The Amazing Ciabatta Bread Recipe from Italy

Originating in the picturesque region of Veneto, Italy, this remarkable sticky hydrated dough is a culinary gem that encapsulates the essence of traditional Italian baking. When prepared correctly, it yields the ultimate golden crust that is beautifully flour-washed. This provides a delightful contrast to the airy and soft middle that awaits within.

Why You Should Try This Recipe

My mum has always been passionate about cooking and baking. She generously shared this exquisite recipe with me, emphasizing its simplicity. After following her instructions carefully, I was truly amazed by the outcome. This ciabatta bread recipe is not just incredibly easy. It's a testament to the idea that sometimes the simplest recipes can yield the most satisfying and delicious results.

This Ciabatta Bread Recipe Could Be Used for Loaves or Rolls!

You have choices! I have a smaller batch for the ciabatta rolls recipe or you can use this recipe and make extra rolls for your freezer.

Sliced ciabatta bread

Ingredients

• 800 g bread flour

• 700 ml warm water

• 13 g instant yeast / ~40g fresh yeast / 20 g active dry yeast

• 4 tablespoons / 50 g sugar

• 2.5 tablespoons / 39 g Himalayan salt

• Optional: Drizzle some Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil)

  
  

Step-by-Step Execution

1. Activate the Yeast: Combine the yeast, warm water, and sugar. Cover and let the yeast mixture sit for 15-20 minutes. After it rises, stir in any undissolved yeast.

   
   

2. Mix Ingredients: Add the yeast mixture to the flour along with the salt. Stir thoroughly until everything combines in a cohesive manner.

   
   

3. Let the Dough Rest: Cover the dough. Let it rest for 30 minutes to 1 hour, or until it doubles in size.

   
   

4. Stretch and Fold: After the first rise, stretch and fold the dough 4-6 times and let it rise again. You will let the dough rise/proof a total of 4 times. Each rise should last 1 hour or until it doubles in size.

   
   

   Interesting Dough Fact: This dough has 87.5% hydration. That means it holds a high level of moisture. To find the percentage of an ingredient, like hydration, divide the quantity of the ingredient by the amount of flour and multiply by 100%. It's super easy math!

   
   

5. Shape the Dough: After the third rise, transfer the dough to a floured surface. Divide it into two longitudinal pieces, ensuring that each piece is well coated in flour.

   
   

6. Final Rise: Allow it to rest in the baking pan for approximately 10-15 minutes for one last rise.

   
   

7. Baking: Bake for 10 minutes at 220°C (420°F). Then continue baking for another 12-14 minutes at 200°C (375°F).

   
   

Tips for Success

• Water Your Hands: It's helpful to wet your hands frequently when working with the dough. This makes it much easier to handle!

  
  

You can make sweet or savory sandwiches with your ciabatta. The Nutella ciabatta sandwich is another level! Alternatively, cut your ciabatta bread loaves as you desire.

Use it for toast or as a side for any other meals. It’s incredibly delicious! Please give me a shout if you end up making it. I love to see your results! 🥰

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