Name: Homemade Ciabatta Bread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: Italian
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

Jump to Recipe

Introduction

Ciabatta is a classic Italian bread known for its crisp crust and airy, open crumb. This homemade ciabatta recipe is simple, requiring just a few basic ingredients and some patience to develop its signature texture and flavor.

The image shows a close-up of two halves of a crusty bread loaf stacked vertically on a wooden surface lightly dusted with flour. The bread has a golden-brown, crispy crust with flour dusting on top and large, irregular air pockets inside that give it a light and airy texture. The top half of the bread is slightly angled, showing the inner soft, white crumb with many holes of varying sizes, while the lower half lies flat, also revealing the airy inside. A small torn piece of bread with a similar texture is placed near the bottom left corner. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, whisk together the flour, salt, and instant 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.
Step 2: Let the dough rise at room temperature for about 1 hour, or until it has doubled in size and appears bubbly on top.
Step 3: Lightly flour a clean surface and gently turn out the dough. Fold it over itself 2 to 3 times to create a loose rectangle. Transfer the dough to a floured, parchment-lined baking sheet, dust the top lightly with flour, and cover loosely. Let it rise for an additional 30 minutes.
Step 4: Preheat your oven to 450°F (230°C). Place the baking sheet in the oven and bake for 22 to 25 minutes, until the crust is golden and the loaf sounds hollow when tapped on the bottom.
Step 5: Remove the bread from the oven and let it cool completely on a wire rack before slicing. This helps preserve the texture of the crumb.

Tips & Variations

For an even airier crumb, try using bread flour which has a higher protein content than all-purpose flour.
If you prefer a more rustic flavor, replace half of the water with an equal amount of beer or use a mixture of white and whole wheat flour.
Adding a baker’s couche or tea towel to support the dough during the final rise can help maintain its shape.
Be gentle when folding the dough to preserve the air bubbles for a light texture.

Storage

Store ciabatta in a paper bag or bread box at room temperature for up to 2 days to keep the crust crisp. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature and warm in a preheated oven at 350°F (175°C) for 5-10 minutes.

How to Serve

A white bowl filled with a sticky, rough-textured dough that looks soft and slightly uneven in shape, sitting on a white marbled surface. A wooden spoon with some dough residue rests inside the bowl, the spoon's texture smooth and polished with a natural wood color. The overall scene is bright with soft natural light highlighting the dough’s texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast but dissolve it in the lukewarm water first and let it sit for about 5-10 minutes until foamy before mixing with the dry ingredients.

Do I need a stand mixer to make ciabatta dough?

No, ciabatta dough can be mixed by hand using a spoon or spatula. The dough is sticky and loose, but with gentle handling, you can easily prepare it without a mixer.