Ciabatta is a classic Italian bread known for its crispy crust, airy holes, and soft chewy texture. Made with a high-hydration dough, this rustic bread is perfect for sandwiches, dipping in olive oil, or serving with soups and salads.
Mix warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
Add flour, salt, and olive oil. Mix into a sticky dough.
Cover and let the dough rise for 1–2 hours until doubled.
Gently fold the dough a few times to create air pockets.
Shape into a rectangular loaf and place on a floured surface.
Rest for another 30–45 minutes.
Bake at 220°C (425°F) for 20–25 minutes until golden and crispy.
Cool before slicing and serve.
All-purpose flour – 3 cups
Active dry yeast – 2 tsp
Warm water – 1½ cups
Olive oil – 2 tbsp
Salt – 1½ tsp
Sugar – 1 tsp
Cornmeal – 1 tbsp (for dusting)
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