Rustic, chewy, and filled with signature airy holes, Ciabatta Bread is one of those artisan-style loaves that feels like a treat from a bakery. But with a no-knead method and just a handful of ingredients, I can make this traditional Italian bread right at home. It’s perfect for sandwiches, dipping in olive oil, or serving alongside a warm bowl of soup.
Why You’ll Love This Recipe
I love how simple this ciabatta recipe is, especially since it doesn’t require any kneading or special equipment. The dough comes together in minutes and rises into a beautifully airy, golden loaf with a crisp crust. It’s a great go-to when I want rustic homemade bread without a ton of effort. Plus, it’s versatile enough to work with sweet or savory toppings, from bruschetta to grilled cheese.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups (500 g) bread flour
1½ cups (360 ml) warm water
2¼ tsp (1 packet) active dry yeast
2 tbsp (30 ml) olive oil
2 tsp (10 g) salt
Directions
I start by combining warm water and yeast in a small bowl, letting it sit for 10 minutes until it turns frothy.
In a large bowl, I whisk together bread flour and salt.
I slowly add the yeast mixture and olive oil to the dry ingredients, stirring until a sticky dough forms. I make sure not to knead it.
I cover the bowl with a damp cloth and let the dough rise in a warm place for 1 to 2 hours, until it doubles in size.
Once risen, I turn the sticky dough onto a floured surface, divide it into two pieces, and gently shape each into a rectangle.
I transfer the loaves to a parchment-lined baking sheet and let them rest for 30 to 45 minutes while the oven preheats to 450°F (230°C).
I bake the loaves for 20 to 25 minutes, until they’re golden and crusty.
I always let them cool completely before slicing to keep the crumb airy and light.
Servings and timing
This recipe makes about 12 slices of ciabatta bread.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Rising Time: 2 hours
Total Time: Approximately 2 hours 25 minutes
Calories: 170 kcal per slice
Variations
I sometimes add chopped fresh rosemary or thyme to the dough for a herby twist.
For a heartier loaf, I mix in a handful of whole wheat flour (about 1 cup) in place of some bread flour.
A dusting of cornmeal on the parchment before baking gives the crust a little extra crunch.
I like to turn it into garlic ciabatta by brushing the top with garlic olive oil before baking.
Storage/Reheating
I store ciabatta in a paper bag at room temperature for up to 2 days. For longer storage, I freeze it in slices and toast them straight from frozen. To reheat, I wrap the loaf in foil and warm it in a 350°F (175°C) oven for 10-15 minutes to restore the crust.
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FAQs
How do I know if my dough has risen enough?
I check if the dough has doubled in size and feels jiggly when I gently shake the bowl. That’s usually the best sign it’s ready.
Can I use all-purpose flour instead of bread flour?
Yes, I can use all-purpose flour, but the bread won’t be as chewy or airy as when using bread flour.
Why is my ciabatta flat?
If the dough was over-proofed or handled too roughly when shaping, it can lose air and bake up flatter. I try to handle it gently and not over-rise it.
Can I add mix-ins like olives or sun-dried tomatoes?
Absolutely. I fold in chopped olives or sun-dried tomatoes after the first rise for extra flavor.
Do I need a stand mixer or bread machine?
Not at all. This is a no-knead recipe, so I only need a bowl and a spoon to mix it together.
Conclusion
Ciabatta bread might look fancy, but it’s surprisingly easy to make at home with just a few pantry staples. I always enjoy the golden crust and soft, holey interior—whether I’m making a sandwich, dipping it into soup, or just enjoying it warm with olive oil. Once I tried this homemade version, I stopped buying it from the store.
📖 Recipe:
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Ciabatta Bread
- Total Time: 2 hours 25 minutes
- Yield: 12 slices
- Diet: Vegan
Description
Rustic and chewy with an airy crumb, this homemade ciabatta bread is easy to make using a no-knead method. Perfect for sandwiches, dipping, or serving with soup.
Ingredients
4 cups (500 g) bread flour
1½ cups (360 ml) warm water
2¼ tsp (1 packet) active dry yeast
2 tbsp (30 ml) olive oil
2 tsp (10 g) salt
Instructions
- In a small bowl, combine warm water and yeast. Let sit for 10 minutes until frothy.
- In a large bowl, whisk together bread flour and salt.
- Slowly add the yeast mixture and olive oil to the dry ingredients, stirring until a sticky dough forms. Do not knead.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 to 2 hours, until doubled in size.
- Turn the sticky dough onto a floured surface, divide into two pieces, and gently shape each into a rectangle.
- Transfer loaves to a parchment-lined baking sheet and let rest for 30 to 45 minutes while preheating oven to 450°F (230°C).
- Bake the loaves for 20 to 25 minutes, until golden and crusty.
- Let cool completely before slicing to maintain airy texture.
Notes
Add chopped fresh rosemary or thyme for a herby twist.
Substitute 1 cup of bread flour with whole wheat flour for a heartier loaf.
Dust parchment with cornmeal before baking for extra crunch.
Brush top with garlic olive oil for garlic ciabatta.
Store in a paper bag at room temperature for up to 2 days, or freeze in slices.
Reheat by wrapping in foil and warming in a 350°F (175°C) oven for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 0g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
