This homestead-style ciabatta bread has a crisp, golden crust and a soft, airy interior filled with classic holes. Made with simple ingredients and a slow rise, it delivers bakery-quality bread right from your home oven. Perfect for sandwiches, dipping in olive oil, or serving warm with butter.
Ingredients
Warm water 1 1/2 cups
Active dry yeast 2 1/4 teaspoons
Granulated sugar 1 teaspoon
All-purpose flour 3 1/2 cups
Salt 1 1/2 teaspoons
Olive oil 2 tablespoons
Extra flour for shaping
Instructions
Step 1: Activate the yeast
Pour the warm water into a large mixing bowl. Sprinkle the yeast and sugar over the water and gently stir. Let it sit for 5 to 10 minutes until the mixture becomes foamy. This means the yeast is active and ready.
Step 2: Mix the dough
Add the flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until a sticky, wet dough forms. Add the olive oil and mix again until fully incorporated. The dough will be loose and sticky, which is exactly what you want for ciabatta.
Step 3: First rise
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 1 1/2 to 2 hours, or until doubled in size and bubbly on the surface.
Step 4: Stretch and fold
Lightly flour your hands and the surface of the dough. Gently stretch one side of the dough upward and fold it over itself. Rotate the bowl and repeat this process 3 to 4 times. This helps develop structure without kneading.
Step 5: Second rise
Cover the bowl again and let the dough rise for another 45 minutes to 1 hour, until puffy and airy.
Step 6: Shape the loaves
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and dust it generously with flour. Turn the dough out onto a well-floured surface. Do not punch it down. Gently divide it into two rectangular loaves using a floured bench scraper or knife. Carefully transfer the loaves to the prepared baking sheet.
Step 7: Final rest
Let the shaped loaves rest for 15 minutes. This short rest allows the dough to relax and puff slightly before baking.
Step 8: Bake
Place the baking sheet in the preheated oven. Bake for 20 to 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Step 9: Cool and serve
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing. This helps set the crumb and preserves the airy texture.
Tips
For extra crustiness, place a small oven-safe pan of hot water on the lower rack while baking.
Do not over-handle the dough or you will lose the air pockets.
Ciabatta is best enjoyed the same day but can be stored wrapped at room temperature for up to 2 days.
