Ciabatta Bread
Bring the rustic charm of Italian baking to your kitchen with this homemade ciabatta bread recipe. Renowned for its signature airy texture and golden, crisp crust, this artisan-style loaf is surprisingly easy to make with just a handful of pantry staples—bread flour, yeast, olive oil, honey, and salt. A slow rise gives the dough its light, open crumb structure, while a touch of honey adds subtle sweetness to every bite. Perfect for sandwiches, dipping in olive oil, or serving alongside your favorite soups and pastas, this ciabatta loaf is a versatile classic that will elevate any meal. Whether you're an experienced baker or just starting out, this step-by-step recipe ensures bakery-quality results in your own home.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 grams Bread flour
- 375 milliliters Water
- 7 grams Dry yeast
- 10 grams Salt
- 15 milliliters Olive oil
- 5 grams Honey
Instructions
In a large bowl, combine the bread flour and dry yeast. Mix well.
In a separate bowl, warm the water until it is lukewarm (around 37°C or 98°F). Stir in the honey until dissolved.
Gradually pour the water and honey mixture into the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
Add the salt and olive oil to the dough. Knead for about 10 minutes on a floured surface or in a stand mixer with a dough hook until the dough is smooth and elastic. The dough should be slightly sticky but manageable.
Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
Gently deflate the dough and turn it out onto a well-floured surface. Divide the dough into 2 equal portions and shape each into a rectangular loaf. Be careful not to over-handle the dough to preserve its airy texture.
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper and sprinkle with flour or semolina to prevent sticking.
Transfer the shaped dough onto the prepared baking sheet. Cover with a clean kitchen towel and let it proof for 30 minutes.
Using a sharp knife, make 2-3 shallow slashes across the tops of the loaves to allow for expansion during baking.
Bake the loaves in the preheated oven for 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the ciabatta from the oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.4 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 152 mg | 3% | |
*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.
