Italian Ciabatta Recipe

Introduction

Ciabatta is a classic Italian bread known for its crispy crust and airy, soft crumb. This recipe uses a traditional biga starter to develop deep flavor and a chewy texture, perfect for sandwiches or dipping in olive oil.

Ingredients

• 8 1/2 cups bread flour
• 3 teaspoons active dry yeast
• 2 1/4 cups water (70°F or 21°C)
• 3 cups semolina flour (plus more for dusting)
• 2 teaspoons active dry yeast
• 2 cups plus 1 tablespoon water (70°F or 21°C)
• 2 tablespoons granulated sugar
• 5 tablespoons extra virgin olive oil
• 6 teaspoons fine sea salt

Instructions

1. Step 1: For the biga, mix bread flour and 3 teaspoons active dry yeast in a stand mixer fitted with a dough hook on medium-low speed. Slowly add 2 1/4 cups water and continue mixing until a shaggy dough forms. Increase speed to high and mix until a solid dough mass forms, about 1–2 minutes.
2. Step 2: Transfer the dough to a large bowl and cover with a tea towel. Let it rise at room temperature for 12–16 hours until the top is flat and crusted over.
3. Step 3: Use the biga immediately after rising. Cut off and discard the thin crusty top, then measure out about 5 cups (1200 grams) of the biga.
4. Step 4: For the ciabatta dough, mix semolina flour and 2 teaspoons active dry yeast in the stand mixer on medium-low speed. Slowly add 2 cups plus 1 tablespoon water, scraping down the sides as needed, then add the 5 cups of biga. Mix until incorporated.
5. Step 5: Add sugar and mix until combined. Pour olive oil into the center of the dough and mix, then add salt and continue mixing.
6. Step 6: Increase mixer speed to high and mix until you hear popping sounds and the dough wraps around the hook. The dough will be smooth but very sticky.
7. Step 7: Prepare a 9 x 13 inch metal pan by dusting it generously with semolina flour. Place the dough inside and dust the top and sides with semolina flour. Cover with plastic wrap.
8. Step 8: Let the dough rise in a warm, draft-free spot until it doubles and fills the pan, timing will vary with temperature.
9. Step 9: Dust a clean work surface generously with semolina flour. Gently turn the dough out and cut it into 2.5 x 2.5 inch (6 x 6 cm) rolls using a bench scraper or sharp knife, careful not to deflate the dough.
10. Step 10: Place rolls on parchment-lined light-colored baking sheets 1–2 inches apart. Dust tops with semolina flour, lightly cover with plastic wrap, and proof in a warm (75°F–80°F or 24°C–27°C), draft-free place until doubled, about 60 minutes.
11. Step 11: Preheat oven to 400°F (205°C).
12. Step 12: Bake rolls for 25–30 minutes, rotating halfway, until lightly golden. Transfer ciabatta to a cooling rack and cover with a tea towel. Let cool to room temperature before slicing or serving.

Tips & Variations

• Use a digital scale for measuring biga by weight to ensure consistent results.
• Allow the biga to ferment longer for a more pronounced tangy flavor.
• Semolina flour dusting helps prevent sticking and adds a subtle texture contrast.
• For a rustic touch, experiment with adding herbs like rosemary or garlic to the dough.

Storage

Store ciabatta rolls in an airtight container or paper bag at room temperature for up to 2 days. For longer storage, freeze the cooled rolls in a sealed bag for up to 3 months. To reheat, thaw at room temperature and warm in a 350°F (175°C) oven for 5–10 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is biga and why is it used?

Biga is a type of Italian pre-ferment made from flour, water, and a small amount of yeast. It develops flavor and improves bread texture by allowing fermentation before mixing the final dough.

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

While bread flour is preferred for its higher protein content, you can substitute all-purpose flour. The texture may be slightly less chewy and the rise a bit less robust, but the bread will still be delicious.

Italian Ciabatta Recipe

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★★★★★

4.5 from 125 reviews

This authentic Italian Ciabatta recipe yields soft, airy, and delightfully crusty bread rolls, made using a traditional BIGA starter and semolina flour. Perfectly suited for sandwiches or as a side to any Italian meal, these rolls boast a tender crumb and a crisp, golden crust achieved through careful fermentation and baking.

• Author: Felix
• Prep Time: 20 minutes (plus 12-16 hours BIGA fermentation and additional proofing)
• Cook Time: 25-30 minutes
• Total Time: Approximately 14-16 hours including fermentation and proofing
• Yield: About 20–24 ciabatta rolls (2.5 x 2.5 inch each) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

BIGA Starter

• 8 1/2 cups bread flour
• 3 teaspoons active dry yeast
• 2 1/4 cups water (70°F or 21°C)

Ciabatta Dough

• 3 cups semolina flour (plus more for dusting)
• 2 teaspoons active dry yeast
• 2 cups plus 1 tablespoon water (70°F or 21°C)
• 2 tablespoons granulated sugar
• 5 tablespoons extra virgin olive oil
• 6 teaspoons fine sea salt

Instructions

1. Prepare BIGA Starter: In a stand mixer fitted with a dough hook, combine bread flour and yeast on medium low speed. Gradually add 2 1/4 cups water while mixing until a shaggy dough forms. Increase mixer speed to high and mix for 1-2 minutes until dough forms a solid mass.
2. First Rise: Transfer the dough to a large bowl, cover with a tea towel, and let it rise at room temperature for 12-16 hours, until the surface is crusty and flat indicating optimal fermentation.
3. Prepare BIGA for Ciabatta: Once ready, discard a thin crusty layer from the BIGA top and measure out about 5 cups (1200 grams) of the starter to use immediately.
4. Mix Ciabatta Dough: In the mixer, combine semolina flour and yeast on medium low speed. Slowly add 2 cups plus 1 tablespoon water, scraping down bowl sides as needed. Mix in the 5 cups (1200 grams) of prepared BIGA until incorporated, then add granulated sugar and mix until combined.
5. Add Oil and Salt: Add the extra virgin olive oil into the center of the dough and mix. Then add fine sea salt and increase mixer speed to high. Continue mixing until a popping sound is heard and dough wraps around the hook. The dough should be smooth yet very sticky.
6. First Proof: Prepare a 9 x 13 inch metal pan with a generous dusting of semolina flour. Place the dough in the pan, dust top and sides with semolina flour, cover with plastic wrap, and let rise in a warm, draft-free place until doubled and dough fills the pan. Timing varies with temperature.
7. Shape Rolls: Generously flour a clean work surface with semolina flour. Gently flip the dough out and cut into 2.5 x 2.5 inch (6 x 6 cm) rolls using a bench scraper or sharp knife, taking care not to deflate the dough.
8. Second Proof: Transfer rolls carefully onto parchment-lined light colored baking sheets spaced 1-2 inches apart. Dust tops generously with semolina flour, cover lightly with plastic wrap, and proof in a warm (75°F – 80°F or 24°C – 27°C) draft-free place until doubled in size, about 60 minutes.
9. Preheat Oven: Heat oven to 400°F (205°C) while the dough proofs.
10. Bake: Bake the rolls for 25-30 minutes, rotating the baking sheets halfway through, until they develop a light golden crust.
11. Cool: Transfer the ciabatta to a cooling rack and cover with a tea towel. Allow the rolls to cool to room temperature before slicing or serving.

Notes

• Use bread flour and semolina flour for optimal texture and flavor.
• The BIGA fermentation time is important for developing flavor and structure.
• Ensure water is at 70°F (21°C) for yeast activation without killing the yeast.
• Handle the dough gently during shaping to retain air for a light crumb.
• Dusting with semolina flour prevents sticking and adds texture to the crust.
• Use light colored baking sheets to avoid over-browning the crust.
• Allow rolls to cool completely to finish the baking process internally.

Keywords: Italian ciabatta, ciabatta rolls, homemade bread, BIGA starter, semolina bread, crusty bread rolls