Ciabatta bread recipe

There’s nothing quite like the aroma of freshly baked bread filling your kitchen—and ciabatta bread is one of those classic loaves that’s rustic, airy, and full of character.

With its crispy crust, open crumb, and chewy texture, ciabatta is the perfect bread for sandwiches, dipping in olive oil, or enjoying warm with butter.

Let’s dive into how to make authentic Italian ciabatta right at home.

🥖 What Is Ciabatta Bread?

Ciabatta, meaning “slipper” in Italian, gets its name from its long, flat shape.

This bread originated in Italy in the 1980s and quickly became a favorite worldwide.

Known for its light interior and crisp golden crust, ciabatta is made using a wet dough that creates those signature air pockets when baked.

🍞 Ingredients You’ll Need

For the biga (starter):

• 1 cup (120g) all-purpose flour

• ½ cup (120ml) water

• ⅛ teaspoon active dry yeast

For the dough:

• All of the biga

• 2 cups (250g) bread flour

• 1 cup (240ml) warm water

• 1 teaspoon salt

• ½ teaspoon active dry yeast

• 1 tablespoon olive oil (optional, for a softer crust)

👩‍🍳 How to Make Ciabatta Bread

Step 1: Make the Biga

In a bowl, mix flour, water, and yeast until combined.

Cover the bowl with plastic wrap and let it ferment at room temperature for 12–16 hours, or until bubbly and doubled in size.

Step 2: Make the Dough

In a large mixing bowl, combine the biga with warm water. Mix until the starter dissolves.

Add flour, yeast, salt, and olive oil. Stir until a sticky dough forms.

The dough will be very wet—this is normal for ciabatta.

Step 3: Stretch and Fold

Transfer the dough to a well-floured surface.

Every 30 minutes for the next 2 hours, perform a “stretch and fold”: pull one side of the dough up and fold it over itself. This strengthens the gluten and builds structure.

Step 4: First Rise

After the final fold, cover the dough and let it rest for another 1 hour, or until doubled in size.

Step 5: Shape the Ciabatta

Gently transfer the dough onto a well-floured surface.

Cut it in half to form two loaves. Handle the dough gently to preserve the air bubbles.

Shape each piece into a long, flat rectangle—like a slipper.

Step 6: Final Rise

Place the loaves on a parchment-lined baking sheet.

Cover lightly with a towel and let them rise for 45 minutes.

Step 7: Bake

Preheat the oven to 450°F (230°C) with a baking stone or inverted baking sheet inside.

Slide the parchment with the loaves onto the hot surface.

Bake for 20–25 minutes until the crust is golden brown and the loaves sound hollow when tapped.

Step 8: Cool and Enjoy

Let the ciabatta cool completely on a wire rack before slicing. Serve with olive oil, soup, or use it to make panini sandwiches.

💡 Tips for the Best Ciabatta Bread

• High hydration is key: The dough should be wet and sticky to create those open holes.

• Don’t over-handle: Be gentle when shaping to preserve air pockets.

• Steam helps: Place a pan of hot water in the oven to get a crisp crust.

• Use bread flour: Its higher protein content gives the bread more structure.

🍽 Serving Suggestions

Slice and toast for bruschetta.

Use as the base for Italian-style sandwiches.

Serve warm with olive oil and balsamic vinegar.

Pair with soups and stews for a hearty meal.

🧺 Storage

Room temperature: Store in a paper bag for up to 2 days.

Freezer: Wrap in foil or plastic wrap and freeze for up to 3 months. Reheat in the oven before serving.

Making ciabatta bread at home is a rewarding experience that brings a touch of Italy to your kitchen.

With its rustic crust and airy interior, it’s the perfect loaf to share with family or enjoy fresh out of the oven.

Once you try this homemade ciabatta bread recipe, you’ll never want to buy store-bought again.