Crusty Homemade Ciabatta Bread Recipe

Introduction

Ciabatta bread is a classic Italian loaf known for its crispy crust and airy, chewy interior. This simple recipe brings the authentic taste of ciabatta into your own kitchen with minimal ingredients and easy steps.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 2 tablespoons olive oil
• 2 teaspoons salt

Instructions

1. Step 1: In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. Step 2: Add the flour, olive oil, and salt to the yeast mixture. Stir until a wet, sticky dough forms.
3. Step 3: Cover the bowl with a clean towel and let the dough rise in a warm place for 1 to 1 1/2 hours, or until it doubles in size.
4. Step 4: Gently turn the dough onto a floured surface. Using floured hands, shape the dough carefully into a rough rectangle to preserve the air pockets inside.
5. Step 5: Transfer the shaped dough to a parchment-lined baking sheet and let it rest for 30 minutes.
6. Step 6: Preheat your oven to 450°F (230°C). Bake the bread for 20 to 25 minutes, or until the crust is golden and crisp.
7. Step 7: Remove from the oven and cool on a wire rack before slicing.

Tips & Variations

• For extra flavor, add a teaspoon of sugar when mixing the yeast to help it activate faster.
• Use bread flour instead of all-purpose flour for a chewier texture.
• Dust the top with semolina flour before baking for a rustic appearance.
• Try adding herbs like rosemary or olives to the dough for a savory twist.

Storage

Store ciabatta bread at room temperature in a paper bag or bread box to maintain crustiness for up to 2 days. To refresh, warm it in a preheated oven at 350°F (175°C) for 5 to 10 minutes. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in the same amount. Simply mix it directly with the dry ingredients without proofing in water.

Why is my ciabatta bread dense instead of airy?

This usually happens when the dough isn’t handled gently or hasn’t risen enough. Avoid over-kneading and be careful to preserve the air bubbles when shaping. Also, ensure the dough doubles in size during the rise.

Crusty Homemade Ciabatta Bread Recipe

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4.6 from 91 reviews

A classic Italian ciabatta bread recipe, known for its airy texture and crispy crust. This simple loaf combines a wet dough with minimal ingredients and requires gentle handling and a good resting period to develop its characteristic holes and chewy bite. Perfect for sandwiches or serving alongside soups and salads.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 1 loaf (about 12-inch size, serving 8) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

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Basic Dough Ingredients

• 4 cups (500g) all-purpose flour
• 1 1/2 teaspoons active dry yeast
• 1 1/2 cups (360ml) warm water (about 110°F/45°C)
• 2 tablespoons olive oil
• 2 teaspoons salt

Instructions

1. Prepare the Yeast Mixture: In a large mixing bowl, combine the warm water and yeast. Stir gently and let it sit for about 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
2. Make the Wet Dough: Add the flour, olive oil, and salt to the yeast mixture. Using a wooden spoon or your hand, mix until a sticky, slack dough forms. It will be wetter and looser than typical bread dough.
3. First Rise: Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise at room temperature for about 1 to 1.5 hours, or until doubled in size and bubbly.
4. Shape the Loaf: Generously flour a work surface. Gently tip the dough onto it, being careful not to deflate it too much. Using lightly floured hands, fold the dough over itself a few times to shape it into a rough oblong or slipper shape (ciabatta means slipper in Italian).
5. Second Rise: Transfer the shaped dough onto a parchment-lined baking sheet. Cover loosely with a kitchen towel and allow it to rise for another 30 to 45 minutes until puffed.
6. Bake the Bread: Preheat the oven to 450°F (230°C) with a baking stone or inverted baking tray inside to heat. Just before baking, sprinkle some water into the oven to create steam for a crisp crust. Place the bread on the hot stone or tray and bake for 20 to 25 minutes until the crust is golden brown and sounds hollow when tapped.
7. Cool: Remove from the oven and transfer the ciabatta onto a wire rack. Let it cool completely before slicing to preserve its airy texture.

Notes

• Using a high-hydration dough (wet dough) is key to achieving the signature open crumb structure of ciabatta.
• Be gentle when shaping to keep the air bubbles intact for a light texture.
• Creating steam in the oven helps develop a thin, crackly crust.
• For best results, use bread flour for higher gluten content, which improves the structure.
• This bread is best eaten the same day but can be reheated to refresh the crust.

Keywords: ciabatta bread, Italian bread, homemade bread, crusty bread, airy bread, easy bread recipe