Why You’ll Love Traditional Italian Ciabatta Bread Recipe
Ciabatta feels like artisan bakery bread but is surprisingly simple to make at home. The dough is wet and sticky — which might look intimidating — but it’s exactly what gives this bread its signature big holes and light texture. Once you nail the stretch-and-fold process, you’ll be rewarded with delicious homemade loaves every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 3/4 cups bread flour (sifted)
1 1/2 teaspoons salt
1 teaspoon instant yeast
1 3/4 cups warm water
Olive oil (optional, for greasing)
Directions
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In a large bowl, stir together the bread flour, salt, and yeast.
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Add the warm water and mix until a sticky dough forms.
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Cover the bowl and let the dough rest for 30 minutes.
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With wet hands, stretch one side of the dough and fold it over; repeat on all sides. Rest for another 30 minutes. Repeat this stretch-and-fold process two more times, resting between each.
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After the final fold, cover the dough and let it rise for about 1½ to 2 hours, until it has roughly doubled in size.
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Gently turn the dough onto a floured surface, keeping as many air bubbles as possible. Cut into two pieces and shape into rough rectangles.
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Place loaves on a parchment-lined baking sheet and allow them to rest 30–45 minutes.
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Preheat the oven to 450°F (230°C). Optionally place a tray of hot water in the oven to create steam.
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Bake for 20–25 minutes until the loaves are golden and crusty.
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Cool on a wire rack before slicing.
Servings and timing
Serves: 2 small loaves
Prep time: 25 minutes (plus about 3 hours rising and resting)
Cooking time: 25 minutes
Total time: about 3 hours 50 minutes
Variations
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Herb Ciabatta: Add chopped fresh rosemary or thyme to the dough before mixing.
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Whole Wheat Ciabatta: Replace up to 1 cup of bread flour with whole wheat flour for a slightly denser loaf.
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Garlic Infused: Mix roasted garlic into the dough or rub fresh garlic on the crust after baking.
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Cheesy Ciabatta: Sprinkle grated Parmesan or mozzarella on top before baking for added flavor.
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Seeded Ciabatta: Roll the shaped dough in sesame or poppy seeds for a nutty crunch.
Storage/Reheating
Store leftover ciabatta in a paper bag or wrapped in a towel at room temperature for 2–3 days. You can also freeze cooled loaves whole or sliced; toast or warm in the oven before serving to refresh the texture.
FAQs
How wet should the ciabatta dough be?
Ciabatta dough is meant to be very wet and sticky. This hydration creates the characteristic open crumb structure.
Can I use all-purpose flour instead of bread flour?
Yes, but the texture may be slightly softer and less chewy than with bread flour.
Do I have to do stretch-and-folds?
Yes — they help strengthen the dough and trap air for a light texture.
Why didn’t my bread develop big holes?
Rough handling, not enough rise time, or insufficient hydration can lead to a tighter crumb.
Can I make ciabatta without yeast?
Traditional ciabatta requires yeast for its airy rise. Using a sourdough starter is another option but changes the process.
Should I add olive oil to the dough?
Olive oil is optional; it can add light richness and help keep the dough moist.
Can I make one large loaf instead of two?
Yes, but bake a few extra minutes until fully cooked through.
What’s the best way to reheat ciabatta?
Warm it in the oven or toast slices to bring back crispness.
Why does ciabatta have holes inside?
The wet dough and gentle handling trap gas from fermentation, creating large air pockets.
Can I freeze the dough before baking?
Freezing is best done after baking. Freeze slices and warm them when needed.
Conclusion
Making traditional Italian ciabatta at home is a rewarding baking project. Though it requires patience with rising and a sticky dough, the result — crisp crust, light and airy interior — is well worth it. Whether you serve it with olive oil, make sandwiches, or pair it with your favorite soup, this classic bread will bring artisan flavors to your table.
