Name: Homemade Ciabatta Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 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 (for greasing)

Jump to Recipe

Introduction

Homemade ciabatta bread is a delightful Italian classic with a crisp crust and airy, chewy interior. This easy recipe guides you through making authentic ciabatta right in your kitchen, perfect for sandwiches or alongside your favorite meals.

The image shows two halves of a loaf of bread stacked on top of each other, placed on a wooden surface with some white flour scattered around. The bread has a light golden brown crust with a dusting of flour and an uneven, cracked texture. Inside, the bread is airy and soft with large, irregular holes throughout the white crumb. A small piece of torn bread sits in the front bottom left corner. The background is softly blurred. 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 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 doubled in size and bubbly on top.
Step 3: Lightly flour your surface and gently turn the dough out. Fold it over itself 2–3 times to form 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 30 more minutes.
Step 4: Preheat your oven to 450°F (230°C). Bake the bread for 22 to 25 minutes, or until the crust is golden and the loaf sounds hollow when tapped on the bottom.
Step 5: Remove the ciabatta from the oven and let it cool completely on a wire rack before slicing to preserve the texture.

Tips & Variations

For a more rustic flavor, substitute half of the flour with whole wheat flour.
Using bread flour will create a chewier texture due to higher gluten content.
Make sure the water is lukewarm, not hot, to activate the yeast without killing it.
Dust the top with semolina flour instead of regular flour for added crunch.

Storage

Store ciabatta bread at room temperature wrapped in a clean kitchen towel or paper bag for up to two days to maintain its crust. For longer storage, freeze the loaf in a sealed plastic bag for up to one month. To reheat, toast slices or warm the whole loaf in a 350°F (175°C) oven for 10 minutes.

How to Serve

Four golden-brown square bread loaves with light dusting of white flour on top are arranged on a black cooling rack over a wooden board. Each loaf has a slightly crisp crust with cracks and a small sprig of green herb placed on top. The background shows blurred brown and green objects, hinting at a cozy kitchen setting. 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, but you should dissolve active dry yeast in warm water first and let it activate for about 5-10 minutes before adding it to the flour mixture.

Why is the dough so sticky?

Ciabatta dough is naturally wet and sticky, which helps create its characteristic open crumb and airy texture. Avoid adding too much flour during mixing or folding to maintain this texture.