Ciabatta gets its open texture from a high-hydration dough and gentle handling. A mixer or a series of folds makes the sticky dough easier to manage.
Cook · Recipe
Ciabatta Bread
Two rustic Italian loaves made from a wet olive-oil dough, with a crisp crust and irregular open crumb.
At a glance
Recipe summary
- Prep
- 20 min
- Cook
- 30 min
- Rest
- 2 hr 40 min
- Total
- 3 hr 30 min
- Serves
- 2 loaves
- Skill
- Moderate
What you need
Ingredients
Metric US Ingredient
500 g 4 cups strong white bread flour
10 g 2 tsp fine salt
5 g 1 tsp caster sugar
7 g 2¼ tsp dry yeast
473 ml 2 cups lukewarm water
30 ml 2 tbsp olive oil
As needed As needed extra flour or semolina For shaping and the tray.
How to make it
Method
- Mix the flour, salt, sugar and yeast in a large bowl. Add the water and olive oil and mix to a very wet, sticky dough.
- Knead in a stand mixer for 8 to 10 minutes, or use repeated stretch-and-folds in the bowl until the dough becomes elastic.
- Cover and leave to rise for 1½ to 2 hours until doubled and bubbly.
- Generously flour the work surface. Tip out the dough carefully and divide it in two without knocking out all the air.
- Shape each piece into a rough slipper-shaped loaf and transfer to a heavily floured or semolina-dusted lined tray.
- Cover loosely and prove for about 1 hour. Heat the oven to 220°C / 200°C fan / 425°F.
- Bake for 25 to 30 minutes until golden and hollow-sounding underneath.
- Cool fully on a wire rack before slicing.
Useful notes
Equipment
- Large mixing bowl or stand mixer
- Dough scraper
- Baking tray
- Baking paper
- Wire rack
Substitutions
- Use up to one-third wholemeal bread flour, adding a little extra water if needed.
- Dust with semolina for a crisp base.
- Shape into four smaller rolls and reduce the bake time.
Allergen notes
- Contains wheat.
Storage
Ciabatta is best on the day it is baked. Keep wrapped at room temperature for up to 2 days, or freeze for up to 2 months. Refresh in a hot oven before serving.
Tips
- The dough should be much wetter than a standard loaf dough.
- Handle it gently during shaping to preserve the air pockets.
- Let the loaves cool before slicing so the crumb sets.