This simple Ciabatta Bread recipe will give you a rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread results in a wonderfully chewy center and tons of irregular holes.
Homemade ciabatta bread
This is probably the easiest ciabatta bread recipe you'll come across. It is an 80% hydration bread which means it's very wet and sticky.
Because of this, you'll need a stand mixer to make the dough. Otherwise, it will be near impossible to mix the dough.
The mixer will do all the mixing and kneading for you. This is why I say it's the easiest recipe.
No-knead recipes are the best! I make pizza dough and slow cooker bread all the time because they require little effort. And now I'll be making ciabatta bread just as often, if not more.
Ciabatta means slipper in Italian. Can you see how the bread get its name? It's shaped just like a slipper!
Are there eggs in ciabatta bread?
There are no eggs in ciabatta bread. It's made with flour, water, yeast, and salt.
What do you use ciabatta bread for?
You slice ciabatta bread at an angle and drizzle it with olive oil. It can also be used for dipping in soup or soaking up a sauce.
Or you can slice it lengthwise and make an Italian Style sandwich. Whichever way you decide to enjoy this bread, I'm sure you'll be impressed with the texture and flavor.
How do you heat up ciabatta bread?
You can heat ciabatta bread by wrapping it in aluminum foil and baking in a 350°F oven for 10-15 minutes.
Main ingredients for ciabatta bread
Bread flour - this is essential for the sturdy texture of this bread.
Yeast - you can use instant or active dry yeast. Either one will work. Just be sure to use a quality brand like Red Star®.
Water - there's a lot of water in this bread and it's the only liquid the recipe calls for.
Salt - salt boosts the flavor of ciabatta bread but it also slows down the fermentation and enzyme activity in the dough. It helps to strengthen and support volume as well.
How to make ciabatta bread?
Step 1: Make the sponge
Combine flour, yeast, and water in a large bowl. Stir it with a wooden spoon until it's well mixed and free of lumps.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours but up to 24 hours. The longer you let the sponge sit, the more flavor and structure the final bread will have.
Step 2: Make the dough
In the bowl of a stand mixer, combine the sponge with more flour, water, and salt. Mix it with the paddle attachment until the dough no longer sticks to the sides of the bowl.
Step 3: Rise and turn the dough
Transfer the dough to a large bowl greased with olive oil. Cover and let it rise for 45 minutes. Lightly grease a silicone scraper and use it to fold the dough over onto itself.
Cover the bowl and let the dough rise for another 45 minutes. Repeat this process once more and let the dough rise for a final 45 minutes.
Step 4: Shape the dough
Transfer the dough to a well-floured surface and liberally flour the top of the dough. Use two well-floured bench scrapers and carefully manipulate the dough from the sides to form a square.
Don't add any pressure to the top of the dough or it will deflate. Cut the square in half and use the bench scrapers to gently shape each half into a loaf.
Step 5: Let rise and bake
Gently slide the bench scrapers under the dough and transfer each loaf to a well-floured cloth. Fold the cloth up on the sides of the dough to separate and support each loaf. Let the loaves rise for 20 minutes.
Invert a baking sheet on to the lowest rack in the oven and heat the oven to 450°F. Place parchment paper onto a pizza peel or another inverted baking sheet.
Slide your fingers under each end of the loaf and quickly transfer it to the parchment paper. Spray the loaf lightly with water.
Carefully slide the parchment with the loaf onto the heated baking sheet in the oven. Bake for 22-27 minutes.
I don’t have a mixer. Can I use a food processor? Or can I mix by hand?
A stand mixer is recommended for this recipe! This dough is high hydration, meaning it is very sticky. A stand mixer with paddle attachment is the best and easiest way to mix it.
You can try mixing it with a wooden spoon and kneading it by hand but be mindful that adding more flour during kneading will affect how the bread turns out.
I don't recommend using a food processor for mixing. This method only works if the dough is under 75% hydration. Here's a great article from Cooks Illustrated that explains how to knead bread in a food processor.
Tips for this easy ciabatta bread recipe
- Plan ahead since the sponge needs to be made a day in advance.
- The dough for this bread is very wet and sticky. It requires a lot of external flour to prevent it from sticking. If you use too much flour on the outside, you can easily brush it off before spritzing the loaf with water and baking. Just use a pastry brush* to do this.
- The dough will puff up and resemble a giant marshmallow. Be very delicate when shaping it so you don't knock out all the air. The air is what gives the bread those gorgeous irregular holes.
More yeast bread recipes you'll love
- Hawaiian Sweet Rolls
- Chocolate Swirl Bread with Cherries
- Rosemary Cheese Bread (Dutch Oven)
- Rosemary Olive Beer Bread
Some quick bread recipes you might like
- Irish Soda Bread with Raisins and Caraway Seeds
- Best Ever Banana Bread
- Cheddar Jalapeno Buttermilk Bread
Homemade Ciabatta Bread
This simple Ciabatta Bread recipe will give you a rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread results in a wonderfully chewy center and tons of irregular holes.
Ingredients
- 4 ¼ cups (553g) bread flour, measured correctly & divided
- 2 cups (480g) water, divided
- ¼ teaspoon instant yeast, or active dry yeast, SEE NOTE 1
- 1 ½ teaspoons salt
- ½ teaspoon olive oil
Instructions
Make the sponge
- In a medium-sized bowl combine 1 and ½ cups (200g) of the flour, 1 cup (240g) of the water, and yeast. Stir with a wooden spoon until the mixture is well mixed and free of lumps.
- Cover the bowl will plastic wrap and refrigerate overnight, at least 12 hours but up to 24 hours. This will add a lot of structure and flavor to the finished bread.
Make the bread
- Remove the sponge from the refrigerator and add the remaining 1 cup (240g) water. Gently run a rubber spatula around the outer edge to release the sponge from the bowl. The water you just added will make this easier.
- Transfer the sponge mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the remaining 2 and ¾ cups (353g) flour and the salt.
- Beat on low speed for 1 minute. Turn the speed up one notch and beat for another minute. Then turn the speed up one more notch and beat until the dough starts to release from the sides of the bowl, about 4 minutes. You may need to scrape down the sides of the bowl in order to get the dough to mix together properly.
- Drizzle the olive oil in a large bowl and rub it around to evenly coat the inside of the bowl. With wet hands, transfer the dough to the bowl. Cover with plastic wrap and let rise for 45 minutes.
- Using a well-greased scraper, gently fold the dough over onto itself. Cover with plastic wrap and let rise for another 45 minutes. Repeat this step once more and let the dough rise for a final 45 minutes. (The dough isn't going to rise much during this stage. Don'tpanic, this is normal for this recipe.)
- Liberally flour your work surface with flour and let the dough slide out of the bowl onto the counter. Be very gently here so you don't knock all the air out of the dough and try to handle the dough as little as possible.
- Liberally dust the top of the dough with flour. Using 2 well-floured bench scrapers, carefully manipulate the dough from the sides to form a square. Take care not to put pressure on top of the dough.
- Cut the dough in half, down the middle of the square. Gently shape each half into 2 loaves by using the bench scrapers to manipulate the sides.
- Lay a lint-free baking towel over a large baking sheet and liberally dust it with flour. Using both bench scrapers, slide them under both ends of the dough and transfer the dough to the prepared cloth. Fold the cloth up in the middle to separate and support the loaf. Repeat with the remaining loaf.
- Cover the dough with another lint-free cloth and let it rest for 20 minutes. (The dough will rise slightly and should resemble a puffy marshmallow. It will be loose and full of gas. Once you place the dough into the hot oven, it will quickly puff up.)
- Meanwhile, adjust the oven rack to the lowest position. Place a large inverted baking sheet on the rack and preheat the oven to 450F.
- Cut 2 pieces of parchment paper to about 12x6-inches. Place the parchment paper on a pizza peel or inverted rimmed baking sheet.
- Using the cloth, gently roll the first dough loaf over to loosen it. Carefully slide your fingers under each end of the dough and transfer it to the prepared parchment paper. Repeat with the second loaf.
- Dust off any excess flour and spray the loaves lightly with water
- Carefully slide the parchment with loaves on the heated baking sheet in the oven using a jerking motion.
- Bake, spraying the loaves with water twice more during the first 5 minutes of baking time, until the crust is a deep golden brown, about 22-27 minutes. The internal temperature of the bread should be 205-210°F.
- Transfer to an oven rack to cool completely before slicing and serving.
Notes
It's very important to measure the ingredients correctly! While I do list cup measurements, if you do not measure accurately, the dough will not form properly. For 100% success with this recipe, please use the weight measurements. This is a high hydration dough. It's difficult to work with and requires patience.
- Instant yeast is highly recommended for this recipe because it's effective and reliable. If you must use active dry yeast, you'll need to activate it before using. Take the 1 cup (240g) water needed for the sponge and warm it to 110°F, stir in 1 teaspoon sugar and the ¼ teaspoon active dry yeast. Let it sit for 5 minutes until it's foamy. If the yeast doesn't foam, it is not good and you'll need to start over. Stir the yeast mixture into 1 ½ cups (200g) of the flour with a wooden spoon until it's mixed well and free of lumps. Continue with step 2 of making the sponge.
- A stand mixer is recommended for this recipe! This dough is high hydration, meaning it is very sticky. A stand mixer with Paddle Attachment is the best and easiest way to mix it. You can try mixing it with a wooden spoon and kneading it by hand but be mindful that adding more flour during kneading will affect how the bread turns out.
- It is highly recommended to use the weight measurements for this recipe. This will give you the most accurate measurements leading to the very best results. Kitchen scales are inexpensive and can be purchased at most home good type stores including Walmart, Target, and Amazon.
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Nutrition Information:
Yield: 2 Serving Size: 2 12-inch loavesAmount Per Serving: Calories: 97Sodium: 176mgCarbohydrates: 19gProtein: 3g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Rosie says
I am wondering if people having issues with the dough being too wet are in the UK, rather than the US? Our flour tends to be different (lower protein), and I too found that it is a pool of gloop, rather than something that can be folded over itself.
So I wonder if adding a bit of gluten flour would help? Too late for mine now, but I will see how they turn out (soon to be baked).
Twinkle says
Was hopeful about this recipe and used 220g of water to account for high humidity where i live, but dough still wouldn’t come together in the mixer even after i threw in another 100grams of bread flour 🙁 it had a stretchy mozzarella-like consistency all throughout and about half the dough got stuck to the towels in a giant mess, even if they were sprinkled with flour. I still tried to bake them (on a Silpat)... ended up with one and a half loaves of flattish bread. Any inputs? Thank you
Jen Sobjack says
There's a video in the post that shows how the texture is supposed to be throughout the process. It is going to be very soft and stretchy. That's normal! It's not recommended to add more flour to the dough but you do want to be generous in dusting any surface the dough will touch. High hydration doughs can be tricky, but if you follow my recipe exactly as written it will work.
Shauna says
Your finished dough looks alot more firm then mine > i didn't want to mess around with too much flour because I thought it should be wet .. but now im thinking it might be too wet .. is that a problem? Ot looks shiny and smooth, its just wet but not soup.
Also i didn't see the point of transferring twice so i just put it to rise as a loaf on the parchment and plan to slide the parchment onto the baking sheet.
I do have a question, when proofing the dough, instead of times could you say what im looking for.. like after you fold it do you wait for it to double in size again?
Jens says
I have made this many hundreds of times (I make it 3 or 4 times per week) and I still to this day use the times. Each rise will be different and will smell different. Set the timer on your smartphone and use it if you do not have a regular kitchen timer. Mine is also a lot stickier than Jen's version but it works great. Finally, watch the temperatures. If it is warmer than 26 C / 79F, find a cool place (It seems to like 70 F to 75 F best). I live in San Diego and my dough rises too much in summer when it is hot outside which means that the final rise in the oven results in a 2" tall bread, not 3"-4".
I have tried adjusting the times due to the heat and trust me when I say, time it 45 minutes and adjust the temperature.
CANAN TEKIN says
Hi there
Thank you for the lovely recipe. I was wondering if I can make this ciabatta bread with sourdough yeast that I have at home? Thanks alot
Jen Sobjack says
I'm not familiar with working with a sourdough starter.
Jens says
You can but then there are other changes you need to make to include timing. Ciabatta is meant as a standard bread, not a sourdough bread so the ratios are not appropriate. Sourdough feeds slower. at a minimum you need to increase your rest times to 2 hours each (possibly more) and the ingredient list looks more like:
100 grams sourdough starter (in place of the sponge or poolish)
250 grams of water
8 grams of kosher salt
400 grams of hard bread flour (yes, this is dryer)
I have an old basket that I coat in flour and it rises in there for 18 hours in the fridge (sourdough needs that to become sour) then remove it from the fridge, wait 6 hours (so it can warm up and rise a little more), then bake it.
As you can see, this is significantly different than the Ciabatta.
Michelle says
Can you use a bread maker on the knead mode for the mixing?
Jen Sobjack says
There are bread machine ciabatta recipes out there but I'm not familiar with a bread maker so I can't say if it will work with this recipe. I suggest using a wooden spoon to mix if you don't have a stand mixer.
Emanuel Tonna says
Thanks for your wonderful, well explained recipe but I need to know whether it is safe to leave the sponge for more than 24 hours in the fridge or not.
Jen Sobjack says
I don't recommend leaving the sponge for more than 24 hours.
Jens says
I make a double sponge, then use 1/2 in 24 hours, the second half in another 24 (48 hours total). Works fine. My family claims it tastes better with the 48-hour sponge but I am impatient.
I have also forgotten a sponge and on the 4th day (that is 96 hours later) I made the bread with it and it worked just fine.
Baking is a science, so test it out for yourself. That is half the fun of baking.
Elena says
Thank you so much for the recipe and clear instructions! I made the bread today and it turned out just perfect. I didn't have high hopes since I don't have a stand mixer and used a hand mixer with dough hooks attachments instead. Still the end result was amazing.