Ciabatta Crusty Slipper Bread
Discover the joy of baking with this Ciabatta Crusty Slipper Bread, a wonderfully rustic Italian loaf defined by its signature airy crumb and irresistibly crispy crust. Perfect for home bakers of all levels, this recipe uses simple pantry staples like all-purpose flour, instant yeast, and olive oil, combined with an easy no-knead technique that allows the dough to develop rich flavor while rising. The secret to its crackly crust? A steamy oven, achieved with a cleverly placed pan of water. Ideal for sandwiches, bruschetta, or simply paired with olive oil and balsamic vinegar, this artisanal-style ciabatta elevates any meal. With just 30 minutes of active prep time, you'll have two golden loaves that look as good as they taste. Whether you're an experienced bread baker or a curious beginner, this recipe is your ticket to bakery-style bread at home!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 375 milliliters Water
- 5 grams Instant yeast
- 10 grams Salt
- 15 milliliters Olive oil
Instructions
In a large mixing bowl, combine the flour, salt, and yeast.
Slowly add the water to the dry ingredients while mixing with a spoon or your hands until a sticky dough forms.
Add the olive oil and continue mixing until the oil is fully absorbed into the dough.
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise at room temperature for 2 hours, or until it has doubled in size.
Generously flour your work surface and turn the dough out onto it. The dough will be sticky, so handle it gently, taking care not to deflate it completely.
Sprinkle a little flour on top of the dough, then use a bench scraper to divide it into 2 equal portions.
Shape each portion into a rough rectangle, being careful not to overhandle the dough. Transfer the shaped dough to a parchment-lined baking sheet.
Cover the shaped loaves with a kitchen towel and let them proof at room temperature for 30–45 minutes, or until slightly puffy.
Preheat your oven to 220°C (425°F). Place a cast-iron skillet or pan in the bottom rack of the oven and fill it with water to create steam. This helps create a crispy crust.
Bake the loaves on the center rack for 20–25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 383.7 g | 140% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 1.1 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 593 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.
