Ciabatta Bread Recipe


Ciabatta bread is a rustic Italian bread known for its chewy texture, open crumb, and crispy crust. Baking your own ciabatta bread at home can be a rewarding experience, and the aroma that fills your kitchen as it bakes is simply irresistible. In this unique recipe, we will guide you through the process of making a delicious batch of ciabatta bread from scratch. So let’s roll up our sleeves and get started!

Ciabatta Bread Recipe

Ingredients Ciabatta Bread Recipe:

1. 500g strong white bread flour
2. 10g salt
3. 7g active dry yeast
4. 400ml lukewarm water
5. 2 tablespoons olive oil
6. Additional flour for dusting

Instructions Ciabatta Bread Recipe:

Step 1: Preparing the Starter

In a small bowl, mix 100g of the bread flour with 100ml of the lukewarm water and the yeast. Stir until well combined, and then cover the bowl with plastic wrap. Allow the starter to ferment for about 30 minutes in a warm spot. During this time, it should become bubbly and increase in volume.

Step 2: Mixing the Dough

In a large mixing bowl, combine the remaining bread flour and salt. Make a well in the center and pour in the bubbly starter and the rest of the lukewarm water. Mix everything together using a wooden spoon or your hands until you get a sticky, shaggy dough.

Step 3: Kneading

Transfer the dough onto a well-floured surface. Knead the dough for about 10-15 minutes, adding more flour as needed to prevent sticking. The dough will gradually become smoother and more elastic.

Step 4: First Rise

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for about 1-2 hours or until it has doubled in size. This slow rise is crucial for developing the ciabatta’s characteristic flavor and texture.

Step 5: Shaping the Ciabatta

Gently transfer the risen dough onto a floured surface. Be careful not to deflate it too much. Divide the dough into two equal portions. Shape each portion into a rectangular loaf by stretching and folding the dough over itself. You can also shape them into round loaves if you prefer.

Step 6: Second Rise

Place the shaped ciabatta loaves on a parchment-lined baking sheet. Dust the tops with flour and cover them with a kitchen towel. Let the loaves rise again for another 1-2 hours until they have puffed up and increased in size.

Step 7: Preparing for Baking

Preheat your oven to 220°C (425°F) and place a baking stone or an upside-down baking sheet on the middle rack. This will help create a crispy crust. Place an empty oven-safe dish on the bottom rack.

Step 8: Slashing the Loaves

Gently transfer the risen ciabatta loaves onto the preheated baking stone or sheet. Before putting them in the oven, make two or three diagonal slashes on the top of each loaf using a sharp knife or a bread lame. This will not only enhance the appearance but also allow the bread to expand evenly during baking.

Step 9: Creating Steam

Now it’s time to create steam in the oven to achieve that signature crispy crust. Carefully pour hot water into the empty oven-safe dish at the bottom of the oven just before closing the oven door. The steam will envelop the bread as it bakes, giving it that beautiful golden crust.

Step 10: Baking

Bake the ciabatta loaves for 20-25 minutes or until they turn golden brown and sound hollow when tapped on the bottom. Rotate the loaves halfway through baking to ensure even browning.

Step 11: Cooling

Once the ciabatta loaves are baked to perfection, remove them from the oven and transfer them to a wire rack to cool completely before slicing. It may be tempting to slice into the warm bread, but allowing it to cool will ensure a better texture and flavor.

Step 12: Enjoy!

Congratulations! You’ve just made a batch of delightful homemade ciabatta bread. Now it’s time to slice it up, slather it with butter, dip it in olive oil, or use it to make your favorite sandwiches. Enjoy the fruits of your labor with friends and family, and relish in the satisfaction of baking this unique and delicious bread right in your own kitchen!


Q1: What is a characteristic of ciabatta bread?

A1: A characteristic of ciabatta bread is its distinctive chewy texture, which is achieved through a high hydration level in the dough. This means that ciabatta dough contains a relatively high ratio of water to flour. The higher hydration allows the dough to be wet and sticky, resulting in a loaf with large air pockets and an open crumb structure.

The open crumb and chewy texture make ciabatta bread perfect for absorbing olive oil, sauces, and other flavorful liquids, making it an ideal choice for sandwiches, bruschetta’s, and paninis. Additionally, ciabatta’s crispy crust adds a delightful contrast to its soft interior, providing a satisfying mouthfeel in every bite.

Another characteristic of ciabatta is its irregular shape. Traditionally, it is shaped into a rectangular or elongated oval loaf with a rustic appearance, which further adds to its charm and artisanal appeal. The combination of the crusty exterior, chewy crumb, and unique shape makes ciabatta a beloved bread not just in Italy but around the world.

Q2: What flour is ciabatta made from?

A2: Ciabatta bread is typically made from strong white bread flour. Strong white bread flour, also known as high-gluten flour or bread flour, contains a higher protein content compared to all-purpose flour. The higher protein content contributes to the formation of gluten when mixed with water, resulting in a stronger and more elastic dough.

The presence of gluten is essential in ciabatta bread as it helps create the characteristic chewy texture and open crumb structure that ciabatta is known for. The gluten strands form a network that traps the carbon dioxide produced during fermentation, allowing the bread to rise and develop those large air pockets within the crumb.

Using strong white bread flour ensures that the ciabatta dough can handle the high hydration level needed to achieve its unique texture and appearance. While it is possible to make ciabatta bread with other types of flour, such as whole wheat or a mix of different flours, using strong white bread flour is the most common and traditional choice for achieving the authentic ciabatta experience.

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