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Ciabatta Bread

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12h 55min

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2 servings

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Savor the rustic and authentic flavors of this homemade Ciabatta Bread, a classic Italian staple. With its crisp crust and light, airy interior, this bread is perfect for sandwiches, dipping in olive oil, or simply enjoying on its own. The high hydration dough and long fermentation time create a bread with a complex flavor and a chewy, hole-filled texture that will transport your taste buds to the streets of Italy.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
0 g
Allergen Content

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Ingredients

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Steps

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1
Combine flour and yeast

In a large bowl, combine the bread flour and active dry yeast. Mix well.

2
Add water

Gradually add the water to the flour mixture, stirring with a wooden spoon until a sticky dough forms.

3
Let the dough rest

Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours, or until it has doubled in size and has a bubbly surface.

4
Add salt and oil

Sprinkle the salt and drizzle the olive oil over the dough. Using a rubber spatula, fold the dough over itself a few times to incorporate the salt and oil.

5
Prepare baking sheet

Line a baking sheet with parchment paper and generously dust it with flour.

6
Shape the dough

Using a spatula or bench scraper, divide the dough into 2 equal portions. Gently shape each portion into a rough rectangle, taking care not to deflate the dough too much. Place the loaves on the prepared baking sheet, seam-side down.

7
Let the dough rise

Dust the tops of the loaves with flour and cover them loosely with a clean kitchen towel. Let the dough rise for 30-45 minutes, or until it has puffed up slightly.

8
Preheat the oven

Preheat the oven to 450°F (230°C) and place a rack in the middle position.

9
Bake the bread

Bake the ciabatta loaves for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

10
Cool and serve

Remove the loaves from the oven and transfer them to a wire rack to cool completely before slicing and serving.

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