Go Back

Easy Ciabatta Bread Recipe - Perfect Italian Artisan Bread at Home

This Ciabatta Bread recipe brings authentic Italian artisan baking right to your kitchen. With its signature airy crumb, crispy crust, and rustic flavor, this easy-to-follow guide helps you create bakery-quality ciabatta in just 90 minutes. Perfect for sandwiches, bruschetta, or simply dipped in olive oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 2 loaves
Course: Bread
Cuisine: Italian
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups warm water 110°F/45°C
  • 1 teaspoon sugar
  • 3 1/4 cups bread flour plus extra for dusting
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil
Substitution Options:
  • Replace active dry yeast with instant yeast reduce by 25%
  • Use all-purpose flour plus vital wheat gluten instead of bread flour
  • Substitute sugar with honey for a richer flavor
  • Experiment with different olive oil varieties for unique taste profiles

Method
 

  1. Activate Yeast: Combine yeast, warm water, and sugar in a large bowl. Let sit 5–10 minutes until foamy and aromatic.
  2. Mix Base Batter: Add 2 cups of bread flour and salt to yeast mixture. Stir until a smooth, thick batter forms.
  3. Form Sticky Dough: Gradually add remaining flour while stirring. The dough should be sticky but elastic—this is essential for ciabatta’s texture.
  4. First Rise: Transfer dough to an oiled bowl, turning to coat. Cover and let rise 1–2 hours until doubled in size.
  5. Shape Loaves: Turn dough onto floured surface, divide into two portions, and gently shape into flat, elongated loaves. Avoid deflating air bubbles.
  6. Second Rise: Place loaves on parchment-lined baking sheets, cover with damp towel, and rise for 30 minutes.
  7. Create Steam: Preheat oven to 425°F with a dish of hot water on bottom rack for steam generation.
  8. Bake: Bake 20–25 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 200°F.
  9. Cool: Transfer to wire rack and cool completely before slicing for best texture.

Notes

For perfect ciabatta, keep the dough wet and handle gently. Steam during baking is key for a crispy crust. Avoid adding extra flour, as the sticky dough ensures those classic air pockets.