Italian Ciabatta
Experience the magic of homemade artisan bread with this authentic Italian Ciabatta recipe! Featuring just five simple ingredients—bread flour, water, instant yeast, kosher salt, and olive oil—this recipe highlights the beauty of traditional Italian baking. The dough's high hydration creates the iconic airy texture, with large, irregular holes nestled in a soft crumb beneath a golden, crisp crust. Perfect for sandwiches, dipping in olive oil, or your favorite soups, this ciabatta is surprisingly easy to make and requires minimal hands-on time. With its irresistible aroma and rustic charm, this recipe will elevate your bread-making game and become a household favorite. Ready in just a few hours, it’s the perfect way to bring the flavors of Italy to your kitchen.
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Recipe Information
Ingredients
- 500 grams Bread flour
- 400 milliliters Water
- 1.5 teaspoons Instant yeast
- 2 teaspoons Kosher salt
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the bread flour and instant yeast. Stir to evenly distribute the yeast.
Gradually mix in the water using a wooden spoon or your hands until a sticky dough forms. The dough will be very wet and loose; this is normal for ciabatta bread.
Add the kosher salt and olive oil, then knead the dough in the bowl for about 8-10 minutes using your hands. It should become smooth but still sticky.
Cover the bowl with plastic wrap or a clean towel, and allow the dough to rise at room temperature for 1.5 to 2 hours, or until it has doubled in size.
Generously flour a clean surface and your hands. Carefully pour the dough out onto the surface, being gentle so as not to deflate it too much.
Using a bench scraper or sharp knife, divide the dough into two equal portions. Shape each portion into a rectangular loaf by folding the edges inward and gently pressing down.
Prepare a baking sheet by lining it with parchment paper and lightly sprinkling it with flour. Transfer the loaves onto the prepared sheet, leaving space between them to allow for spreading during the bake.
Cover the loaves with a lightly floured piece of plastic wrap or a towel, and let them rise again for about 30-45 minutes. Preheat your oven to 220°C (425°F) during this second proofing.
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.
Cool the ciabatta loaves on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 0.9 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 268 mg | 6% | |
*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.
