Description
This homemade ciabatta bread recipe is a no-knead, high-hydration Italian classic that delivers a crisp crust, airy crumb, and bakery-style flavor using just a few simple ingredients. Perfect for sandwiches, dipping, or as a dinner side, this easy ciabatta bread is freezer-friendly and beginner-approved.
Ingredients
400g bread flour
350ml water
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 tablespoon olive oil (optional for finishing)
Instructions
1. In a large bowl, combine bread flour, water, yeast, and salt. Mix until a shaggy, sticky dough forms.
2. Cover and rest for 1 hour. Then do three sets of stretch-and-folds every 30 minutes.
3. Let dough rise until doubled in size (about 2 hours total).
4. Flour your work surface generously. Gently shape dough into a rectangle, then divide into two loaves.
5. Transfer to parchment paper. Let proof uncovered for 45 minutes.
6. Preheat oven to 475°F with a baking stone or steel.
7. Slide the loaves onto the hot surface using parchment. Bake 20–25 minutes until golden brown.
8. Cool completely on a wire rack before slicing.
Notes
Use a digital scale to get accurate hydration for the perfect crumb.
Avoid kneading; this dough develops structure through stretch-and-folds.
Handle gently during shaping to preserve the airy interior.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 0.2g
- Sodium: 290mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg