Easy Ciabatta Bread

Soft on the inside with a crisp, rustic crust, this Easy Ciabatta Bread is a no-fuss way to bring bakery-quality bread into your kitchen. With its chewy texture, open crumb, and mild flavor, ciabatta is perfect for sandwiches, dipping in olive oil, or serving alongside soups and salads. This recipe uses simple ingredients and doesn’t require any special equipment—just a little time and patience for amazing results.

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Why You’ll Love This Recipe

• Simple Ingredients – Just flour, water, yeast, salt, and olive oil.
• No Kneading – A wet dough that develops gluten through folding and resting.
• Bakery-Style Results – Rustic, artisan bread with an airy interior.
• Versatile Use – Perfect for paninis, dipping, or toasting.
• Beginner-Friendly – Great for home bakers of all skill levels.

Ingredients You’ll Need

• 3½ cups (440g) all-purpose flour
• 1½ tsp salt
• 1½ tsp instant yeast (or active dry yeast)
• 1½ cups (360ml) warm water (about 100–110°F / 38–43°C)
• 1 tbsp olive oil (plus extra for coating)

Tools You’ll Need

• Large mixing bowl
• Rubber spatula or wooden spoon
• Kitchen towel or plastic wrap
• Baking sheet
• Parchment paper
• Bench scraper (optional)

Step-by-Step Instructions

Step 1: Mix the Dough

1. In a large mixing bowl, combine the flour, salt, and instant yeast.
2. Add warm water and olive oil.
3. Mix with a spoon or spatula until a sticky, shaggy dough forms.
4. Cover the bowl with a clean towel or plastic wrap and let it rest for 30 minutes.

Step 2: Stretch and Fold
5. With wet hands, gently grab one edge of the dough, stretch it upward, and fold it over itself.
6. Turn the bowl and repeat on all four sides.
7. Cover and let rest for 30 more minutes.
8. Repeat this stretch-and-fold process two more times, every 30 minutes. This strengthens the gluten and gives the dough structure.

Step 3: First Rise (Bulk Fermentation)
9. After the final fold, cover the bowl and let the dough rise at room temperature for 1 to 1½ hours, or until doubled in size and bubbly.

Step 4: Shape the Dough
10. Generously flour your work surface and carefully turn the dough out without deflating it.
11. Sprinkle the top with flour and gently shape it into a rectangle.
12. Cut the dough in half lengthwise to make two loaves.
13. Transfer to a parchment-lined baking sheet. Be gentle to preserve the airy structure.

Step 5: Final Rise
14. Cover the dough loosely with a floured towel or plastic wrap.
15. Let it rest for 30–45 minutes while your oven preheats.

Step 6: Preheat the Oven
16. Preheat oven to 450°F (230°C). Place a metal baking pan on the bottom rack.

Step 7: Bake with Steam
17. Just before baking, pour 1 cup of hot water into the preheated metal pan to create steam.
18. Quickly place the baking sheet with the ciabatta into the oven and close the door.

Step 8: Bake to Golden Perfection
19. Bake for 20–25 minutes, or until the loaves are golden brown and sound hollow when tapped.
20. Cool completely on a wire rack before slicing.

Tips for Success

• Use High Hydration – Ciabatta dough is very wet, which helps create an open, holey crumb.
• Don’t Overhandle – Handle the dough gently to keep the air pockets intact.
• Steam Is Key – Adding steam during baking gives the bread its crusty exterior.
• Measure by Weight – For best results, use a kitchen scale to measure ingredients.
• Practice Patience – Allow the dough to ferment fully for the best flavor and texture.

Serving Suggestions

• As Sandwich Bread – Ideal for paninis or stacked sandwiches.
• With Olive Oil & Balsamic – Serve warm with a dipping plate of oil and vinegar.
• Toasted with Butter – Simple and satisfying for breakfast or snacks.
• Alongside Soups – Perfect companion to tomato soup or minestrone.

How to Store & Reheat

Storing:

• Keep in a paper bag at room temperature for up to 2 days.
• For longer storage, freeze slices in a zip-top bag for up to 2 months.

Reheating:

• Oven: Warm at 350°F (175°C) for 5–10 minutes.
• Toaster: Toast slices directly for crispiness.

Frequently Asked Questions

1. Can I use bread flour instead of all-purpose?
Yes! Bread flour gives a slightly chewier texture and more structure, which is great for ciabatta.

2. What if I don’t have parchment paper?
You can use a well-floured baking sheet, but parchment helps prevent sticking and makes for easy cleanup.

3. Can I add herbs or garlic?
Absolutely! Add chopped rosemary, garlic, or olives during the initial mix for added flavor.

4. Is this dough good for overnight rise?
Yes. After the last stretch and fold, cover and refrigerate overnight. Shape and bake the next day.

Final Thoughts

This Easy Ciabatta Bread recipe is proof that artisan-style bread doesn’t need to be complicated. With a few simple ingredients and a bit of time, you’ll have homemade loaves that rival any bakery. Whether you enjoy it fresh, toasted, or layered into sandwiches, this ciabatta will become your go-to homemade bread.

Try it once, and you’ll be hooked on the satisfaction of baking your own rustic, crusty loaves!

Preparation Time: 20 minutes (active)
Total Rise Time: 2½–3 hours
Baking Time: 25 minutes
Cuisine: Italian

Nutritional Information (Per Slice – based on 12 slices per loaf):
Calories: 150 | Protein: 4g | Carbohydrates: 28g | Fat: 2g | Fiber: 1g | Sodium: 190mg

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