Homemade Ciabatta Bread Recipe

Introduction

Ciabatta is a classic Italian bread known for its crisp crust and airy, open crumb. Making it at home may seem daunting, but with just a few simple ingredients and some patience, you can enjoy fresh, delicious ciabatta straight from your oven.

Ingredients

• 3 cups (360g) all-purpose or bread flour
• 1 ¼ tsp salt
• 1 tsp instant yeast
• 1 cup (240ml) lukewarm water
• 1 tbsp olive oil (for greasing)

Instructions

1. Step 1: In a large bowl, whisk together the flour, salt, and yeast. Add the lukewarm water and stir with a spoon or spatula until a soft, sticky dough forms. It should look rough but uniform. Cover the bowl with a damp towel or plastic wrap.
2. Step 2: Let the dough rise at room temperature for about 1 hour, or until doubled in size and bubbly on top.
3. Step 3: Lightly flour your surface and gently turn out the dough. Fold it over itself 2–3 times to form a loose rectangle. Transfer the dough to a parchment-lined baking sheet that has been lightly floured. Dust the top lightly with flour and cover loosely. Let it rise for another 30 minutes.
4. Step 4: Meanwhile, preheat your oven to 450°F (230°C).
5. Step 5: Bake the bread for 22 to 25 minutes, or until the crust is golden and the loaf sounds hollow when tapped on the bottom.
6. Step 6: Remove the bread from the oven and let it cool completely on a wire rack before slicing to preserve the texture.

Tips & Variations

• The dough is very wet—avoid adding extra flour as it can make the bread dense.
• Handle the dough with wet hands to prevent sticking without deflating the bubbles.
• Be gentle when folding to maintain the airy texture.
• For extra flavor, sprinkle herbs like rosemary or thyme on top before baking.

Storage

Store leftover ciabatta wrapped loosely in a paper bag at room temperature for up to 2 days to keep the crust crisp. To refresh, warm it in a 350°F (175°C) oven for 5-10 minutes. Avoid refrigerating as it can dry out the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is the olive oil for?

The olive oil is used to grease the bowl or baking surface to prevent the sticky dough from sticking during rising and baking.

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, though bread flour will give a chewier texture. Both work well in this recipe.

Homemade Ciabatta Bread Recipe

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★★★★★

4.4 from 125 reviews

This Homemade Ciabatta Bread Recipe yields a rustic, airy loaf with a crisp crust and a chewy interior. Using simple ingredients like flour, yeast, salt, and water, this traditional Italian bread is perfect for sandwiches or serving alongside your favorite dishes. The dough is wet and sticky, promoting a light texture with large air pockets, and requires gentle handling to preserve its delicate air bubbles. Enjoy baking this classic bread at home with minimal ingredients and straightforward steps.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 65 minutes (1 hour 10 minutes including rising times)
• Yield: 1 large loaf (approximately 10–12 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 3 cups (360g) all-purpose or bread flour
• 1 ¼ tsp salt
• 1 tsp instant yeast

Wet Ingredients

• 1 cup (240ml) lukewarm water

Other

• 1 tbsp olive oil (for greasing)

Instructions

1. Make the Dough: In a large bowl, whisk together the flour, salt, and instant yeast until evenly combined. Add the lukewarm water and stir with a spoon or spatula until a soft, sticky dough forms. The dough will look rough but be uniform in texture. Cover the bowl with a damp towel or plastic wrap to prevent drying out.
2. First Rise (1 hour): Let the dough rise at room temperature for about 1 hour, or until it has doubled in size and appears bubbly on the surface, indicating active fermentation.
3. Fold and Rest Again (30 minutes): Lightly flour a clean surface and gently turn the dough out onto it. Carefully fold the dough over itself 2–3 times to shape it into a loose rectangle without deflating it too much. Transfer the dough to a parchment-lined baking sheet that has been dusted with flour. Lightly dust the top of the dough with flour, cover it loosely, and allow it to rise again for 30 minutes.
4. Preheat and Bake: Preheat your oven to 450°F (230°C). Bake the ciabatta for 22 to 25 minutes, or until the crust turns golden brown and the loaf sounds hollow when tapped on the bottom, indicating it is fully baked.
5. Cool and Serve: Remove the bread from the oven and let it cool completely on a wire rack before slicing. Cooling preserves the texture and ensures the crumb sets perfectly.

Notes

• The dough is very wet—do not add extra flour to compensate, as the high hydration is key for the characteristic open crumb.
• Handle the dough with wet hands to prevent sticking and tearing.
• Be gentle during folding to preserve the air bubbles that create the bread’s light texture.
• Allow the bread to cool fully to maintain the best crust and crumb texture.

Keywords: ciabatta, homemade bread, Italian bread, rustic bread, baking, easy bread recipe