Ciabatta Bread Recipe

Homemade Ciabatta Bread Recipe: Perfectly Airy and Crispy Italian Bread

Are you looking for the ultimate homemade ciabatta bread recipe with a soft, chewy crumb and a crispy golden crust? This easy ciabatta bread recipe delivers the authentic Italian bread experience right in your kitchen. Perfect for sandwiches, paninis, or served with olive oil and balsamic vinegar, this rustic bread will quickly become a staple in your home.

Whether you are a beginner baker or a bread enthusiast, this step-by-step guide will teach you how to make ciabatta bread from scratch. With simple ingredients, detailed instructions, and pro tips, you’ll master the art of creating this airy, rustic Italian bread with ease.

 

What is Ciabatta Bread?

Originating in Italy in 1982, ciabatta bread—meaning “slipper” in Italian—was invented by Arnaldo Cavallari as an Italian counterpart to the French baguette. Known for its high hydration dough, ciabatta is characterized by its airy, open crumb, chewy texture, and golden-brown crust.

Today, ciabatta is widely embraced worldwide and commonly used for making paninis, dipping into soups, or serving with fresh Mediterranean dishes. It’s an essential part of the modern baker’s repertoire.

Why You’ll Love This Recipe

• Simple Ingredients: Made with pantry staples like flour, yeast, and water.
• Authentic Flavor: Rustic, slightly tangy, and light as a cloud.
• Beginner-Friendly: Detailed instructions make this foolproof for all skill levels.
• Versatile Use: Ideal for sandwiches, bruschetta, or as a side to pasta and salads.

Ingredients List

To make homemade ciabatta bread, you’ll need the following:

• All-purpose flour – 500g (approximately 4 cups)
• Water – 350ml (1 ½ cups), lukewarm
• Active dry yeast or instant yeast – 7g (1 packet or 2 ¼ teaspoons)
• Olive oil – 2 tablespoons (for flavor and texture)
• Salt – 10g (1 ½ teaspoons)
• Sugar – 1 teaspoon (to activate the yeast)

 

Step-by-Step Instructions

Follow these detailed steps to create the perfect ciabatta bread:

1. Activate the Yeast

• In a small bowl, combine the lukewarm water (around 100°F or 38°C) and sugar. Stir gently.
• Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until it becomes frothy. If using instant yeast, you can skip the activation step and mix it directly with the flour.

Pro Tip: Lukewarm water ensures the yeast activates properly without killing it.

2. Mix the Dough

• In a large mixing bowl, add the all-purpose flour and salt. Mix well.
• Make a well in the center of the flour and pour in the yeast mixture and olive oil.
• Using a wooden spoon or dough scraper, stir until a sticky dough forms. The dough will be wet and shaggy—this is key to ciabatta’s light texture.

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3. Knead the Dough

• Transfer the dough to a floured surface. Use the stretch and fold technique to knead:
  • Gently stretch the dough outward and fold it back over itself.
  • Rotate the dough and repeat.
  • Continue this for 10-15 minutes. The dough will be sticky but elastic.

Pro Tip: Use a dough scraper to manage the sticky dough and avoid over-flouring, as this can alter hydration.

4. First Rise (Bulk Fermentation)

• Place the dough in a well-oiled bowl and cover it with a damp kitchen towel or plastic wrap.
• Let the dough rise for 1-2 hours in a warm, draft-free area until it doubles in size.

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5. Shape the Dough

• Once risen, gently transfer the dough onto a heavily floured surface.
• Avoid punching down the dough—handle it gently to preserve the air bubbles.
• Divide the dough into 2 or 3 rectangular pieces using a bench scraper.
• Carefully stretch each piece into a slipper shape without deflating it.

Pro Tip: Excessive handling can collapse the airy structure of ciabatta, so use a light touch.

6. Second Proofing

• Place the shaped dough onto a floured baking sheet or parchment paper.
• Cover with a kitchen towel and let it rise for another 30-45 minutes to relax and expand.

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7. Bake the Ciabatta

• Preheat your oven to 475°F (245°C). Place a baking stone or an inverted baking tray inside the oven to preheat.
• Create steam in the oven: Place a metal tray filled with water on the oven’s lower rack. This helps achieve a crispy crust.
• Transfer the dough onto the hot baking surface using parchment paper or a pizza peel.
• Bake for 20-25 minutes until the ciabatta is golden brown and sounds hollow when tapped.

Pro Tip: Steam in the oven is the secret to achieving ciabatta’s signature crispy crust.

Serving Suggestions

• Dipping Bread: Serve warm ciabatta with high-quality extra virgin olive oil and balsamic vinegar.
• Panini: Use as sandwich bread for classic Italian paninis filled with mozzarella, tomatoes, and basil.
• Soup Pairing: Pair ciabatta with soups like tomato basil, minestrone, or creamy mushroom.
• Bruschetta: Toast slices and top with diced tomatoes, garlic, and basil.

Storage and Reheating

• Store ciabatta in a paper bag or airtight container at room temperature for up to 2 days.
• To reheat, sprinkle with a little water and warm in a 350°F oven for 5-10 minutes.

Freezing Tip: Freeze sliced ciabatta bread in airtight bags for up to 3 months. Reheat directly from frozen.

Pro Tips for Perfect Ciabatta Bread

1. High Hydration Dough: Embrace the stickiness—this creates the open crumb ciabatta is known for.
2. Use Steam: Steam baking gives the bread its perfect crispy crust.
3. Handle Gently: Preserve the air pockets by avoiding over-handling.

Nutritional Information

• Calories: ~120 per slice
• Carbohydrates: ~25g
• Protein: ~4g
• Fat: ~2g

 

With this detailed ciabatta bread recipe, you can create the perfect homemade Italian bread with a light, airy interior and crisp crust. Whether you’re making a sandwich, dipping it in olive oil, or serving it alongside a hearty soup, this versatile bread will elevate any meal.

Start baking today and bring the authentic taste of Italian ciabatta into your kitchen!