Homemade Ciabatta Bread

There’s something undeniably comforting about the rustic charm of ciabatta bread. With its crisp, golden crust and light, airy interior full of delicious holes, it’s the perfect bread for sandwiches, dipping in olive oil, or serving alongside soups and salads. Originating from Italy, ciabatta (meaning “slipper” in Italian) gets its name from its flat, slipper-like shape. While it requires a bit of patience due to the high-hydration dough and long fermentation, the results are well worth the wait. Here’s how to make authentic ciabatta bread at home.

Ingredients

For the sponge (biga):

• 1 cup (120g) all-purpose flour or bread flour

• 1/8 tsp instant yeast

• 1/2 cup (120ml) water (room temperature)

For the dough:

• 2 cups (240g) bread flour

• 1 tsp salt

• 1/2 tsp instant yeast

• 3/4 cup (180ml) water (room temperature)

• All of the biga

• Optional: 1 tbsp olive oil (for extra flavor)

• Instructions

  1. Make the Sponge (Biga) – the Night Before

  1. In a bowl, mix the flour, yeast, and water until combined.

  2. Cover and let it rest at room temperature overnight (12–18 hours). The biga will become bubbly and aromatic.

  2. Make the Dough

  1. In a large bowl, combine flour, yeast, salt, water, and the prepared biga. Mix with a wooden spoon or dough hook until a sticky dough forms.

  2. Knead for about 7–10 minutes (or use a stand mixer on medium speed for 5–7 minutes) until smooth and stretchy. The dough will be very sticky—that’s normal.

  3. First Rise

  1. Lightly oil a bowl and transfer the dough in. Cover and let rise for 1–2 hours, or until doubled in size.

  4. Shaping the Loaf

  1. Gently turn the dough out onto a well-floured surface. Do not punch it down.

  2. With floured hands or a bench scraper, carefully divide the dough into 2 equal rectangles (you can also make one large loaf).

  3. Transfer to a floured baking sheet or parchment-lined tray. Sprinkle with more flour on top.

  5. Second Rise

  1. Let the shaped dough rest, uncovered, for about 45 minutes. It will puff up slightly.

  6. Bake

  1. Preheat oven to 450°F (230°C). Place a pan of water on the bottom rack for steam.

  2. Bake the loaves for 20–25 minutes or until golden brown and hollow-sounding when tapped.

  3. Let cool completely on a wire rack before slicing.

  4. Tips

     • Ciabatta dough is very wet and sticky—resist the urge to add more flour.

     • Steam in the oven helps create that signature crisp crust.

     • Serve with olive oil and balsamic vinegar or use it for panini!

     Would you like a sourdough version of ciabatta too?