Ciabatta Bread Recipe

Let’s talk bread bliss: this homemade Ciabatta Bread is chewy, rustic, and brimming with charm from its crisp crust to those glorious, airy holes inside! Nothing compares to the intoxicating scent of loaves coming straight out of your oven, and with this recipe, you’ll impress even your toughest bread critics.

Ingredients You’ll Need

You’ll be amazed how just a handful of staple pantry ingredients, blended and given time, can transform into truly exceptional Ciabatta Bread. Each one is chosen to highlight texture, support long fermentation, and coax out beautiful golden color in every loaf.

• All-Purpose Flour: The star ingredient, offering the structure for a chewy crumb yet keeping the bread light and airy.
• Instant Yeast: Gives the bread its essential lift—just a small amount infuses the dough with life and flavor.
• Water (room temperature): Hydrates the flour and helps create those signature ciabatta air pockets; don’t skimp on water, as a wetter dough makes the bread light!
• Salt: Essential for seasoning the dough and bringing out deep, balanced flavors in each bite.
• Whole or 2% Milk (room temperature): Adds a hint of richness for a tender crumb without making the loaf heavy.

Variations

Once you master the classic Ciabatta Bread loaf, it’s so fun (and incredibly easy) to put your own twist on things. Play with add-ins or swap ingredients to fit a craving, dietary swap, or a new adventure in flavor.

• Olive Ciabatta: Knead in chopped Kalamata or green olives for briny bursts in every bite—perfect for serving with Mediterranean spreads.
• Whole Wheat Ciabatta: Swap up to half the flour for white whole wheat flour for a deeper, earthier finish that’s extra satisfying and a bit more wholesome.
• Herb-Infused: Add fresh chopped rosemary, thyme, or sage with the final dough mix for an aromatic bread destined for dipping in olive oil.
• Seeded Top: Sprinkle sesame, poppy, or sunflower seeds on top before baking to add crunch and visual appeal.

How to Make Ciabatta Bread

Step 1: Make the Sponge (Preferment)

In a medium bowl, stir together the flour, yeast, and water for the sponge until a shaggy, sticky dough forms. It might seem simple, but this mixture is the secret to that rich, slightly tangy flavor. Cover it tightly with plastic wrap and let it rest at room temperature for a minimum of 8 hours (overnight works wonders!), and up to 24 hours if you love big flavor.

Step 2: Mix the Dough

Transfer your bubbly, beautiful sponge to a stand mixer bowl. Add the remaining flour, salt, yeast, water, and milk. Mix on low speed using the paddle attachment just until everything’s combined and you’ve got a shaggy dough, then switch to medium-low for a few more minutes—scrape down as needed, you want a uniform but still sticky mass.

Step 3: Knead for Structure

Swap to the dough hook and let the mixer knead on medium for about 10 minutes. The dough should end up smooth, glossy, and super sticky (don’t panic—this high hydration is what makes ciabatta’s texture so divine!).

Step 4: First Rise

Scrape the dough into a large bowl, cover it snugly, and let it rise at room temperature until it’s doubled in size, about 1 hour. You’ll notice lots of bubbles and springiness—this is a good sign!

Step 5: Series of Folds

Lightly coat a spatula with nonstick spray and gently fold the dough: lift and fold the edges over to the center, turning the bowl as you go, eight times total. Cover and let rise another 30 minutes. Repeat this fold-and-rest once more, letting the dough double again—these folds gently develop the bread’s structure without deflating all those precious air bubbles.

Step 6: Shape & Final Proof

About an hour before baking, get your oven blazing hot (450°F) with a baking stone inside. Prepare flour-dusted parchment for easy handling. Turn the dough onto a well-floured surface, divide in two, and gently shape each piece into a rectangle, folding both ends in for structure. Place seam-side down on the parchment, dust with flour, and let them rest—small bubbles on top mean you’re almost there!

Step 7: Stretch, Bake & Cool

Before baking, use floured fingertips to stretch each loaf into that classic ciabatta rectangle, then spray lightly with water for crisp crust. Slide onto your baking stone—spritz the loaves a couple more times during the first 5 minutes in the oven to encourage that irresistible crust. Bake until deeply golden and hollow-sounding, then let the loaves cool completely on a rack before slicing (I know it’s hard to wait!).

How to Serve Ciabatta Bread

Garnishes

A classic drizzle of extra-virgin olive oil, a sprinkle of flaky sea salt, or a rub of fresh garlic on warm slices brings pure, rustic magic to your homemade Ciabatta Bread. For bolder flavor, try a touch of herbed butter or a swipe of pesto—you’ll elevate every bite!

Side Dishes

Ciabatta Bread makes a dream partner for hearty soups (think minestrone or roasted tomato basil), all kinds of salads, or a decadent cheese and charcuterie platter. It’s sturdy enough for savory sandwiches and perfect for soaking up pasta sauces or stews.

Creative Ways to Present

Try slicing diagonally and lightly grilling for a crisped, smoky bruschetta base, or cube for rustic croutons in a Panzanella salad. For entertaining, serve mini ciabatta sandwiches with vibrant fillings, or let warm torn pieces anchor an antipasto spread—simple, elegant, utterly mouthwatering.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Ciabatta Bread wrapped in a double layer of plastic wrap at room temperature for up to three days. It stays surprisingly fresh and delicious—just slice what you need and rewrap the rest tightly to lock in all that moisture.

Freezing

To freeze, add a layer of foil over the plastic-wrapped loaf and stash in your freezer for up to one month. Thaw at room temperature, still wrapped, so the crumb stays soft and the crust revives beautifully when reheated.

Reheating

If your ciabatta needs a little “bakery fresh” revival, place the whole (unwrapped) loaf in a hot 450°F oven for around 6–8 minutes. The crust crisps back up, the inside stays plush, and no one will ever know it wasn’t just baked!

FAQs

Final Thoughts

There’s nothing quite like filling your kitchen with the smell (and taste!) of lovingly homemade Ciabatta Bread. Whether you’re a first-timer or a seasoned bread enthusiast, these loaves promise golden crusts, chewy goodness, and endless possibilities. Give this recipe a try, and let it become a new staple in your bread-baking rotation—you’ll never look at store-bought quite the same way again!

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