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Homemade Ciabatta

Transport your senses to the heart of Italy with our Homemade Ciabatta recipe. This iconic Italian bread, known for its rustic appearance and open crumb structure, brings a touch of artisanal elegance to your table. Immerse yourself in the art of bread-making as you create these light and airy loaves that capture the essence of traditional Italian baking.
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The Story

Ciabatta, meaning "slipper" in Italian, is a classic bread celebrated for its chewy texture and distinct, irregular shape. Our Homemade Ciabatta recipe embraces the simplicity of ingredients—flour, water, yeast, and salt—to deliver a bread with a crisp crust and an airy interior. Whether enjoyed with olive oil, used for sandwiches, or served alongside a hearty soup, these loaves are a testament to the craftsmanship of Italian baking.


4 cups bread flour
1 1/2 teaspoons salt
1/4 teaspoon active dry yeast
2 cups lukewarm water
2 Servings

Prep Time:

12 Hrs 0 Mins

Cook Time:

0 Hrs 25 Mins

Total TIme:

0 Hrs 0 Mins



In a large mixing bowl, combine the bread flour and salt. In a separate small bowl, dissolve the active dry yeast in lukewarm water.


Pour the yeast mixture into the flour and stir until a sticky dough forms. Cover the bowl with plastic wrap and let it ferment at room temperature for 12-14 hours or overnight.


The next day, preheat the oven to 475°F (245°C). Place a baking stone or an inverted baking sheet in the oven.


Generously flour a work surface. Turn the dough out onto the floured surface, being careful not to deflate it too much.


Divide the dough into two portions and shape each into an elongated rectangle, approximately 10 inches long.


Transfer the shaped loaves to a well-floured couche or kitchen towel, creating folds between each loaf to prevent them from sticking together.


Cover the loaves with the couche or towel and let them rise for 1-2 hours, or until they increase in size.


Carefully transfer the risen loaves onto the preheated baking stone or sheet.


Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the loaves sound hollow when tapped.


Allow the Homemade Ciabatta to cool on a wire rack before slicing and serving.

Tips for this recipe

For an extra burst of flavor, add herbs like rosemary or thyme to the dough during the initial mixing stage. Serve the Ciabatta with a drizzle of olive oil, balsamic vinegar, and a sprinkle of sea salt for an authentic Italian experience.

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