Ciabatta Bread Recipe
Ciabatta bread has relatively modern origins, dating back to 1982. It was created by an Italian baker, Arnaldo Cavallari, as a response to the growing popularity of French baguettes. Cavallari wanted a bread that was distinctly Italian but could also rival the baguette’s versatility.
Equipment
- Mixing bowls
- Kitchen scale (optional for precise measurements)
- Wooden spoon or stand mixer with a dough hook
- Parchment paper
- Baking sheet or pizza stone
- Clean kitchen towel
Instructions
- Prepare the DoughIn a large mixing bowl, combine the flour, yeast, and salt. Add the lukewarm water and olive oil. Mix with a wooden spoon or in a stand mixer until the dough comes together. The dough will be very wet and sticky—this is normal!
- Let the Dough RestCover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rest at room temperature for 8–12 hours. During this time, the dough will rise significantly and develop flavor.
- Shape the LoavesDust your work surface with flour. Gently pour the dough onto the floured surface, being careful not to deflate the air bubbles. Use a bench scraper or your hands to divide the dough into two equal portions. Shape each portion into a rectangular or oval “slipper” shape.
- Second RiseTransfer the shaped dough onto a parchment-lined baking sheet. Cover with a kitchen towel and let rise for another 1–2 hours. The dough should puff up slightly.
- Preheat the OvenPreheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while it preheats to create a crispier crust.
- Bake the CiabattaCarefully slide the parchment paper with the dough onto the baking sheet or pizza stone. Bake for 20–25 minutes or until the loaves are golden brown and sound hollow when tapped.
- Cool and ServeLet the ciabatta cool on a wire rack before slicing. Enjoy fresh with butter, olive oil, or as a base for sandwiches.