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
