How to Make Fresh Homemade Ciabatta Bread | Easy Italian Recipe

Few things compare to the aroma of freshly baked bread filling your kitchen. Among the many bread types, ciabatta stands out for its crisp crust, airy texture, and rustic charm. Originating from Italy in the 1980s, ciabatta quickly became a favorite worldwide. Its name translates to “slipper” in Italian, inspired by its flat, elongated shape. Unlike denser loaves, ciabatta is light, chewy, and perfect for sandwiches, dipping, or simply enjoying with butter. While it may look like bakery magic, making fresh homemade ciabatta bread at home is straightforward once you understand the process.

Ingredients

For two medium ciabatta loaves, you’ll need the following:

For the Sponge (Biga)

• 1 cup (240 ml) warm water, about 100°F (38°C)

• 1 cup (130 g) bread flour

• ¼ teaspoon instant yeast

For the Dough

• All of the prepared biga

• 2 cups (260 g) bread flour

• 1 cup (240 ml) warm water

• 1 teaspoon salt

• ½ teaspoon instant yeast

• 1 tablespoon olive oil (optional, for added softness)

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Instructions

Step 1: Prepare the Biga

1. In a medium bowl, mix warm water, bread flour, and yeast until combined.

2. Cover with plastic wrap and let it sit at room temperature for at least 8 hours or overnight. The biga should become bubbly and fragrant, giving the bread its signature flavor and texture.

Step 2: Mix the Dough

1. In a large mixing bowl, combine the biga with warm water. Stir until it breaks down.

2. Add bread flour, salt, yeast, and olive oil (if using). Mix with a wooden spoon until a sticky dough forms.

3. The dough should be very wet and shaggy. Resist adding extra flour—this hydration is key to ciabatta’s airy holes.

Step 3: Knead and Fold

1. Instead of traditional kneading, use the stretch-and-fold method. With wet hands, stretch the dough upward and fold it over itself. Rotate the bowl and repeat 4–5 times.

2. Cover and rest for 30 minutes. Repeat the stretch-and-fold cycle 3 times over the next 1.5 hours. Each fold builds strength without deflating the dough.

Step 4: First Rise

1. After the folding cycles, cover the bowl and let the dough rise for 1–2 hours until doubled in size.

2. Keep the dough in a warm, draft-free spot.

Step 5: Shape the Loaves

1. Generously flour your work surface. Carefully transfer the dough without punching it down.

2. Divide the dough into two equal portions using a floured scraper.

3. Gently shape each piece into a rectangle. Avoid overhandling to preserve air pockets.

Step 6: Second Rise

1. Place the shaped loaves on a parchment-lined baking sheet.

2. Cover loosely with a floured towel and let rise for 45–60 minutes. The loaves should puff up slightly.

Step 7: Bake

1. Preheat oven to 220°C (425°F). Place a baking tray with water on the bottom rack to create steam, which helps develop a crisp crust.

2. Bake the loaves for 20–25 minutes, or until golden brown with a hollow sound when tapped.

3. Transfer to a wire rack and cool completely before slicing.

Conservation and Storage

• Room Temperature: Store ciabatta in a paper bag for up to 2 days. Avoid plastic bags, which make the crust soft.

• Freezing: Wrap cooled loaves tightly in foil or freezer bags. Freeze for up to 3 months. Thaw at room temperature and reheat in the oven for a crisp crust.

• Reheating: To refresh stale ciabatta, sprinkle lightly with water and bake at 180°C (350°F) for 5–7 minutes.

Variations

• Whole Wheat Ciabatta: Replace 1 cup of bread flour with whole wheat flour for a nuttier taste.

• Herb Ciabatta: Mix fresh rosemary, thyme, or oregano into the dough.

• Garlic Ciabatta: Add roasted garlic cloves to the dough for a fragrant twist.

• Cheese Ciabatta: Sprinkle shredded parmesan or asiago on top before baking.

• Mini Ciabatta Rolls: Divide the dough into smaller portions for individual sandwich rolls.

Serving Suggestions

• Sandwich Base: Use ciabatta for panini or deli-style sandwiches. Its sturdy crust holds fillings without getting soggy.

• Appetizer Platter: Slice and serve with olive oil, balsamic vinegar, or hummus for dipping.

• Breakfast: Toast slices and top with butter, jam, or avocado.

• Soup Companion: Pair warm slices with tomato soup, minestrone, or chowder.

• Bruschetta: Top toasted ciabatta with diced tomatoes, basil, and mozzarella.

Tips for Perfecting Ciabatta

1. High Hydration: Sticky dough ensures large air pockets. Resist adding extra flour.

2. Use Bread Flour: Higher protein content develops stronger gluten and better structure.

3. Don’t Overhandle: Gentle shaping preserves the airy interior.

4. Steam Is Key: A water tray or spraying the oven creates steam for a crisp crust.

5. Patience: Allowing the biga to ferment overnight deepens flavor and improves texture.

Conclusion

Homemade ciabatta bread is a rewarding baking project that combines rustic beauty with incredible flavor. Its chewy interior and golden crust make it versatile enough for sandwiches, side dishes, or simple snacking. With basic ingredients, patience, and attention to hydration, anyone can recreate this Italian classic at home. Once you master ciabatta, you’ll find countless ways to enjoy it—from dipping in olive oil to building hearty sandwiches. This bread proves that with a little time and technique, fresh homemade baking can be both simple and extraordinary.

Fresh Homemade Ciabatta Bread Recipe

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• Author: Eleanor
• Total Time: 45 minutes active (plus fermentation/rising)
• Yield: 2 medium loaves 1x
• Diet: Vegetarian

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Description

A rustic Italian bread with a crisp crust and airy interior. Perfect for sandwiches, dipping in olive oil, or serving alongside soups and salads.

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Ingredients

Scale 1x2x3x

For the Sponge (Biga):

• 1 cup (240 ml) warm water, about 100°F (38°C)

• 1 cup (130 g) bread flour

• ¼ teaspoon instant yeast

For the Dough:

• All prepared biga

• 2 cups (260 g) bread flour

• 1 cup (240 ml) warm water

• 1 teaspoon salt

• ½ teaspoon instant yeast

• 1 tablespoon olive oil (optional)

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Instructions

• Prepare the Biga: Mix water, flour, and yeast. Cover and ferment overnight (8–12 hours) until bubbly.

• Mix the Dough: Combine biga with warm water, flour, salt, yeast, and olive oil. Stir until sticky and shaggy.

• Stretch and Fold: With wet hands, stretch and fold dough several times. Rest 30 minutes. Repeat 3 times over 1.5 hours.

• First Rise: Cover and let dough double in size for 1–2 hours.

• Shape: Transfer to floured surface. Divide into two rectangles. Handle gently to preserve air.

• Second Rise: Place on parchment. Cover and proof 45–60 minutes.

• Bake: Preheat oven to 220°C (425°F). Place water tray for steam. Bake 20–25 minutes until golden and hollow-sounding. Cool fully before slicing.

Notes

• Keep dough sticky—high hydration creates the classic open crumb.

• Do not skip the steam; it makes the crust crisp.

• Overnight fermentation develops the best flavor.

• Prep Time: 20 minutes (plus 8–12 hours fermentation + rising time)
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (⅛ loaf)
• Calories: 190 kcal
• Sugar: 1 g
• Sodium: 240 mg
• Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 0 mg

Keywords: ciabatta bread recipe, homemade ciabatta, Italian bread, rustic ciabatta