Rustic, airy, and beautifully golden
Cozy Grandma’s Ciabatta Bread is known for its crisp crust, chewy interior, and signature airy holes. This slow-rise, high-hydration dough creates bakery-style bread right at home. It’s perfect for sandwiches, dipping into olive oil, or serving warm alongside comforting family meals.
Ingredients
4 cups all-purpose flour
1½ cups warm water
2¼ teaspoons active dry yeast
1½ teaspoons salt
1 tablespoon olive oil
1 teaspoon sugar
Instructions
In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5–10 minutes until foamy. This step ensures the yeast is active and ready.
Add the flour, salt, and olive oil to the yeast mixture. Stir until a sticky, wet dough forms. Ciabatta dough should be loose and shaggy, not firm.
Cover the bowl and let the dough rise at room temperature for 1½–2 hours, or until doubled in size and bubbly on the surface.
Once risen, gently fold the dough over itself a few times using wet hands. This strengthens the dough while keeping air pockets intact.
Cover again and let rise for another 30–45 minutes.
Preheat the oven to 450°F (230°C). Lightly flour a work surface and carefully turn the dough out without deflating it. Shape gently into a rectangle or loaf, handling as little as possible.
Transfer the dough to a floured baking surface. Let it rest for 10 minutes to relax before baking.
Bake for 22–25 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
Remove from the oven and cool on a rack for at least 20 minutes before slicing to allow the interior structure to set.
Grandma’s Tips
A wetter dough creates larger air pockets.
Avoid over-handling to keep the bread light and airy.
This bread freezes well once fully cooled.
