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Ciabatta Bread Recipe
5 from 30 votes

Ciabatta Bread Recipe

This Ciabatta Bread recipe produces a rustic Italian loaf with a characteristic airy and open crumb, achieved through a high-hydration dough. The dough is wet and sticky, requiring gentle handling and repeated stretch-and-fold techniques during rising to develop gluten strength without kneading. Semolina flour is used for texture, and the bread is baked at a high temperature to form a crisp crust.

Prep Time
10 mins
Cook Time
25 mins
Total Time
3 hrs 30 mins
Servings: 12 servings
Calories: 82 kcal
Course: Bread
Cuisine: Italian

Ingredients

  • 1 cup water 240 mL, lukewarm, plus 1/4 cup (60 mL) extra if needed
  • 1 small package instant dry yeast 2 1/4 teaspoons, active
  • 2 cups all-purpose flour 256 grams, plus more for sprinkling on top
  • 1 tablespoons semolina flour plus more for sprinkling on top, or fine cornmeal
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. In a medium bowl combine the flour and the semolina and stir to combine. In a large bowl add the water and stir in the salt until it dissolves. Add four tablespoons of the flour mixture to the water.
  2. Stir with a wooden spoon until it reaches the consistency of a thin crepe batter (The reason for this step is to ensure that the salt does not contaminate the yeast). Then add the yeast and stir until completely incorporated into the mixture.
  3. Add the rest of the flour mixture and mix until wet shaggy dough forms. It will be more wet than other bread doughs. Sticky to the touch.  If the dough seems a little dry start adding in the 1/4 cup reserved warm water ONLY 1 tablespoon at a time. Mix together with a fork or wooden spoon. The dough will be loose and sticky. 
  4. Cover the bowl with plastic wrap and let the dough rise for a total of 2 hours. During the two hours you will "stretch and fold" the dough (this takes about 1 minute to do) every 30 minutes (set a timer!). Fold 3 times total during the two hours. 
  5. Stretch and Fold Method: Set a timer for every 30 minutes to remember to "stretch and fold" the dough. Set a bowl of water near the rising dough to wet your hands before every time you touch it (the dough is very sticky). After the first 30 minutes uncover the dough. Wet your hands with water- or use a rubber spatuala. Start clockwise- by taking the top corner of the dough (12 o'clock position) pinch a corner of the dough and lift it up and let the dough stretch by lifting your hands up away from the bowl.
  6. Fold the stretched dough back on itself (6 pm location). Turn your bowl 1/4 clockwise so (your 12 o'clock position is now 3 pm location). Repeat the same process of stretching and folding the dough onto itself 3 times total. This is a fast process that takes about 1 minute from start to finish.
  7. Cover with plastic wrap and repeat the process 2 more times with these exact directions of stretching and folding every 30 minutes.
  8. Shaping the dough: after the last 30 minute rise you will shape the dough instead of folding it. Start by flouring a clean surface with 1 tablespoon of flour and 1 teaspoon of semolina. Invert the bowl upside down onto the floured surface. DO NOT touch the dough. It will fall out of the bowl on its own.
  9. Lift up the bowl and gently shape the dough (with floured hands) into a large rectangle (do not press down too much on the dough). Try to keep the air bubbles nice and "alive". After forming a rectangle roll the dough into a fat and long log (think rolling cinnamon rolls).
  10. Do not press down on the dough or the air bubbles will deflate. Pinch the end to seal. With a sharp knife or dough scraper divide the dough into 3 equal parts. Line a cookie sheet with parchment paper and sprinkle with 1 tablespoon of flour and 1 teaspoon of semolina. 
  11. Transfer the 3 doughs to the cookie sheet dust the tops with flour, cover with plastic wrap, and let rise again for 45 minutes. 
  12. Bake: Pre-heat oven to 425F (220C). Flour your hands and very gently lift each dough and gently stretch to form a rectangular shape. Fill a 9 in round baking pan with hot water (about 1 inch) and set it in the bottom rack of the oven.
  13. Place the sheet pan with bread on the middle rack. Bake for approximately 20-25 minutes. Let cool and serve. Mangia! (Eat!)

Notes

  • Do not add extra flour; the high hydration is key to an open crumb.
  • Perform stretch and fold folds every 30 minutes during the two-hour rise to develop gluten.
  • Dust hands and work surface with semolina or all-purpose flour to prevent sticking.
  • Handle the dough gently when shaping to preserve air pockets.
  • Preheat oven fully to a high temperature (around 450°F) and create steam for a crispy crust.
  • Let the bread cool completely before slicing to avoid gumminess.

Nutrition Information

Calories 82kcal (4%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 0.3g (0%) Saturated Fat 0.04g (0%) Polyunsaturated Fat 0.1g (1%) Monounsaturated Fat 0.05g (0%) Sodium 195mg (8%) Potassium 30mg (1%) Fiber 1g (4%) Sugar 0.1g (0%) Vitamin C 0.002mg (0%) Calcium 4mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 82

% Daily Value*

Calories 82kcal 4%
Carbohydrates 17g 6%
Protein 3g 6%
Fat 0.3g 0%
Saturated Fat 0.04g 0%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.05g 0%
Sodium 195mg 8%
Potassium 30mg 1%
Fiber 1g 4%
Sugar 0.1g 0%
Vitamin C 0.002mg 0%
Calcium 4mg 0%
Iron 1mg 6%

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