Easy Ciabatta Bread

Close up image of the cut end of a loaf of ciabatta, showcasing the light, airy interior.

4.25 stars (4 ratings)

This easy ciabatta bread recipe will be your new go-to. Just 4 ingredients & it bakes up so light, airy, & chewy, with a thin, crisp crust!

Prep Time25

Cook Time40

Resting Time:3

Total Time4 5

Course: Appetizer, Side Dish, Snack

Cuisine: Italian

Keyword: ciabatta, ciabatta bread, ciabatta bread recipe, ciabatta recipe, ciabatta roll

Servings: slices

Calories: 91kcal

Ingredients

2 cups bread flour* plus extra to flour your hands
1 teaspoon kosher salt
¼ cup warm water (around 105 degrees F)
1 teaspoon active dry yeast (approx. half a packet)*
⅔ cup cool water plus extra to wet your hands

US Customary - Metric

Instructions

Place the flour in a large mixing bowl and sprinkle the salt around the edge.
Create a well in the center of the flour and pour in the warm water.
Sprinkle the yeast over the warm water, allow it to dissolve, then stir to combine (the mixture will be very dry).
Add the cool water, a little at a time, stirring after each addition. (Once all the water has gone in, the dough will be lumpy and sticky.)
Cover with plastic wrap and allow the dough to rest at room temperature for 30 minutes.
Using wet hands, fold the dough over on itself: top to bottom, bottom to top, left to right, then right to left.
Cover and rest for 1 hour, then repeat the folding process one more time.
Cover and rest for 1 more hour.
Lightly flour your hands, then gently lift the dough onto a parchment-lined baking sheet (taking care not to knock out any air bubbles).
Pat the dough into a rectangular shape (for a loaf), or divide it into 6 equal portions and shape each into a small square or rectangle (for rolls), gently tucking the sides underneath to create a smooth, gently stretched top crust.
Mist a sheet of plastic wrap with non-stick spray, then lightly cover the unbaked loaf with it (greased side down).
Allow the bread to rise in a warm place until nearly doubled in bulk (approx. 30 to 40 minutes).**
Preheat the oven to 450 degrees F and place a metal pan filled with water on the bottom rack.
Uncover and bake the bread until brown, crusty, hollow-sounding when tapped, and registering an internal temperature of around 190 degrees (approx. 35 to 45 minutes).

Video

Notes

*All-purpose flour can work too.

This recipe doubles easily for 2 loaves or 12 rolls.

Adapted from Sarah Black's "One Dough Ten Breads."

Nutrition