Print

Homemade Ciabatta Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade Ciabatta Bread is a rustic Italian bread with a crisp crust and an airy, chewy interior. Perfect for sandwiches, dipping, or enjoying warm with butter.

Ingredients

  • 4 cups (480g) all-purpose flour
  • 1/2 teaspoon active dry yeast (for sponge)
  • 1/4 teaspoon active dry yeast (for dough)
  • 2 1/4 cups (540ml) warm water, divided
  • 1 1/2 teaspoons salt
  • Olive oil (optional, for greasing)
  • Cornmeal or flour (for dusting)

Instructions

  1. Prepare the sponge: In a bowl, combine 2 cups of flour, 1/2 teaspoon yeast, and 1 cup of warm water. Mix until smooth, cover, and let rest at room temperature for 8–12 hours or overnight until bubbly.
  2. Make the dough: Add the remaining 2 cups of flour, 1/4 teaspoon yeast, 1 1/4 cups warm water, and salt to the sponge. Mix until combined. Dough will be very sticky.
  3. First rise: Cover the bowl and let the dough rise for 1–2 hours, or until doubled in size.
  4. Stretch and fold: With floured hands, stretch and fold the dough in the bowl. Rest for 30 minutes. Repeat 2–3 times.
  5. Shape the dough: Flour a surface and gently turn out the dough. Divide into two and shape into rustic oblong loaves.
  6. Second rise: Place loaves on parchment-lined baking sheet dusted with cornmeal. Cover and let rise for 45 minutes.
  7. Preheat the oven to 450°F (230°C) with a baking stone or inverted baking sheet inside, and a pan of water at the bottom for steam.
  8. Bake for 20–25 minutes, until golden brown and hollow-sounding when tapped on the bottom.
  9. Cool completely on a wire rack before slicing.

Notes

Use wet or oiled hands to handle the sticky dough.Don’t deflate the dough while shaping to preserve air pockets.Use a thermometer (200–210°F) to confirm the bread is fully baked.Store in a paper bag at room temperature or freeze for longer storage.

Nutrition

Find it online: https://cookibly.com/homemade-ciabatta-bread/