I recently tried this ciabatta bread recipe, and it quickly became one of my favorites. This classic Italian artisan loaf features a crisp crust and a soft, airy interior. It’s incredibly easy to make and always fills my kitchen with an irresistible aroma.
Why I’ll Love This Recipe
I love this ciabatta bread because it uses just a few pantry staples—flour, yeast, salt, water, and olive oil—and delivers a beautiful loaf with that bakery-quality texture at home. The dough is super forgiving, and after just a few stretches and folds, the bread develops big, open holes inside. Whether I use it for sandwiches, dip it in olive oil, or serve it alongside pasta, it always gets compliments.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 ¼ tsp active dry yeast
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4 cups all‑purpose flour
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2 tsp salt
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2 tbsp olive oil
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1 ½ cups water
directions
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In a large mixing bowl, dissolve the yeast in warm water.
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Stir in olive oil, flour, and salt until a rough, sticky dough forms.
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Cover the dough and let it rest for about 30 minutes.
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Stretch and fold the dough in the bowl using wet hands. Repeat this 3 times at 30-minute intervals.
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After the final fold, cover the dough and let it rest for about 1 hour, or until bubbly and doubled in size.
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Turn the dough onto a generously floured surface. Shape it into loaves and place them on a parchment-lined baking sheet. Cover the loaves and let them rise for 1–2 hours, until puffed up.
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Preheat the oven to 475 °F, placing a baking stone or heavy baking sheet inside to heat.
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Transfer the loaves (still on parchment) to the preheated surface. Add a pan of ice cubes or spray the oven for steam, then bake for 13–15 minutes, or until golden and hollow-sounding when tapped.
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Let the bread cool on a rack for at least 30 minutes before slicing.
Servings and timing
This recipe makes 2 large loaves or up to 12 ciabatta rolls. Total time is around 3–4 hours, including rising times. The process is spaced out over several sessions, with resting, folding, shaping, and baking.
Variations
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Biga preferment method: For a more flavorful loaf, try making a biga (a type of starter) with 1 cup of flour, ½ tsp of instant yeast, and ½ cup of water. Let it ferment overnight in the fridge before mixing it with the dough.
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Whole wheat addition: You can substitute up to 1 cup of all-purpose flour with whole wheat flour for a more rustic flavor.
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Herbs or olives: I love adding herbs like fresh rosemary or black olives to the dough after the first rise for extra flavor.
storage/reheating
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Store: Allow the bread to cool completely before wrapping it in paper, then plastic or a bread bag. Store at room temperature for up to 2 days.
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Freeze: For longer storage, wrap the cooled bread in plastic and foil, then freeze it for up to 3 months.
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Reheat: To bring it back to life, thaw it first, then heat it in a preheated 375 °F oven for about 5–10 minutes until the crust crisps up again.
FAQs
How can I tell when the dough has proofed enough?
I usually check the dough for puffiness and bubbles. When I press it gently, the indentation should stay but spring back slowly—indicating that it’s fully proofed and ready to bake.
Can I skip the stretch-and-fold process?
I wouldn’t recommend skipping the stretch-and-fold. This process helps build structure in the dough and ensures a light, airy crumb without the need for kneading.
How do I get that perfect crusty exterior?
To achieve that crispy crust, I make sure to create steam in the oven. Adding a pan of ice cubes or spraying the oven with water before baking creates that ideal crunchy texture on the outside.
What if my bread is underbaked inside?
If my bread is underbaked, I lower the oven temperature and bake it for a few more minutes, checking with an instant-read thermometer. The internal temperature should be around 200 °F when fully baked.
Can I make rolls instead of loaves?
Yes! I often divide the dough into 8–12 smaller pieces to make ciabatta rolls. They bake slightly faster, around 10–12 minutes, depending on their size.
Conclusion
This ciabatta bread recipe has become a go-to in my kitchen. The bread is incredibly easy to make and yields delicious, bakery-quality loaves every time. Whether I serve it as an appetizer, for sandwiches, or with pasta, it never fails to impress!
Print
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 3–4 hours
- Yield: 2 large loaves or up to 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic Italian ciabatta bread recipe with a crisp crust and an airy, chewy interior. This simple yet impressive loaf is perfect for sandwiches, dipping, or serving alongside meals.
Ingredients
- 2 ¼ tsp active dry yeast
- 4 cups all‑purpose flour
- 2 tsp salt
- 2 tbsp olive oil
- 1 ½ cups water
Instructions
- In a large mixing bowl, dissolve the yeast in warm water.
- Stir in olive oil, flour, and salt until a rough, sticky dough forms.
- Cover and rest the dough for about 30 minutes.
- Stretch and fold the dough in the bowl using wet hands—repeat 3 times at 30‑minute intervals.
- After the final fold, cover and let the dough rest for about 1 hour, or until it’s bubbly.
- Turn dough onto a generously floured surface, shape into loaves, and place on a parchment-lined baking sheet. Cover and let rise until puffy, about 1–2 hours.
- Preheat oven to 475 °F with a baking stone or heavy baking sheet inside.
- Transfer loaves (on parchment) to preheated surface, add a pan of ice cubes or spray oven for steam, and bake 13–15 minutes until golden and hollow-sounding.
- Cool on a rack for at least 30 minutes before slicing.
Notes
- Use a biga preferment for enhanced flavor and texture.
- Swap 1 cup flour for whole wheat for a rustic variation.
- Add rosemary or olives after the first rise for flavor variety.
- Make smaller rolls by dividing dough into 8–12 pieces and adjusting baking time.
- To get a crusty exterior, introduce steam during baking.
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 160
- Sugar: 0g
- Sodium: 290mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
