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Ciabatta Bread
5 from 15 votes

Ciabatta Bread

Ciabatta Bread is an Italian-style loaf notable for its open crumb and crispy crust. This recipe uses bread flour, olive oil, water, yeast, and salt. The dough is mixed, rested, and repeatedly pulled and folded to develop gluten structure without vigorous kneading, preserving air pockets. Baking includes a steam step for crust development, resulting in a bread with a chewy texture and a golden crust.

Prep Time
4 hrs
Cook Time
20 mins
Total Time
4 hrs 20 mins
Servings: 8
Calories: 203 kcal
Course: Side Dish, Bread
Cuisine: European, Italian

Ingredients

  • 1.5 cups water
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon active dry yeast
  • 3 cups bread flour
  • ½ tablespoon salt

Instructions

    Cup of Yum
  1. Pour 1.5 cups of warm water, 2 tablespoons extra virgin olive oil and ½ teaspoon active dry yeast into the Bosch mixer and wait for 5 minutes. 
  2. In the meanwhile, put 3 cups bread flour and ½ tablespoon salt in a container. Mix them well.
  3. After that, turn on Bosch mixer the lowest setting #1. Pour the flour mixture into the yeast mixture. Let it mix until the dough comes together.
  4. Then, take the dough out from the mixer and put it in a container covered with a plastic wrap and let it rise for 45 minutes at room temperature. (See more at the cooking tips section.)
  5. Dip some water on hands, pull and fold the dough 4 sides and rest the dough for 45 minutes at room temperature. Remember this step is very important and don’t pop the air holes. Repeat this step 3 more times. At least 4 sets of pulling, folding and resting. See the video for details. 
  6. Next, dust some flour on parchment paper, put the dough on the paper. Then, dust some flour on the top of the dough. Remember don’t press the dough, just pour the dough out. 
  7. Then, divide the dough into two and shape the dough into the shape you want. Cover the dough with plastic wrap and let it rise again for 30 minutes. 
  8. Preheat the oven at 450 F. Spray some water (6-7 times) on the dough before baking it.
  9. Bake at 450 F for 10 minutes, then drop the temperature to 400 F for another 10 minutes until it’s golden brown. 

Notes

  • Wet your hands before pulling and folding the dough to prevent sticking.
  • Allow the dough to rest for 45 minutes between each of at least four sets of pulling and folding to develop structure without deflating it.
  • Do not press out air pockets during shaping to maintain the open crumb characteristic of ciabatta.
  • For faster fermentation, let the dough rest in a warmed (about 200°F) oven that has been turned off.
  • Refrigerate the dough overnight after initial mixing and folding to improve flavor and texture.
  • Spray the dough several times with water before baking to create steam and develop a crisp crust.
  • Bake at 450°F for 10 minutes, then reduce to 400°F for another 10 minutes for correct crust and crumb.

Nutrition Information

Calories 203kcal (10%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 440mg (18%) Potassium 54mg (1%) Fiber 1g (4%) Sugar 1g (2%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 34g 11%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 440mg 18%
Potassium 54mg 1%
Fiber 1g 4%
Sugar 1g 2%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.