Easy Ciabatta Bread Recipe

Making authentic ciabatta bread recipe at home creates that perfect crusty exterior and airy interior you love from Italian bakeries.

This rustic bread needs just four simple ingredients and delivers amazing results.

After baking dozens of loaves in my kitchen, I’ve perfected this foolproof method that works every time.

Essential Ingredients for Perfect Ciabatta

The beauty of homemade ciabatta lies in its simplicity. Here’s what you need:

• Bread flour – Creates the chewy texture that makes ciabatta special
• Active dry yeast – Powers the fermentation process
• Water – Two different temperatures for the preferment and dough
• Salt – Essential for flavor development
• Olive oil – Helps handle the sticky dough

I always use bread flour instead of all-purpose flour. The higher protein content gives you that signature chewy crumb with beautiful air pockets.

Two-Day Process Made Simple

This Italian bread recipe requires patience but minimal active work. Here’s the timeline:

1. Day One:

1. Mix the preferment (biga) in 5 minutes
2. Let it ferment for 8-24 hours at room temperature

2. Day Two:

1. Make the main dough
2. Complete four stretch-and-fold cycles
3. Shape and proof the bread
4. Bake with steam for crispy crust

The preferment step creates complex flavors that you can’t achieve with a same-day recipe.

I learned this technique from Italian bakers who taught me that time is the secret ingredient.

Master the Stretch and Fold Technique

Working with high-hydration dough feels intimidating at first. Here’s how to handle it:

• Oil your hands and spatula to prevent sticking
• Visualize a clock on your dough surface
• Lift at 12 o’clock and fold to 6 o’clock
• Turn bowl 90 degrees and repeat
• Complete 8 total folds per session
• Rest 30 minutes between each session

This gentle technique builds gluten strength without overworking the dough. I remember my first attempts were messy, but practice makes perfect.

Shaping Your Ciabatta Loaves

Turning sticky dough into beautiful bread shapes requires the right approach:

• Flour your work surface generously
• Use a bench scraper as your best friend
• Gently pat dough into a 10×7 inch rectangle
• Cut into 8 rolls or 2 large loaves
• Transfer carefully to parchment paper
• Don’t worry about perfect shapes – rustic looks authentic

The key is being gentle. Rough handling deflates all those precious air bubbles you’ve worked to create.

Creating Steam for Crispy Crust

Professional ovens have steam injection, but home bakers can create similar results:

• Preheat a baking sheet for one hour
• Prepare a pan with ice cubes
• Spray bread lightly with water before baking
• Work quickly to trap steam inside oven
• Bake at 450°F for 20-25 minutes

Steam keeps the crust flexible during the first part of baking, allowing maximum expansion. Then it evaporates, leaving that golden, crispy exterior.

Troubleshooting Common Issues

Every baker faces challenges with this artisan bread. Here are solutions:

Dense, heavy bread:

• Check yeast expiration date
• Ensure water temperature is correct
• Don’t add too much flour during shaping

Flat, spreading loaves:

• Complete all stretch-and-fold sessions
• Don’t skip the refrigeration step
• Handle gently during final shaping

Gummy interior:

• Cool completely before slicing (45 minutes minimum)
• Check internal temperature reaches 205°F
• Avoid cutting too early

I’ve made every mistake possible, so learn from my experience!

Storage and Serving Tips

Fresh ciabatta tastes best within 24 hours. Here’s how to maximize enjoyment:

• Store loosely covered at room temperature
• Reheat in 350°F oven for 5 minutes to restore crispness
• Slice horizontally for sandwiches
• Use day-old bread for crostini or croutons
• Freeze baked loaves up to 3 months

My family loves these rolls for Italian sandwiches, especially with fresh mozzarella and tomatoes.

Recipe Variations to Try

Once you master the basic technique, experiment with these additions:

• Rosemary and garlic – Add 2 teaspoons fresh rosemary and 2 minced cloves
• Olive ciabatta – Fold in 1/2 cup chopped olives after final stretch
• Whole wheat version – Replace 1/2 cup bread flour with whole wheat
• Herb-crusted – Sprinkle dried herbs on top before baking

Each variation brings new flavors while maintaining that classic ciabatta texture.

Final Tips for Success

After years of bread making, these details matter most:

• Weigh ingredients for consistent results
• Don’t rush the fermentation process
• Keep dough as wet as you can handle
• Practice makes perfect – don’t give up
• Temperature and humidity affect timing

This authentic ciabatta recipe transforms simple ingredients into bakery-quality bread. The process takes time, but the results justify every minute.

Start your preferment tonight, and tomorrow you’ll have fresh Italian bread that rivals any restaurant.

Easy Homemade Ciabatta Bread

Create authentic Italian ciabatta bread at home with this foolproof recipe. This rustic bread features a perfectly crispy crust and airy interior with beautiful holes throughout. Made with just four simple ingredients and a two-day process, you’ll achieve bakery-quality results every time.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Fermentation Time 1 day d

Total Time 1 day d 1 hour hr 10 minutes mins

Servings: 8 rolls

Course: Bread, Side Dish

Cuisine: Italian

Calories: 233

Ingredients Equipment Method Notes

Ingredients

  

Biga (Preferment)

• 1 cup bread flour spooned and leveled
• 1/8 teaspoon active dry yeast
• 1/2 cup room temperature water about 70°F

Ciabatta Dough

• 1 teaspoon active dry yeast
• 1 cup warm water 100-110°F
• 2 1/2 cups bread flour spooned and leveled, plus more for dusting
• 1 1/2 teaspoons table salt
• 2-3 tablespoons olive oil for coating hands and tools
• 4-6 cups ice cubes for creating steam

Equipment

• large mixing bowls
• Kitchen scale (recommended)
• Bench Scraper
• Silicone Spatula
• Baking sheets
• Parchment paper
• Clean kitchen towels
• Instant-Read Thermometer
• Metal roasting pan for steam

Method

 

1. Day 1 – Make the Biga: In a large mixing bowl, whisk together 1 cup bread flour and 1/8 teaspoon yeast. Add 1/2 cup room temperature water and mix with a silicone spatula until combined. Cover tightly with plastic wrap and let rest at room temperature for 8-24 hours.
2. Day 2 – Make the Dough: In a separate large bowl, whisk together 1 teaspoon yeast and 1 cup warm water. Let sit 5-10 minutes until yeast dissolves. Add the fermented biga, 2 1/2 cups flour, and salt. Mix with a spatula until uniform and sticky. The dough will be very wet – this is normal.
3. First Rest: Cover the bowl and let dough rest for 30 minutes at room temperature.
4. Stretch and Fold #1: Oil your hands or spatula. Lift the dough at 12 o’clock and fold it over to 6 o’clock. Turn bowl 90 degrees and repeat. Continue until you’ve made 8 total folds around the bowl. Cover and rest 30 minutes.
5. Stretch and Folds #2-4: Repeat the stretch and fold process three more times, resting 30 minutes between each session. After the 4th stretch and fold, cover and refrigerate for at least 1 hour and up to 24 hours.
6. Shape the Rolls: Generously flour your work surface. Using oiled hands, gently scrape dough onto floured surface. Sprinkle flour on top and gently pat into a 10×7 inch rectangle. Cut into 8 equal pieces using a floured bench scraper.
7. Transfer and Final Proof: Line parchment paper with flour. Carefully transfer dough pieces to parchment, spacing 2 inches apart. Dust tops with flour and cover with a clean towel. Let rest 1 hour at room temperature.
8. Preheat Oven: Place a baking sheet on the center rack and preheat oven to 450°F for 1 hour. Position another rack at the bottom for the steam pan.
9. Create Steam and Bake: Fill a metal roasting pan with ice cubes. Uncover rolls and lightly spray with water. Quickly slide parchment with rolls onto the preheated baking sheet. Place ice pan on bottom rack and close oven door immediately to trap steam.
10. Bake: Bake for 20-25 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 205-210°F. Cool on a wire rack for at least 45 minutes before slicing to prevent gummy texture.

Notes

Make-Ahead Tips: The biga can ferment up to 24 hours, and the completed dough can refrigerate up to 24 hours after the final stretch and fold.

Storage: Store loosely covered at room temperature for up to 5 days. Freeze baked rolls up to 3 months.

Flour Tips: Use bread flour for best results. Don’t be shy with flour when handling – this dough is meant to be very sticky.

Variations: Add 2 tsp fresh rosemary and 2 minced garlic cloves with the salt for herb ciabatta.