Name: Easy Homemade Ciabatta Bread Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 1 ½ tablespoons active dry yeast (about half a packet); 1 ½ cups warm water (about 90° Fahrenheit); 2-3 cups bread flour; 1 ½ teaspoons salt; Olive oil (for coating bowl and hands); Flour (for dusting sheet pan and loaf)

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Introduction

Ciabatta bread is a classic Italian loaf known for its airy crumb and crisp crust. This recipe guides you through making a rustic, chewy bread perfect for sandwiches or serving alongside your favorite meals.

A loaf of bread is placed on a worn wooden cutting board with a handle, resting on a white marbled surface. The bread has a golden brown crust with a light dusting of flour on top, and it is sliced into three pieces showing its soft, airy, and slightly yellowish inside with small holes. A grey cloth napkin is partially visible in the background, adding a cozy touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ tablespoons active dry yeast (about half a packet)
1 ½ cups warm water (about 90° Fahrenheit)

2-3 cups bread flour
1 ½ teaspoons salt

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine the yeast, warm water, 2 cups of bread flour, and salt. Mix on low speed until well incorporated. Add more flour ¼ cup at a time if needed to maintain a fairly wet but workable dough.
Step 2: Increase mixer speed to medium and mix for 3-4 minutes to develop the gluten structure. The dough will still be sticky but will strengthen as it proofs.

Step 3: Remove the dough and place it in a bowl coated with olive oil. Cover and let it rise until doubled in size, about 45 minutes to 1 hour. Keep your hands oiled with olive oil when handling sticky dough.
Step 4: Once risen, gently stretch and fold the dough onto itself to degas it. Oil the bowl again if needed, cover, and rest for 30-40 minutes.
Step 5: Perform a second fold, cover, and let the dough rise again until slightly less than doubled, about 20-30 minutes. Meanwhile, prepare a parchment-lined sheet pan with a generous dusting of flour.

Step 6: Carefully transfer the dough to the prepared pan. Lightly spread it into an even rectangle, avoiding pressing down to retain air bubbles.
Step 7: Cover and let the dough rise for 30-45 minutes. Preheat the oven to 420° Fahrenheit.
Step 8: Dust the top of the loaf with flour and bake for 15-25 minutes until the crust is light golden with some brown spots.

Tips & Variations

Use a kitchen scale for precise flour measurement to achieve consistent dough hydration.
Keep your hands and work surfaces lightly oiled to handle the sticky dough more easily.
For a more pronounced flavor, let the dough rise slowly in the refrigerator overnight.

Try adding herbs like rosemary or garlic into the dough for a savory twist.

Storage

Store ciabatta bread at room temperature wrapped in a clean kitchen towel or paper bag for up to 2 days. For longer storage, freeze the loaf wrapped tightly in plastic wrap and a freezer bag for up to 3 months. To reheat, warm slices in a toaster or oven until crisp.

How to Serve

Three pieces of sliced bread stacked on a white plate, each slice thick and soft with a light golden crust and a dusting of flour on top; the top slice has a smooth layer of pale yellow butter spread unevenly, showing the bread's airy texture beneath. The background is a white marbled surface with some flour scattered around, creating a cozy and fresh atmosphere. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ciabatta bread without a stand mixer?

Yes, you can mix and knead the dough by hand. Use a sturdy spoon to mix ingredients, then knead on a floured surface for about 10 minutes until the dough becomes smooth and elastic.

Why is the dough so sticky?

Ciabatta dough is designed to be wetter and stickier than traditional bread dough to create its characteristic open crumb. Using oil on your hands and work surfaces will help you handle it without sticking too much.