Ciabatta Bread Recipe

This homemade Ciabatta is an authentic Italian bread recipe, made with a simple high-hydration dough for a wonderfully chewy texture and airy interior. It’s the perfect versatile loaf for sandwiches or dipping, ready after a few hours of rising time.

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Ciabatta Bread Ingredients

Bread Flour: 3 ¾ cups (450g) unbleached bread flour
Whole Wheat Flour: ¾ cup (90g) whole wheat flour
Yeast: 2 tsp. active dry yeast
Water: 2 ½ cups (600ml) warm water (about 80°F / 27°C)
Salt: 2 ½ tsp. kosher salt

How To Make Ciabatta Bread

Form the Initial Dough (Autolyse): In a large bowl, use a fork or your hands to stir together the bread flour, whole wheat flour, yeast, and 2 ¼ cups of the warm water. Mix just until a shaggy, wet dough forms and no dry flour remains. Cover the bowl with a clean towel and let it rest at room temperature for 20 minutes. This allows the flour to hydrate.
Incorporate Salt: Sprinkle the salt and pour the remaining ¼ cup of warm water over the dough. Using your hands, squeeze and knead the dough inside the bowl until the salt and water are fully incorporated and the dough comes together. Cover and let stand for another 20 minutes.
Develop Gluten with Stretch and Folds: This is the key step. With wet hands (to prevent sticking), reach under one side of the dough, stretch it upwards, and fold it over the top of the dough. Rotate the bowl a quarter turn and repeat. Do this four times (one full set). Cover and rest for 20 minutes. Repeat this entire process four more times, for a total of five sets of folds over 1 hour and 40 minutes. The dough will become smoother and more elastic with each set.
Shape the Loaves: Turn the bubbly dough out onto a heavily floured surface. Dust the top of the dough generously with more flour. Be very gentle to avoid deflating the air pockets. Use a bench scraper or a large knife to cut the dough in half lengthwise. Gently stretch each half into a rough 12-by-4-inch rectangle and transfer them to a parchment-lined baking sheet.
Proof the Dough: Cover the loaves with a clean dish towel and let them rise at room temperature for 45 minutes to 1 hour 15 minutes. They should look puffy and have increased in volume.
Bake the Ciabatta: About 30 minutes before the proofing is finished, place a baking stone or an inverted heavy-duty baking sheet on the center rack and preheat the oven to 475°F (245°C). Carefully slide the parchment paper with the loaves onto the hot baking stone. Bake until the loaves are deep golden brown and sound hollow when tapped, about 18 to 22 minutes.
Cool: Transfer the baked loaves immediately to a wire rack to cool completely. This is important for the crust to set properly. Serve warm or at room temperature.

Recipe Tips

What does “stretch and fold” do? This technique gently develops the gluten structure in the wet dough without traditional kneading. It’s what helps create the strong, elastic network needed to trap the large air bubbles that give ciabatta its characteristic open crumb.
Why is the dough so wet and sticky? Ciabatta is a high-hydration bread, meaning it has a high water-to-flour ratio. This is essential for achieving the light, airy, and chewy texture. Always work with wet hands or a floured bench scraper to manage the stickiness.
Why preheat the baking stone? Placing the dough on a searingly hot surface creates “oven spring”—a rapid burst of rising in the first few minutes of baking. This helps the loaf expand fully and creates a crisp, golden bottom crust.
How do I know when the bread is done? The best indicators are a deep golden-brown color and an internal temperature of 205-210°F (96-99°C). You can also tap the bottom of a loaf; if it sounds hollow, it’s done.

What To Serve With Ciabatta

The porous, chewy texture of ciabatta makes it incredibly versatile:

Dipped in high-quality extra virgin olive oil and balsamic vinegar.
As the base for bruschetta with fresh tomatoes and basil.
For making gourmet sandwiches and paninis.
Served alongside hearty soups, stews, and pasta dishes to soak up sauces.

How To Store Ciabatta

Room Temperature: Store unsliced ciabatta in a paper bag at room temperature for up to 2 days. Avoid plastic bags, which can make the crust soft.
Freezing: Ciabatta freezes exceptionally well. Wrap the cooled loaf tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 10-15 minutes until thawed and the crust is crisp again.

Ciabatta Bread Nutrition Facts

Calories: 150 kcal
Carbohydrates: 30g
Protein: 5g
Fat: 1g
Sodium: 290mg

Nutrition information is an estimate for one slice, assuming each loaf is cut into 10 slices.

FAQs

Can I use all-purpose flour instead of bread flour?

You can, but the result will be less chewy. Bread flour has a higher protein content, which is crucial for developing the strong gluten needed for ciabatta’s structure.

My dough didn’t get bubbly. What went wrong?

This could be due to old yeast, water that was too hot (killing the yeast), or under-proofing. Also, be sure to handle the dough very gently after the final rise to preserve the air bubbles you worked to create.

Can I make this dough in a stand mixer?

Yes, you can mix the dough with a dough hook on low speed, but the stretch-and-fold method is generally preferred for developing the ideal crumb structure for ciabatta.

Try More Recipes:

Cinnamon Sugar Pull-Apart Bread Recipe
Zucchini Bread Recipe
Rhubarb Bread Recipe

Recipe by MarryCourse: AppetizersCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

This homemade Ciabatta is a rustic and chewy Italian bread, made with a simple wet dough for a signature airy crumb. It’s the perfect loaf for sandwiches and dipping, ready after a few hours of rise time.

Ingredients

3 ¾ cups unbleached bread flour
¾ cup whole wheat flour
2 tsp. active dry yeast
2 ½ cups warm water (about 80ºF)
2 ½ tsp. kosher salt

Directions

Mix flours, yeast, and 2 ¼ cups water until a shaggy dough forms; let rest for 20 minutes.
Add salt and remaining ¼ cup water; knead to incorporate and rest for another 20 minutes.
Perform 5 sets of “stretch and folds” with a 20-minute rest between each set.
Turn the dough onto a heavily floured surface; cut in half and gently shape into two 12×4-inch loaves.
Transfer to a parchment-lined sheet and let rise for 45-75 minutes until puffy.
Preheat oven and baking stone to 475°F (245°C).
Bake for 18-22 minutes until golden brown, then cool completely on a wire rack.

Notes

Use Wet Hands: When performing the stretch and folds, keep your hands wet to prevent the high-hydration dough from sticking to you without adding extra flour.
Handle Gently: After the final rise, handle the dough as little as possible. This preserves the delicate air bubbles that create the open crumb.
Hot Baking Surface: A preheated baking stone or inverted baking sheet is crucial for a good “oven spring” and a crisp bottom crust.
Cool Completely: Letting the bread cool completely on a wire rack is essential. The internal structure is still setting as it cools, and slicing it hot can result in a gummy texture.