Ciabatta Italian Slipper Bread
Experience the authentic taste of rustic Italian baking with this homemade Ciabatta Italian Slipper Bread recipe. Crafted with simple pantry staples like bread flour, olive oil, and active dry yeast, this artisan bread boasts a distinctive airy crumb and golden, crisp crust. The dough undergoes a slow overnight fermentation, allowing deep, tangy flavors to develop while keeping the recipe easy on preparation time. Shaped into its signature “slipper” form, the loaves bake to perfection with the help of steam, ensuring a bakery-worthy texture. Ideal for dipping in olive oil, serving with hearty soups, or building the perfect panini, this ciabatta bread will quickly become a household favorite. Discover the joy of baking this Italian classic and bring the warmth of the Old World to your table!
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Recipe Information
Ingredients
- 500 grams Bread flour
- 1.5 teaspoons Active dry yeast
- 400 milliliters Lukewarm water
- 2 teaspoons Salt
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, dissolve the active dry yeast in lukewarm water. Let it sit for 5–10 minutes until it becomes frothy.
Add the bread flour and salt to the bowl with the yeast mixture. Begin mixing until it forms a sticky, wet dough. You can use a wooden spoon, a dough scraper, or even an electric mixer with a dough hook attachment.
Drizzle in the olive oil while mixing to help incorporate it into the dough. Continue mixing to ensure the oil is fully absorbed.
Cover the mixing bowl with plastic wrap or a damp kitchen towel. Allow the dough to rest at room temperature for 8–12 hours, or overnight. This long fermentation helps develop the characteristic flavor and texture of ciabatta.
After the dough has risen and is bubbly, generously flour a clean work surface and your hands, as the dough will be very sticky.
Carefully tip the dough out onto the floured surface, being gentle to avoid deflating the air bubbles. Divide the dough into two equal portions using a bench scraper or sharp knife.
Shape each portion into a rough rectangle or slipper shape, taking care not to press down too hard and lose the airy structure.
Transfer the shaped dough onto a baking sheet lined with parchment paper. Let the loaves rest under a kitchen towel for about 30–45 minutes for a final proofing stage.
Preheat your oven to 220°C (425°F) and place a tray of hot water on the bottom rack of the oven to create steam. This is key to achieving a crisp crust.
Bake the loaves in the preheated oven for 20–25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the ciabatta loaves from the oven and transfer them to a wire rack to cool completely before slicing. Enjoy with olive oil, soups, or as a sandwich base!
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4733 mg | 206% | |
| Total Carbohydrate | 381.8 g | 139% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 1.5 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 596 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.
