Ingredients
- 3 cups (375 g) all-purpose flour
- 1 ½ tsp salt
- 1 tsp instant yeast (or 1 ¼ tsp active dry yeast)
- 1 ¼ cups (300 ml) warm water (about 100°F / 38°C)
- 1 tbsp olive oil (optional but adds flavor)
Instructions
1️⃣ Mix the Dough:
In a large bowl, combine flour, salt, and yeast.
Add warm water and olive oil (if using).
Mix with a spoon or spatula until you have a sticky, wet dough — ciabatta dough should be loose and shaggy.
2️⃣ Let It Rise:
Cover the bowl with plastic wrap or a damp towel.
Let rest for 1–2 hours at room temperature, until doubled and full of bubbles.
(This is where the magic happens — no kneading needed!)
3️⃣ Stretch and Fold (Optional for Better Structure):
If you have time, do one or two “stretch and folds” during the rise — gently stretch one side of the dough up and fold it over the center. This builds gluten and improves texture.
4️⃣ Shape the Ciabatta:
Generously flour your counter.
Pour the sticky dough onto it and sprinkle the top with flour.
Gently stretch into a rough rectangle — don’t knead or press too hard; you want to keep those air bubbles!
Cut into 2 long loaves and transfer to a parchment-lined baking sheet.
5️⃣ Second Rise:
Let rest uncovered for 30 minutes while you preheat the oven to 450°F (230°C).
6️⃣ Bake:
Bake for 20–25 minutes, until golden brown and crisp on the outside.
Tap the bottom — if it sounds hollow, it’s perfect!
7️⃣ Cool:
Cool completely on a rack before slicing — ciabatta’s open crumb develops as it cools.
Tips for Success
Keep the dough wet and sticky — that’s what gives ciabatta its airy holes.
Don’t overwork the dough — gentle handling keeps it light.
For extra crisp crust, place a small tray of water in the oven while baking to create steam.
Serving Ideas
Dip in olive oil and balsamic vinegar.
Use for sandwiches (grilled chicken, mozzarella, tomato).
Serve alongside soups or pasta.
Storage
- Store at room temp for 2 days in a paper bag (keeps crust crisp).
- Freeze for up to 2 months — reheat in oven for 5–7 minutes to revive the crust.