This traditional Italian ciabatta bread is crisp on the outside and wonderfully light and airy on the inside. With its rustic look and chewy texture, it’s ideal for dipping in olive oil, making sandwiches, or enjoying warm straight from the oven. Despite its bakery-style results, this recipe uses simple ingredients and an easy method that works beautifully at home.
Why You’ll Love This Recipe
It uses basic pantry ingredients with no complicated techniques
The dough requires no kneading, just simple stretch-and-fold steps
The bread has a classic open crumb and crisp crust
Perfect for sandwiches, panini, or dipping in olive oil
Foolproof method suitable for beginners
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a large mixing bowl, combine the bread flour, salt, and instant yeast. Stir well to distribute the yeast evenly.
Pour in the warm water and mix with a wooden spoon or dough whisk until a wet, sticky dough forms. Cover the bowl and let the dough rest for 30 minutes.
With lightly wet hands, lift one side of the dough and fold it over itself. Rotate the bowl and repeat on all four sides. Cover and rest for another 30 minutes. Repeat this stretch-and-fold process two more times, resting 30 minutes between each round.
After the final fold, cover the bowl and allow the dough to rise for 1½ to 2 hours, or until doubled in size and full of bubbles.
Generously flour a work surface and gently turn the dough out, being careful not to deflate it. Sprinkle flour on top and divide the dough into two equal portions. Shape each piece into a rough rectangle.
Transfer the loaves to a parchment-lined baking sheet. Cover lightly and let them rest for 30 to 45 minutes while the oven heats.
Preheat the oven to 450°F (230°C). For a crisp crust, place a small oven-safe tray of hot water on the bottom rack to create steam.
Bake the ciabatta for 20 to 25 minutes, until golden brown with a crisp crust. Remove from the oven and cool on a wire rack before slicing.
Servings and timing
Servings: 2 small loaves
Prep time: 25 minutes
Rising time: 3 hours
Cooking time: 25 minutes
Total time: approximately 3 hours 50 minutes
Variations
Use all-purpose flour instead of bread flour for a slightly softer crumb
Shape the dough into one large loaf instead of two smaller ones
Add dried herbs like rosemary or thyme for a flavored ciabatta
Drizzle olive oil on top before baking for extra richness
Storage/Reheating
Store leftover ciabatta at room temperature wrapped in a clean kitchen towel or paper bag for up to 2 days.
For longer storage, freeze the cooled bread whole or sliced for up to 2 months.
To reheat, warm in a 350°F (180°C) oven for 8–10 minutes, or toast slices directly from frozen.
FAQs
What makes ciabatta different from other breads?
Ciabatta has a very wet dough, which creates its signature airy crumb and large holes.
Is ciabatta dough supposed to be sticky?
Yes, the dough should be very sticky. This hydration is essential for the texture.
Can I make the dough ahead of time?
Yes, after the first rise, the dough can be refrigerated overnight and shaped the next day.
Why didn’t my ciabatta rise properly?
The yeast may be inactive, or the dough may not have risen long enough. Make sure the water is warm, not hot.
Can I knead ciabatta dough?
Traditional kneading isn’t recommended. Stretch-and-fold is better for this wet dough.
How do I get a crispy crust?
Steam in the oven during baking helps create a crisp, crackly crust.
Can I bake ciabatta on a stone?
Yes, a baking stone works very well and helps produce an even crust.
Why are there no holes in my bread?
Over-handling the dough can remove air bubbles. Handle it gently when shaping.
Can I make smaller ciabatta rolls?
Yes, divide the dough into smaller portions and reduce the baking time slightly.
Is ciabatta good for sandwiches?
Absolutely. Its sturdy crust and airy interior make it perfect for sandwiches.
Conclusion
Homemade ciabatta bread is one of those recipes that feels impressive yet is surprisingly simple. With a little patience and gentle handling, you’ll get beautifully rustic loaves with a crisp crust and airy interior every time. Once you try it fresh from your own oven, this classic Italian bread is sure to become a regular favorite in your kitchen.
This traditional Italian ciabatta bread features a crispy crust and an airy, chewy interior. It’s easy to make at home with a no-knead, stretch-and-fold technique and uses simple pantry ingredients.
Author:Sophia
Prep Time:25 minutes
Cook Time:25 minutes
Total Time:3 hours 50 minutes
Yield:2 small loaves
Category:Bread
Method:No-Knead
Cuisine:Italian
Diet:Vegan
Ingredients
3¾ cups (450 g) bread flour
1½ teaspoons salt
1 teaspoon instant yeast
1¾ cups (420 ml) warm water
1–2 teaspoons olive oil (optional, for greasing)
Instructions
In a large mixing bowl, combine bread flour, salt, and instant yeast. Stir well to mix.
Pour in the warm water and stir until a wet, sticky dough forms. Cover and let rest for 30 minutes.
With wet hands, stretch and fold the dough from one side over itself. Rotate and repeat on all four sides. Cover and rest for 30 minutes.
Repeat the stretch-and-fold process two more times, with 30-minute rests in between.
After the final fold, cover and let the dough rise for 1½ to 2 hours, or until doubled and bubbly.
Flour a work surface and gently turn the dough out without deflating. Flour the top and divide into two equal portions. Shape into rough rectangles.
Transfer loaves to a parchment-lined baking sheet. Cover lightly and rest for 30 to 45 minutes.
Preheat the oven to 450°F (230°C). Place a tray of hot water on the bottom rack to create steam.
Bake the loaves for 20 to 25 minutes until golden brown with a crisp crust.
Cool on a wire rack before slicing and serving.
Notes
The dough should be very sticky—don’t add extra flour.
Steam in the oven creates a crisp crust—don’t skip this step.
Can be shaped into rolls or one large loaf instead of two small ones.
Use a baking stone if preferred for an extra crispy bottom crust.
