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Traditional Italian Ciabatta Bread

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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

  1. In a large mixing bowl, combine bread flour, salt, and instant yeast. Stir well to mix.
  2. Pour in the warm water and stir until a wet, sticky dough forms. Cover and let rest for 30 minutes.
  3. 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.
  4. Repeat the stretch-and-fold process two more times, with 30-minute rests in between.
  5. After the final fold, cover and let the dough rise for 1½ to 2 hours, or until doubled and bubbly.
  6. 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.
  7. Transfer loaves to a parchment-lined baking sheet. Cover lightly and rest for 30 to 45 minutes.
  8. Preheat the oven to 450°F (230°C). Place a tray of hot water on the bottom rack to create steam.
  9. Bake the loaves for 20 to 25 minutes until golden brown with a crisp crust.
  10. 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.

Nutrition

Find it online: https://savorymomskitchen.com/traditional-italian-ciabatta-bread/