Bread

Homemade Ciabatta Bread Recipe

Make tender, open crumb ciabatta with just flour, water, salt, and yeast; perfect for sandwiches and rustic dinners.

This homemade ciabatta bread welcomes you with a shatteringly crisp crust and a soft, airy interior that practically melts in your mouth.

I love baking it on weekend mornings because the kitchen fills with a comforting wheaty aroma and it is perfect for weeknight dinners or casual brunches.

Once you taste the contrast between the crisp top and the pillowy center, you will wonder why you ever bought store-bought loaf bread again.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time35 mins

🕐Total Time1 hour 45 minutes

🍰Servings1 large loaf about 10 slices

🇺🇸CuisineItalian

🔢Calories~270 per slice

Ingredients

Dough

3 1/4 cups (400 g) bread flour

1 1/4 cups (300 ml) warm water (about 110°F or 45°C)

2 1/4 teaspoons (7 g) active dry yeast

1 1/2 teaspoons salt

2 tablespoons olive oil (optional for richer flavor)

Final loaf

extra virgin olive oil for drizzling

coarse sea salt for sprinkling

Substitutions & Variations

★You can use all-purpose flour instead of bread flour for a slightly softer crumb.

★Replace olive oil with melted butter or neutral oil if you prefer a lighter flavor.

★If you do not have active dry yeast, you can use instant yeast and skip blooming it in water.

★For a dairy free version, simply omit the olive oil or use a plant based oil.

Step-by-Step Instructions

1

Activate the yeast

In a small bowl, combine warm water, sugar, and yeast; let sit 5 to 10 minutes until frothy.

2

Mix the dough

In a large mixing bowl, whisk bread flour and salt, make a well in the center, pour in the activated yeast mixture and olive oil if using, and stir with a spoon or dough hook until a shaggy dough forms.

3

Bulk fermentation

Cover the bowl with a damp kitchen towel or plastic wrap and let it rise at room temperature for about 1 to 1.5 hours, or until noticeably puffed.

4

Shape the loaf

Turn the dough onto a floured surface, gently press and fold it into a loose rectangular shape without deflating it too much, then place it on a parchment lined baking sheet.

5

Proofing

Cover and let it proof for 30 to 45 minutes, until it looks airy and has gained some volume.

6

Score the top

Preheat your oven to 450°F or 230°C, use a sharp lame or razor blade to make a few shallow cuts across the top to control expansion.

7

Bake covered

Place a Dutch oven or baking stone in the oven to heat, carefully transfer the loaf inside, cover with a lid or an oven safe bowl if not using Dutch oven, and bake for 20 minutes.

8

Bake uncovered

Remove the lid, rotate the loaf, and bake for another 10 to 15 minutes until the crust is golden brown and crisp.

9

Cool completely

Let the ciabatta rest on a wire rack for at least 30 minutes before slicing so the crumb sets properly.

10

Serve and store

Drizzle with a little olive oil, sprinkle with coarse sea salt, and store leftovers in a paper bag at room temperature for best texture.

Pro Baker Tips

✓Use a kitchen scale for best accuracy, especially with bread flour.

✓For more flavor, refrigerate the dough overnight after bulk fermentation for a slow cold proof.

✓Do not skip the cooling step; slicing too soon can result in gummy texture.

✓If you like an extra crisp crust, spray the oven with a few bursts of water at the start of baking.

Storage & Serving Notes

◆Keep the ciabatta at room temperature in a paper bag for up to 2 days.

◆For longer storage, slice and freeze in a zip top bag for up to 2 months; thaw at room temperature or reheat in the oven.

Serving Suggestions

Slice and serve this ciabatta to highlight its rustic charm and tender crumb.

›Classic Italian sandwiches with cured meats and cheeses

›Garlic butter brushed right after baking for an indulgent snack

›Tear into salads or soups for a hearty, cheedy bite

›Grill briefly for a crisp base for bruschetta toppings

Frequently Asked Questions

Why did my ciabatta turn out dense?

It may be under proofed, over kneaded, or the oven temperature was too low; aim for a warm rise and a hot oven for good oven spring.

Can I make ciabatta without a Dutch oven?

Yes, a baking stone works well; just steam the oven by placing a tray of hot water at the bottom for a crisp crust.

How do I know when it is fully baked?

The loaf should sound hollow when tapped and have a deep golden brown crust with an internal temperature around 200 to 210°F.

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Go Make It!

Enjoy the aroma, savor the texture, and share this fresh homemade ciabatta with the people you love; each bite feels like a little piece of Italy right in your kitchen.