Ciabatta is a traditional Italian bread known for its rustic shape, crispy golden crust, and soft, airy interior filled with irregular holes. Originating in Italy, this popular bread has a slightly chewy texture and a mild flavor that makes it perfect for sandwiches, panini, bruschetta, and garlic bread. Made with flour, water, yeast, and olive oil, Ciabatta dough has a high hydration level that creates its characteristic open crumb. This versatile bread pairs wonderfully with cheese, grilled vegetables, soups, and Mediterranean dishes.
Prepare the Dough: Combine flour, yeast, and lukewarm water in a large bowl. Add olive oil and salt, then mix until a wet, sticky dough forms.
Mix and Develop Gluten: Mix thoroughly for 5–8 minutes using a stand mixer or perform repeated stretch-and-folds by hand.
First Rise: Cover the dough and let it rise for 2–3 hours at room temperature, performing a gentle stretch-and-fold every 30 minutes during the first 90 minutes.
Shape the Dough: Generously flour a work surface and gently transfer the dough without pressing out the air. Shape it into a rough rectangle.
Divide the Loaves: Cut the dough into two or three rectangular loaves using a dough scraper. Avoid excessive handling.
Second Rise: Place the loaves on a floured baking sheet or parchment paper. Cover and let them rest for 30–45 minutes.
Preheat the Oven: Heat the oven to 230°C (450°F). Place a tray of hot water in the oven to create steam, if safe for your oven.
Bake: Bake for 20–25 minutes until the crust is golden brown and crisp.
Cool and Serve: Transfer the loaves to a wire rack and cool completely before slicing. Enjoy with sandwiches, olive oil, cheese, or soups.
Bread flour – 500 g
Lukewarm water – 375 ml
Active dry yeast – 7 g
Salt – 10 g
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