bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Remove the ciabatta loaves from the oven and let them cool on a wire rack for at least 30 minutes before slicing. The interior crumb will continue to set during this time.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4731 mg | 206% | |
| Total Carbohydrate | 380.0 g | 138% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 1.5 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 500 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
