Ciabatta bread, known for its airy texture, crisp crust, and delightful chewiness, is a staple in Italian cuisine. This rustic bread, which means “slipper” in Italian due to its flat and elongated shape, is perfect for sandwiches, dipping in olive oil, or enjoying on its own. While it may seem intimidating to make at home, this recipe will guide you step by step to achieve bakery-quality ciabatta right from your kitchen.
Ingredients
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)
Preparation Time
- Prep Time: 20 minutes
- Resting & Fermentation: 12-18 hours
- Shaping & Proofing: 1.5 hours
- Baking: 20-25 minutes
- Total Time: Approximately 15-20 hours
Instructions
Step 1: Preparing the Dough
- In a large mixing bowl, combine the lukewarm water and sugar. Stir to dissolve, then add the yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- Add the flour, olive oil, and salt. Using a wooden spoon or a stand mixer with a dough hook attachment, mix until the ingredients are well combined. The dough will be very sticky and wet – this is normal for ciabatta.
- Cover the bowl with plastic wrap or a damp towel and let the dough ferment at room temperature for 12-18 hours. This slow fermentation develops the bread’s signature open crumb and deep flavor.
Step 2: Shaping the Dough
- Once the dough has risen and is full of air bubbles, lightly flour your work surface and carefully transfer the dough onto it.
- Using a bench scraper or floured hands, gently shape the dough into a rectangle without pressing out too much air.
- Divide the dough into two equal pieces. Each piece should retain a rustic, elongated shape.
- Transfer the loaves onto a parchment-lined baking sheet and let them proof for about 1.5 hours. During this time, the dough will slightly expand but remain soft.
Step 3: Baking the Ciabatta
- Preheat your oven to 230°C (450°F). Place a baking stone or an inverted baking sheet in the oven to heat up.
- Right before baking, lightly spray water inside the oven to create steam. This helps in forming a crisp crust.
- Transfer the ciabatta loaves onto the hot baking stone or sheet. Bake for 20-25 minutes or until golden brown with a crisp crust.
- Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Serving & Storage Tips
- Serve warm or toasted with butter, olive oil, or as a sandwich base.
- Store at room temperature in a paper bag for up to 2 days. For longer storage, wrap in plastic and freeze for up to 2 months.
Making homemade ciabatta bread requires patience, but the reward is a beautifully airy, flavorful loaf with an irresistible crust. Whether paired with soups, sandwiches, or simply enjoyed with olive oil, this bread will bring a touch of authentic Italian baking to your home. Try this recipe, and experience the joy of artisan bread-making!