Rustic Ciabatta Bread French is a classic artisan-style bread with a crisp golden crust and a light, airy interior filled with beautiful holes. Made with a simple dough and a long fermentation process, this homemade bread offers a deliciously rustic texture and rich flavor. It is perfect for sandwiches, dipping in olive oil, or serving alongside soups and meals.
In a large bowl, combine warm water and yeast. Let it rest for 5–10 minutes until foamy.
Add flour, salt, and olive oil. Mix until a sticky dough forms.
Cover the bowl and let the dough rest for 30 minutes.
Perform gentle stretch-and-fold movements every 30 minutes for about 2 hours.
Cover the dough and let it rise for 1–2 hours, or until it becomes light and bubbly.
Transfer the dough onto a well-floured surface. Avoid pressing out the air.
Gently shape the dough into a rectangular loaf and divide it into smaller pieces if desired.
Place the dough on a parchment-lined baking tray and let it rest for 30–45 minutes.
Preheat the oven to 220°C (425°F). Bake for 25–30 minutes until the crust is golden and crisp.
Let the ciabatta cool completely before slicing and serving.
3½ cups bread flour
1½ cups warm water
2¼ teaspoons active dry yeast
1½ teaspoons salt
1 tablespoon olive oil
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