There’s something deeply satisfying about baking your own bread — the aroma that fills your kitchen, the warm crust crackling out of the oven, and that first soft bite of a slice you made entirely from scratch. If you’ve been craving a rustic, bakery-style loaf that’s simple yet rewarding, this Homemade Ciabatta Bread is the answer.
With its signature open crumb, crisp golden crust, and a flavor that only slow fermentation can deliver, this Italian classic is surprisingly easy to make at home. Best of all, it’s no-knead, requiring only a bowl, a spatula, and a little patience.
Ingredients (for 2 loaves):
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4 cups (500g) bread flour
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1 ½ teaspoons salt
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1 teaspoon instant yeast
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1 ¾ cups (420ml) lukewarm water
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1 tablespoon olive oil (for coating)
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Optional: cornmeal or semolina for dusting
Instructions
Step 1: Mix the Dough
In a large mixing bowl, whisk together the flour, salt, and yeast. Add the lukewarm water and stir using a wooden spoon or spatula until a sticky, shaggy dough forms. The dough will be very wet — that’s exactly what you want.
Step 2: First Rise
Lightly oil the sides of the bowl, cover it with plastic wrap or a damp towel, and let it rise at room temperature for 2 to 3 hours. The dough should triple in size and be bubbly on the surface.
Step 3: Shape the Loaves
Generously flour your countertop. Gently pour out the dough onto the floured surface. Don’t punch it down. With floured hands, divide the dough into two long rectangular loaves using a bench scraper or sharp knife. Handle it gently to preserve the air bubbles.
Transfer each loaf to a parchment-lined baking sheet or glass baking dish dusted with cornmeal or semolina. Cover loosely with a towel and let rest for another 30–45 minutes.
Step 4: Bake
Preheat your oven to 450°F (230°C). If you have a baking stone or steel, use it for best results. Place a shallow pan of hot water on the bottom rack to create steam (optional, but recommended for a crisper crust).
Bake the loaves for 25 to 30 minutes, or until golden brown and hollow-sounding when tapped. Let them cool on a wire rack before slicing.
Tips & Notes
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Hydration is key: Ciabatta dough is high-hydration, which gives it that iconic airy texture. Don’t add more flour even if it looks sticky.
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Don’t knead it: The long fermentation and gentle handling are what develop gluten naturally.
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Try variations: Add rosemary, roasted garlic, or olives to the dough during the mixing stage for a flavorful twist.
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Storage: Store in a paper bag for up to 2 days or freeze for up to a month.
Whether you’re an experienced baker or just starting your bread journey, this Ciabatta Bread recipe will elevate your baking game. The magic lies in the simplicity: water, flour, yeast, and time. With minimal effort and maximum reward, you’ll have loaves that rival any artisan bakery.
So roll up your sleeves, trust the process, and let your kitchen smell like a little corner of Italy today.