Homemade Ciabatta Bread
Get ready to experience bread-making magic! This rustic Italian ciabatta has a perfectly crispy crust that gives way to a light, airy interior filled with those gorgeous holes that make artisan bread so special. Best of all? You’ll master this classic in just 3 hours.
The smell of fresh-baked ciabatta is about to fill your kitchen with pure joy. Those signature air pockets aren’t just beautiful – they’re perfect for soaking up olive oil, capturing melted butter, or creating the most amazing sandwiches you’ve ever tasted.
Ingredients
- 460g (3½ cups) all-purpose flour, plus extra for adjusting
- 1¼ teaspoons instant yeast (or 1½ teaspoons active dried yeast)
- 1-2 teaspoons salt
- 1 teaspoon sugar
- 460ml (2 cups minus 2 tablespoons) lukewarm water
- 2 teaspoons olive oil
Steps
- In a stand mixer bowl, thoroughly combine 460g (3½ cups) flour, 1¼ teaspoons yeast, 1-2 teaspoons salt, and 1 teaspoon sugar. Add 460ml lukewarm water (should feel barely warm to touch, about 95°F/35°C).
- Mix with dough hook for 8-10 minutes until very sticky. The dough should stick to bowl sides but still hold together. If it’s too wet, add flour 1 tablespoon at a time. For hand mixing, stir vigorously with a wooden spoon until similarly sticky.
- With well-floured hands, “beat” the dough for 4-5 minutes by repeatedly stretching and slapping it down. You should hear a distinct slapping sound – this creates those coveted air pockets!
- Oil a large bowl and transfer dough. Drizzle 2 teaspoons olive oil on top. Cover tightly with plastic wrap and let rise for 2 hours (or 90 minutes if room temperature is above 75°F/24°C).
- Preheat oven to 392°F (200°C). Line a large baking tray with parchment and dust generously with flour.
- Using well-floured hands, gently transfer dough to prepared tray. Shape into a long loaf without pressing out air bubbles – treat it like it’s delicate! Dust top with flour.
- Bake for 35-40 minutes until deeply golden. Internal temperature should reach 190°F (88°C). Cool for minimum 20 minutes before slicing.
Smart Swaps
- Use whole wheat flour for up to 25% of total flour weight
- Replace water with warm milk for softer texture
Make It Diabetes-Friendly
- Substitute 35g (¼ cup) vital wheat gluten plus 425g (3¼ cups) whole wheat flour for white flour
- Add 1 tablespoon ground flaxseed to increase fiber
- Reduce portions to 1-ounce slices (15g carbs per slice)
Pro Tips
- Cold water creates more holes than warm
- Test dough readiness by stretching – should form translucent “windowpane”
- For crispier crust, place ice cubes in a pan on bottom rack while baking
