If you’ve ever walked into a bakery and inhaled the glorious aroma of freshly baked bread, then you know there’s something magical about a perfect loaf of ciabatta. The airy, soft crumb, the crispy golden crust—it’s everything you could ever want in bread. And guess what? You can recreate that magic at home with this best-ever ciabatta recipe.
Trust me, once you pull that gorgeous, crusty loaf out of the oven, you’re going to feel like an artisan baker. Whether you’re pairing it with olive oil for dipping, using it for sandwiches, or simply tearing off a hunk to snack on, this ciabatta bread will never disappoint. It’s chewy, it’s rustic, and it’s everything you’ve been craving.
Why You’ll Love Ciabatta
- Airy and Light: This bread is all about that perfect, open crumb with those signature holes you love. It’s chewy, soft, and incredibly satisfying with every bite.
- Crispy Crust: The crust is thin, golden, and crispy, creating that irresistible contrast with the soft, pillowy interior.
- Simple Ingredients: You don’t need anything fancy for this recipe—just flour, water, yeast, and salt—but it’s the technique and time that make all the difference.
- Perfect for Sandwiches: Whether you’re crafting a hearty sandwich or enjoying a slice with some butter, ciabatta is versatile and works for any meal.
- Made at Home: There’s something so rewarding about baking bread from scratch, and this recipe gives you the tools to master it at home.
Ingredients
Here’s what you’ll need to bake the best ciabatta:
For the Dough:
- All-Purpose Flour: The foundation of the dough, providing structure and chew.
- Water: Warm water helps activate the yeast and brings the dough together.
- Yeast: Active dry yeast or instant yeast will both work wonders here.
- Olive Oil: A little oil adds richness and helps develop a tender crumb.
- Salt: Enhances the flavor of the bread and strengthens the dough.
- Honey (optional): A tiny bit of honey or sugar can help feed the yeast, giving your bread a subtle sweetness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking!
Step 1: Make the Dough
In a large mixing bowl, combine the warm water and yeast. If you’re using active dry yeast, let it sit for about 5-10 minutes until it becomes foamy. If you’re using instant yeast, you can skip this step and mix it straight into the flour.
Add the olive oil, honey (if using), and salt. Slowly stir in the flour, mixing until a sticky dough forms. Don’t worry about kneading it just yet! The dough should be slightly wet and shaggy.
Step 2: First Rise
Once the dough comes together, cover the bowl with a damp towel or plastic wrap. Let it rise at room temperature for about 1-2 hours, or until it has doubled in size.
Step 3: Shape the Dough
Once the dough has risen, it’s time to shape it. Sprinkle your work surface with flour (generously). Gently tip the dough out onto the surface, and with floured hands, fold it over itself a few times to create tension. Don’t overwork it—keep it airy.
Divide the dough into two equal portions. Carefully shape each portion into an oblong loaf, being careful not to deflate the air bubbles.
Step 4: Second Rise
Place the loaves on a floured baking sheet or a piece of parchment paper. Cover them loosely and let them rise for another 30-45 minutes, until they puff up nicely.
Step 5: Preheat the Oven
While the dough is rising, preheat your oven to 475°F (245°C). If you have a baking stone, preheat that in the oven as well. If not, no worries! You can bake your ciabatta on a baking sheet.
Step 6: Bake the Ciabatta
Before placing the loaves in the oven, make a few slashes on the top of each loaf with a sharp knife (this helps with oven spring). Optionally, mist the oven with water or place a pan of water in the oven to create steam. This will help form that perfect crust.
Bake the loaves for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. You’ll know they’re done when the entire house smells like freshly baked bread!
Step 7: Cool and Enjoy
Let the ciabatta cool on a wire rack for at least 30 minutes before slicing into it. This step is crucial because it allows the crumb to set and prevents it from being too doughy.
Step 8: Slice and Serve
Slice up the ciabatta and serve with your favorite toppings or use it for sandwiches. Enjoy the crispy, chewy perfection!
Nutrition Facts
Here’s an estimate of the nutritional information per slice of ciabatta bread:
- Servings: 10 slices (per loaf)
- Calories per slice: 160 calories
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4g
- Vitamin A: 0%
- Vitamin C: 0%
- Calcium: 1%
- Iron: 5%
Preparation Time
- Prep Time: 15 minutes (not including rise time)
- Cook Time: 25 minutes
- Total Time: 2 hours (including rise time)
How to Serve The Best Ciabatta
- As a Sandwich Base: Ciabatta is perfect for sandwiches! Fill it with everything from turkey and cheese to a classic Italian sub with salami, mozzarella, and fresh basil.
- Dipping in Olive Oil: For a simple yet delicious treat, tear off a chunk of ciabatta and dip it in your favorite olive oil, maybe with a sprinkle of balsamic vinegar and sea salt.
- With Soups: Serve it alongside a hearty bowl of soup, like tomato basil or minestrone, for an extra comforting meal.
- As a Side Dish: Ciabatta works well as a side with Italian dishes like pasta or a fresh salad.
Additional Tips
- Resting the Dough: Ciabatta is all about that airy texture, so don’t rush the rising times. Giving it ample time to rise is key to getting the light, open crumb.
- Baking with Steam: If you don’t have a baking stone, baking the bread on a regular sheet pan is totally fine. For an extra crispy crust, add steam to the oven by spraying water into the oven or using a pan of water placed on the bottom rack.
- Storage: Ciabatta is best enjoyed fresh, but if you have leftovers, store it in a paper bag or wrap it in a kitchen towel. You can also freeze the loaves for up to 3 months—just let them cool completely, slice, and freeze in a zip-top bag. Reheat in the oven for a few minutes to restore its crispy crust.
FAQ Section
Q1: Can I use whole wheat flour for ciabatta?
A1: Yes, you can swap some or all of the all-purpose flour for whole wheat flour. Keep in mind that the texture might be slightly denser, but it will still taste great!
Q2: How can I make ciabatta bread softer?
A2: If you want an even softer crumb, try adding a bit more water to the dough, as a wetter dough leads to a softer texture.
Q3: Can I make this recipe without a stand mixer?
A3: Absolutely! You can mix and knead the dough by hand. Just be gentle to keep as much air in the dough as possible.
Q4: How do I know when my ciabatta is fully baked?
A4: The bread should be golden brown, and when you tap the bottom of the loaf, it should sound hollow. If it doesn’t, it needs a bit more time in the oven.
Q5: Can I add herbs or other flavors to this dough?
A5: Yes, feel free to fold in fresh herbs like rosemary or thyme into the dough before the first rise for added flavor.
Q6: What if my dough is too sticky to handle?
A6: If the dough feels too sticky, you can add a bit more flour, but be careful not to add too much. Ciabatta dough is naturally quite sticky, and this is part of what gives it that airy texture.
Q7: Can I make this in a bread machine?
A7: While ciabatta dough can be made in a bread machine, it’s important to shape the dough by hand for that signature rustic look and airy texture.
Q8: How long does ciabatta stay fresh?
A8: Ciabatta is best eaten within a day or two, but you can store it in an airtight container for up to 3 days. For longer storage, freeze it.
Q9: Can I make this recipe gluten-free?
A9: While ciabatta is traditionally made with gluten, there are gluten-free flour blends that can be used to make a gluten-free version. The texture may be different, but still delicious!
Q10: How do I get the holes in my ciabatta?
A10: The holes in ciabatta come from handling the dough gently. Don’t overwork it, and keep it as airy as possible during the shaping and folding steps.
Conclusion
There’s something incredibly satisfying about baking your own ciabatta bread—the smell that fills your kitchen, the crispness of the crust, and that light, airy crumb. It’s a simple bread, but so full of flavor and perfect for almost anything. Whether you’re making sandwiches, dipping in oil, or just enjoying a fresh slice, this recipe will make you feel like a baking pro. Grab your ingredients, give this recipe a try, and get ready to enjoy the best ciabatta you’ve ever tasted!
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The Best Ciabatta Recipe
- Total Time: 0 hours
- Yield: 2 small loaves or 1 large loaf 1x
Description
This Ciabatta Bread recipe yields a rustic, airy, and slightly crispy loaf with a perfect soft interior. With its signature open crumb, slightly chewy texture, and golden-brown crust, this homemade ciabatta is perfect for sandwiches, dipping in olive oil, or simply enjoying fresh with butter.
Ingredients
For the poolish (starter):
- 1 cup all-purpose flour
- 1 cup water
- 1/4 teaspoon active dry yeast
For the dough:
- 3 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 1 ¼ cups water (room temperature)
- 2 tablespoons olive oil
Instructions
-
1. Make the Poolish (Starter):
- The night before you plan to bake, combine the 1 cup of all-purpose flour, 1 cup of water, and 1/4 teaspoon of active dry yeast in a bowl. Stir until everything is well incorporated.
- Cover the bowl with plastic wrap and let it sit at room temperature for about 12-16 hours. This starter will develop flavor and help achieve the characteristic texture of ciabatta.
2. Mix the Dough:
- After the poolish has rested, in a large bowl, combine the remaining 3 cups of flour, 1 teaspoon salt, and 1 teaspoon active dry yeast.
- Add the poolish, 1 ¼ cups of water, and 2 tablespoons of olive oil to the flour mixture.
- Stir until the dough comes together and forms a sticky, shaggy mass. This dough will be quite wet and sticky, which is typical for ciabatta.
3. Knead the Dough:
- Transfer the dough onto a well-floured surface. Flour your hands and begin folding and stretching the dough. It’s important to handle the dough gently to preserve the air bubbles formed by the poolish. Knead for about 10 minutes, or until the dough becomes smoother, elastic, and slightly less sticky.
- If the dough is too sticky to handle, sprinkle with small amounts of flour as needed. Avoid adding too much flour, as ciabatta dough is naturally wetter than most bread doughs.
4. First Rise:
- Shape the dough into a loose ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap.
- Let it rise in a warm, draft-free area for about 1 ½ to 2 hours, or until it has doubled in size.
5. Shape the Dough:
- Once the dough has risen, gently deflate it and transfer it to a well-floured surface. Divide the dough into two portions for two smaller loaves, or keep it as one large loaf, depending on your preference.
- Gently shape the dough into the traditional ciabatta rectangular shape by folding and stretching it. Handle the dough as gently as possible to maintain the air pockets inside.
- If making two smaller loaves, form them into two rough rectangular shapes. If making one large loaf, shape it into a long rectangle.
6. Second Rise:
- Sprinkle a baking sheet or a large piece of parchment paper with flour (you can also use semolina flour for an authentic touch).
- Transfer the shaped dough onto the prepared baking sheet, making sure to leave some space between the loaves (if making two).
- Cover with a towel and let the dough rise for another 45 minutes to 1 hour, or until it has risen again.
7. Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven while preheating for a crispier crust.
- Optionally, place a pan of water at the bottom of the oven to create steam during baking, which will help develop a crispy crust.
8. Bake:
- Just before baking, dust the top of the dough with a little flour. Then, carefully place the dough into the preheated oven.
- Bake for 25-30 minutes, or until the loaves are golden brown and have a hollow sound when tapped on the bottom. If baking a large loaf, you may need an additional 5-10 minutes.
- If you want an extra-crispy crust, bake the bread for the first 10 minutes at 450°F (230°C), then lower the heat to 400°F (200°C) for the remaining time.
9. Cool:
- Once baked, remove the ciabatta from the oven and transfer to a wire rack. Let it cool completely before slicing.
10. Serve:
- Slice and enjoy your freshly baked ciabatta with olive oil, vinegar, or use it to make sandwiches.
Notes
- Poolish: The poolish adds a wonderful flavor and chewy texture to the bread, making the ciabatta bread soft and airy on the inside with a crisp crust.
- Humidity and Rising: Make sure to allow enough time for the dough to rise. If your environment is cool, you can place the dough in a warm, slightly humid place (like an oven with the light on) to encourage rising.
- Variations: You can add herbs (like rosemary or thyme) or garlic for a twist on the traditional recipe.
- Storage: Ciabatta is best enjoyed fresh, but you can store it in a paper bag at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 3 months.
- Prep Time: 20 minutes (for mixing ingredients)
- Cook Time: 12-16 hours (for poolish)
- Category: Bread, Artisan Bread
- Method: Kneading, Rising, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (based on 16 servings for one large loaf)
- Calories: 160
- Sugar: 0g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0g