Ciabatta an Italian Bread
Experience the rustic charm of Italy with this homemade ciabatta bread recipe! Known for its signature airy texture and crisp golden crust, ciabatta is a versatile Italian bread that's perfect for sandwiches or as an accompaniment to soups and salads. This recipe relies on simple pantry staples like all-purpose flour, olive oil, and instant yeast, coming together to create a dough that's soft and elastic with minimal effort. With a dual-rise process and the use of steam in the oven, you'll achieve that classic open crumb and bakery-quality crust right at home. Whether you're dipping it in olive oil and balsamic vinegar or building the ultimate panini, this ciabatta recipe is a must-try for lovers of artisanal breads.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 370 ml Water
- 7 grams Instant yeast
- 10 grams Salt
- 20 ml Olive oil
Instructions
In a large mixing bowl, combine the flour, salt, and instant yeast.
Add the water and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Place the kneaded dough into a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel and let it rest in a warm, draft-free area for 1.5 to 2 hours, or until it doubles in size.
Once risen, gently turn the dough onto a floured surface. Be careful to maintain the air bubbles in the dough to preserve its light texture.
Divide the dough into two equal pieces. Shape each piece into an elongated, oval loaf, ensuring you handle the dough gently without deflating it too much.
Place the loaves onto a parchment-lined baking sheet, leaving ample space between them.
Dust the tops of the loaves with flour and cover lightly with a clean kitchen towel. Let them rest for 30 minutes to 1 hour for a second rise.
During the final rise, preheat your oven to 220°C (430°F). Place a shallow baking dish with water on the bottom rack to create steam, which helps develop the crust.
Bake the ciabatta loaves in the preheated oven for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Remove the loaves from the oven and allow them to cool on a wire rack before slicing.
Serve the ciabatta as sandwich bread, with soups, or alongside olive oil and balsamic vinegar for dipping!
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3955 mg | 172% | |
| Total Carbohydrate | 384.6 g | 140% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 1.1 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 615 mg | 13% | |
*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.
