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
