Servings
Font
Back
Homemade Italian Ciabatta Bread
5 from 311 votes

Homemade Italian Ciabatta Bread

This Homemade Italian Ciabatta Bread recipe produces a wet, sticky dough that transforms into a rustic, oblong loaf with a slightly crisp crust and tender crumb. The yeast and honey activate a gentle rise, while the flour and salt create traditional bread flavor. Its texture suits slicing for sandwiches or serving with olive oil and charcuterie.

Prep Time
10 mins
Cook Time
25 mins
Rising Time
1 hr 30 mins
Total Time
35 mins
Servings: 1 loaf
Calories: 998 kcal
Course: Baked Goods
Cuisine: Italian

Ingredients

  • ¾-1 cup water lukewarm, divided
  • ½ teaspoon honey or granulated sugar
  • 2 teaspoons active dry yeast
  • 2 cups all-purpose flour 273 grams total, or bread flour, divided
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. In a small bowl add ¼ cup of water, honey and yeast, let sit 5 minutes then stir.
  2. In a large bowl add the flour , make a well in the centre and add the yeast mixture and ½ cup of water (if too dry then add the extra ¼ cup 1 tablespoon at a time until you reach a wettish dough, or if too wet add more flour a tablespoon at a time). Mix together with a wood spoon, when almost mixed add the salt and combine. The dough will be loose and sticky. Sprinkle the top with 1½ tablespoons of flour.
  3. Cover the bowl with a large tea towel, place in a warm, draft free area and let rise for 1½ hours.
  4. Pre-heat oven to 425F (220C), line a baking sheet with parchment paper and sprinkle with 1½ tablespoons of flour.
  5. Carefully move the dough from the bowl to the prepared baking sheet, making sure that the floured top of the dough remains on the top. With a spatula form the dough into an oblong loaf.
  6. Place the baking sheet on the middle rack, bake for approximately 20 - 25 minutes. Move immediately to a wire rack to cool completely before slicing and serving. Enjoy!
TO CREAT VAPOUR
  1. While the oven is pre-heating place an empty cake pan at the bottom of the oven, add 4-5 ice cubes or a cup of very hot water before adding the bread dough on the baking sheet to the middle shelf.

Notes

  • Add water gradually to reach a wet, sticky dough consistency; adjust by tablespoons as needed.
  • Store cooled bread in airtight bags at room temperature for 2-3 days to maintain texture.
  • Freeze bread up to 2-3 months in freezer-safe bags; thaw in the refrigerator and refresh in the oven before serving.

Nutrition Information

Calories 998kcal (50%) Carbohydrates 203g (68%) Protein 35g (70%) Fat 4g (6%) Sodium 2342mg (98%) Potassium 496mg (11%) Fiber 13g (52%) Sugar 3g (6%) Calcium 38mg (4%) Iron 12.1mg (67%)

Nutrition Facts

Serving: 1 loaf

Amount Per Serving

Calories 998

% Daily Value*

Calories 998kcal 50%
Carbohydrates 203g 68%
Protein 35g 70%
Fat 4g 6%
Sodium 2342mg 98%
Potassium 496mg 11%
Fiber 13g 52%
Sugar 3g 6%
Calcium 38mg 4%
Iron 12.1mg 67%

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