If you’ve ever dreamed of biting into a perfectly airy, crusty loaf fresh from your own kitchen, this Homemade Ciabatta Bread Recipe will become your new go-to. Imagine a bread with a golden, crackly crust and a light interior full of those signature holes that soak up olive oil or your favorite spread. This recipe pulls you in with its authentic, rustic charm and surprisingly simple ingredients, guiding you through the slow fermentation and gentle handling that make ciabatta so special. Whether you want rolls for sandwiches or a whole loaf to impress guests, making this bread at home is a deeply rewarding experience that fills your home with irresistible aromas and makes every meal a celebration.
Ingredients You’ll Need
This recipe relies on just a handful of kitchen staples, each playing a crucial role in creating that perfect ciabatta crumb and crust. The beauty lies in simplicity—where every ingredient adds a touch of flavor, texture, or color, building up to a bread that feels wholesome and artisanal.
- Bread flour (3 1/4 cups): The high protein content provides the perfect chew and structure.
- Active-dry or instant yeast (1 1/8 teaspoons total): Helps the dough rise slowly and develop complex flavors.
- Water (warm and room temperature, 1 1/2 cups total): Hydrates the flour perfectly to create the characteristic wet, sticky dough.
- Table salt (1 1/2 teaspoons): Enhances flavor and controls yeast activity.
- Olive oil (as needed): Keeps your hands and utensils from sticking while handling the dough.
How to Make Homemade Ciabatta Bread Recipe
Step 1: Make the biga (preferment)
Start by mixing 1 cup of bread flour with about 1/8 teaspoon of yeast and room-temperature water. This simple mixture rests covered for 8 to 24 hours at room temperature. This slow fermentation is the magic behind ciabatta’s wonderful flavor and open crumb, giving the dough time to develop a rich depth that ready-made yeast mixes just can’t match.
Step 2: Prepare the main dough
Combine the remaining yeast with warm water and allow it to activate for about 5 to 10 minutes. Then add your biga, the rest of the bread flour, and salt. The dough is intentionally very wet and sticky—don’t resist it! Use a spatula or even your oiled hands to mix thoroughly until there are no dry flour pockets remaining. The texture might seem intimidating but embracing it is key to getting that lovely ciabatta stretch and airiness.
Step 3: Let the dough rest
Cover your bowl and let the dough rest for 30 minutes. This rest gives the flour more time to absorb water and primes the dough for the stretch-and-fold steps ahead, developing gluten slowly without traditional kneading.
Step 4: Stretch and fold the dough
Visualize your bowl like a clock and start folding the dough from 12 o’clock to 6 o’clock, rotating the bowl 90 degrees after each fold until you’ve folded around twice for a total of 8 folds. This technique gently strengthens the dough structure while preserving its airy nature. Rest the dough again for 30 minutes. Repeat this stretch-and-fold cycle three more times, resting 30 minutes in between, then refrigerate for at least an hour or up to 24 hours to develop flavor and texture.
Step 5: Shape the dough
Generously flour your work surface, then carefully transfer the sticky dough out of the bowl. Flour the top, too, and gently stretch it into a roughly 10×7-inch rectangle. Depending on whether you want rolls or loaves, cut the dough accordingly with a floured bench scraper. Handle the dough gently to preserve its bubbles for that signature ciabatta crumb, and transfer the pieces onto a floured piece of parchment paper, spacing them well.
Step 6: Proof the dough
Lightly dust the shaped rolls or loaves with flour and cover them loosely with a clean kitchen towel or parchment. Let them rest at room temperature for about 1 hour. Meanwhile, preheat your oven to 450°F, placing a baking sheet on the center rack to heat and getting a second pan ready for steaming with ice cubes on the bottom rack. The steam is your secret weapon for a gloriously crisp crust.
Step 7: Bake to crispy perfection
When ready, mist or flick water over the dough to add moisture, then carefully transfer the parchment with dough onto the preheated baking sheet. Quickly add the ice cubes to the pan on the bottom rack, closing the oven door to trap steam. Bake for 20 to 25 minutes until golden brown and hollow-sounding when tapped. For an exact check, the internal temperature should hit 205°F to 210°F. Cool at least 45 minutes before slicing to finish setting the crumb.
How to Serve Homemade Ciabatta Bread Recipe
Garnishes
A drizzle of good-quality olive oil, a sprinkle of sea salt or fresh rosemary on top right before baking can elevate your ciabatta to a new level. Once finished, a light brushing of melted butter adds shine and richness that’s irresistible.
Side Dishes
This versatile bread pairs beautifully with almost anything. Serve alongside soups, stews, or salads for soaking up flavorful broths. It also makes a perfect companion to antipasti, cheeses, and charcuterie boards for a casual yet impressive spread.
Creative Ways to Present
Slice ciabatta horizontally and toast it to create hearty sandwich bases that hold up to juicy fillings. Turn slices into bruschetta with fresh tomatoes and basil, or slice into chunks for a rustic bread bowl to serve dips or fondue.
Make Ahead and Storage
Storing Leftovers
Keep your homemade ciabatta stored loosely covered at room temperature for up to 5 days to maintain its crust without becoming soggy. Avoid airtight containers which trap moisture and soften the crust.
Freezing
Ciabatta freezes beautifully for longer storage. Wrap cooled loaves or rolls tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Reheating
Bring leftover ciabatta back to life by warming in a preheated 350°F oven for about 10 minutes. This revives the crust’s crunch and softens the interior, making it taste nearly fresh-baked again.
FAQs
Can I use all-purpose flour instead of bread flour?
While bread flour gives that characteristic chew and structure, you can substitute all-purpose flour, but expect a slightly softer texture and less open crumb.
Why is the dough so sticky compared to other bread recipes?
Ciabatta dough is intentionally wetter and stickier to create the light, airy crumb and large holes. Resist adding too much flour; embrace the stickiness while handling with floured or oiled hands.
How important is the biga (preferment)?
The biga develops the complex flavor and improves the texture of the bread by allowing yeast and enzymes to ferment slowly overnight. Skipping this step means missing out on some of the signature taste and chewiness.
Can I shape the dough into a sandwich loaf?
Absolutely! Though ciabatta is traditionally rustic and rectangular, shaping it as a sandwich loaf works too—just maintain gentle handling to preserve those precious air bubbles.
What if I don’t have a baking stone?
A baking sheet preheated in the oven works perfectly for baking ciabatta. Just be sure it’s hot so the bread has a strong initial oven spring and crust formation.
Final Thoughts
This Homemade Ciabatta Bread Recipe is genuinely a treasure for anyone who loves the process of baking and the rewards that come with it. Patience and simple ingredients combine to create bread that’s rustic, flavorful, and utterly comforting. I can’t wait for you to experience the joy of pulling your own golden-loaf from the oven and sharing it with those you love. Give this recipe a try soon—you’ll wonder how you ever enjoyed sandwiches without it!
PrintHomemade Ciabatta Bread Recipe
This homemade ciabatta bread recipe features a traditional wet dough technique using a biga preferment to develop deep flavor and an airy crumb. With a sticky, high-hydration dough, multiple stretch-and-folds, and a long fermentation, this bread achieves a rustic crust and soft interior. The baking method utilizes steam created by ice cubes in the oven for a crispy crust. Perfect for sandwiches or as a breadbasket staple, this ciabatta yields 8 rustic rolls or 2 loaves.
- Prep Time: 14 hours
- Cook Time: 25 minutes
- Total Time: 14 hours 25 minutes
- Yield: 8 rolls or 2 loaves
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
For the Biga (Preferment)
- 1 cup (130g) bread flour, spooned & leveled
- 1/8 teaspoon active-dry or instant yeast
- 1/2 cup (120ml) room-temperature water (about 70°F / 21°C)
For the Dough
- 1 teaspoon (3g) active-dry or instant yeast
- 1 cup (240ml) warm water (about 100–110°F / 38–43°C)
- 2 1/2 cups (325g) bread flour, spooned & leveled, plus more as needed
- 1 1/2 teaspoons (8g) table salt
- Olive oil, as needed for coating hands and spatula
Instructions
- Make the biga/preferment: In a large bowl, whisk together bread flour and yeast. Add room-temperature water and mix with a silicone spatula until combined. Cover tightly with plastic wrap and rest at room temperature for 8 to 24 hours.
- Prepare the dough: In a large bowl or stand mixer bowl fitted with dough hook, whisk yeast into warm water and let sit 5-10 minutes until dissolved. Add biga, flour, and salt. Mix gently with spatula or mixer on medium until all flour is moistened and dough is uniform. The dough will be sticky and wet; if needed, grease hands with olive oil to knead lightly.
- 1st rest: Cover dough and rest for 30 minutes at room temperature.
- First stretch-and-fold: Visualize a clock on dough surface; lift dough at 12 o’clock and stretch it over to 6 o’clock, folding down. Turn bowl 90 degrees and repeat, completing 8 folds total (2 full rotations). Cover and rest 30 minutes.
- Repeat stretch-and-folds: Repeat the stretch-and-fold three more times (total 4), with 30 minutes rest between each. After the 4th, cover and refrigerate for 1 to 24 hours.
- Shape the loaves or rolls: Generously flour a work surface. With oiled hands or spatula, scrape dough onto surface and flour top. Stretch gently into a rough 10×7 inch rectangle. For rolls, cut into eight roughly equal pieces (~2.5×3.5 inches). For loaves, cut dough in half to form two 5×7 inch rectangles.
- Transfer to baking sheet: Lightly flour parchment paper on a baking sheet. Using floured hands and scraper, lift dough pieces carefully onto parchment, spaced about 2 inches apart. Gently reshape if needed, keeping rustic appearance.
- Proof before baking: Lightly dust dough tops with flour. Cover loosely with kitchen towel or parchment, letting rest at room temperature for 1 hour.
- Preheat oven: Position oven racks: one at very bottom, one in middle. Place a flat or rimmed baking sheet on middle rack and preheat oven to 450°F (232°C) for about 1 hour to fully heat the baking surface.
- Prepare steaming setup: Scatter several cups of ice cubes in a shallow metal roasting pan, cast iron skillet, or rimmed baking sheet (not glass).
- Bake the bread: Uncover the dough and optionally spritz lightly with water to enhance crust. Quickly slide the parchment with proofed dough onto the preheated baking sheet on middle rack. Immediately place ice cube pan on the bottom rack and close the oven door to trap steam.
- Bake and check doneness: Bake for 20–22 minutes or longer (up to 25 mins) until golden brown. Tap bread bottom; hollow sound indicates done. For accuracy, internal temperature should be 205°F to 210°F (96°C to 99°C).
- Cool before slicing: Remove bread from oven and cool on a wire rack for at least 45 minutes before slicing to prevent gummy texture.
- Storage: Store leftovers loosely covered at room temperature for up to 5 days or refrigerated up to 1 week.
Notes
- Using olive oil on hands and spatula prevents dough from sticking excessively during mixing and folding.
- Biga preferment enhances flavor and improves texture; longer resting times (up to 24 hours) are acceptable.
- Wet and sticky dough is expected for authentic ciabatta; avoid adding too much flour.
- Stretch-and-fold technique develops gluten strength without heavy kneading.
- Steam in the oven from ice cubes helps achieve a crisp crust typical of ciabatta.
- Allow bread to cool fully before slicing to avoid gummy crumb.
- You can shape into rolls or loaves depending on preference.
- Flour surface and tools generously to manage sticky dough easily.
- Resting and fermenting times are flexible within indicated ranges.
