Description
A classic Italian ciabatta bread with a chewy texture, crisp crust, and open crumb. Perfect for sandwiches, bruschetta, or serving warm with olive oil.
Ingredients
2 cups all-purpose flour
1 cup bread flour
1 1/2 cups warm water (about 100°F / 38°C)
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil (optional for brushing)
Instructions
1. In a large bowl, mix warm water and yeast. Let sit for 5 minutes until slightly foamy.
2. Add the flour and salt. Stir with a wooden spoon until a sticky dough forms.
3. Cover the bowl and let rise for 1 hour at room temperature.
4. Using wet hands, stretch and fold the dough from each side into the center. Repeat this process every 30 minutes for 2 hours to build gluten strength.
5. After the final fold, cover and let rise until doubled in size (about 1 hour).
6. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and sprinkle with flour.
7. Gently transfer the dough onto the sheet, shaping it into a rough rectangle without deflating too much.
8. Bake for 20–25 minutes, or until golden brown with a hollow sound when tapped.
9. Cool completely on a wire rack before slicing.
Notes
For extra flavor, refrigerate the dough overnight before baking.
Add herbs or roasted garlic for a savory twist.
Best enjoyed the same day but can be refreshed in the oven for a few minutes before serving.
- Prep Time: 15 mins (plus resting time)
- Cook Time: 25 mins
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 180
- Sugar: 1g
- Sodium: 190mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: ciabatta bread, artisan bread, no knead ciabatta, Italian loaf