Description
This classic Italian ciabatta bread recipe produces a rustic, airy loaf with a crisp crust and soft, chewy interior. Perfect for sandwiches or as a side, it requires an overnight rise to develop its signature texture and flavor.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1 1/2 cups warm water (about 110°F)
- 1 1/2 tsp salt
- 1/2 tsp instant yeast
For Greasing
- 1 tbsp olive oil
Instructions
- Mix Ingredients: In a large mixing bowl, combine the flour, salt, and instant yeast. Gradually pour in the warm water while mixing with a wooden spoon or spatula until a sticky, shaggy dough forms.
- First Rise: Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 12 to 18 hours, or until the dough is bubbly and has doubled in size.
- Shape Dough: Generously flour a work surface and gently turn the dough out onto it. With floured hands, shape the dough into a rough rectangle, being careful not to deflate it. Fold it in thirds like a letter, then let it rest for 20 minutes.
- Divide and Rest: After resting, gently stretch it back into a rectangle and divide it in half to make two loaves. Transfer each loaf to a parchment-lined baking sheet and let them rise for 45 minutes, uncovered.
- Preheat Oven: Meanwhile, preheat the oven to 450°F and place a baking stone or inverted baking sheet inside to heat.
- Bake: When ready to bake, slide the loaves (with the parchment) onto the hot baking surface and bake for 20–25 minutes, or until golden brown and the loaves sound hollow when tapped.
- Cool: Let the loaves cool completely on a wire rack before slicing to allow the crumb to set.
Notes
- Ciabatta dough is very wet and sticky—this is normal and gives the bread its airy texture. Use plenty of flour on your hands and surface when shaping.
- For even better flavor and structure, use bread flour instead of all-purpose flour.
- Adding a pinch of sugar can aid fermentation but is optional.
- Use a baking stone or inverted baking sheet to mimic a bread oven for a better crust.
- Let the bread cool completely before slicing to prevent gummy texture.
- Prep Time: 15 minutes (plus 12–18 hours rise)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0 g
- Sodium: 210 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
