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Italian Ciabatta Bread Recipe

Ciabatta is an Italian bread that originated in Veneto and has a crispy golden crust and an airy middle.

Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 30 mins
Calories: 29 kcal
Course: Bread
Cuisine: Italian

Ingredients

  • 1 1 cup lukewarm water (add more if necessary)
  • 2 2 tsp salt
  • 2 1/4 2 1/4 tsp active dry yeast
  • 3 to 3 1/2 3 to 3 1/2 cups all-purpose flour or bread flour

Instructions

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  1. In a large bowl or the bowl of a stand mixer, whisk the yeast into the water and let sit 5 minutes.
  2. Add 3 cups flour and the salt and mix, using the paddle attachment, until just combined.
  3. Switch to the dough hook and knead on low speed for about 5 minutes, or until dough is elastic (or remove dough from bowl and knead by hand for 15 minutes). Shape dough into a ball and place in a greased bowl, cover with plastic wrap or damp tea towel, and let rise at room temperature until it has doubled, about 3 hours.
  4. Punch down the risen dough and divide into two pieces. Roll each piece into a 1/2-inch-thick, foot-long rectangle and place about 4 inches apart on a baking sheet lined with lightly-floured parchment paper. Cover with lightly greased plastic wrap and let rise for about 30 minutes.
  5. Preheat oven to 400° F for 15 minutes.
  6. Remove the plastic wrap and, with a sharp knife, make 3 or 4 diagonal slits in the dough.
  7. Place in the oven, reduce heat to 375° F, and bake until golden brown, about 30 minutes.
  8. Remove the bread and place on a cooling rack for 30 minutes.
  9. Store the ciabatta wrapped in brown or parchment paper in a cool, dark place.

Nutrition Information

Calories 29kcal (1%) Carbohydrates 3g (1%) Protein 3g (6%) Sodium 4668mg (195%) Potassium 85mg (2%) Fiber 2g (8%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 29

% Daily Value*

Calories 29kcal 1%
Carbohydrates 3g 1%
Protein 3g 6%
Sodium 4668mg 195%
Potassium 85mg 2%
Fiber 2g 8%
Iron 0.2mg 1%

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