Ciabatta

The best Ciabatta ! 🥖✨ Rustic, chewy, and full of flavor—this Italian bread is perfect for sandwiches or dipping in olive oil. 🌿

Ingredients:

Before you start, gather the following ingredients:

Bread Flour: 4 cups (500 g)

Water: 1½ cups (360 ml), warm

Active Dry Yeast: 1 packet (2¼ tsp)

Olive Oil: 2 tbsp (30 ml)

Salt: 2 tsp (10 g)

Step-by-Step Instructions:

1. Activating the Yeast:

The first step in making Ciabatta is activating the yeast. This is a crucial step as it helps the dough rise and gives the bread its characteristic airy texture.

In a bowl, combine the warm water and yeast. Stir gently to dissolve the yeast in the water.

Let the mixture sit for about 10 minutes, or until the yeast becomes frothy and bubbly. This shows that the yeast is active and ready to do its job in the dough.

2. Mixing the Dough:

Now that your yeast is activated, it’s time to mix the dough.

In a large mixing bowl, combine the bread flour and salt. Make a well in the center of the dry ingredients.

Gradually pour the yeast mixture and olive oil into the well. Using a spoon or your hands, mix until a sticky dough forms. The dough should be slightly shaggy and wet — this is normal for Ciabatta and gives it its signature texture.

If the dough feels too dry, you can add a tablespoon of water at a time until the consistency is right. It’s important that the dough remains slightly sticky but manageable.

3. First Rise:

Once the dough is mixed, it’s time to let it rise. This process is crucial for developing the bread’s structure and flavor.

Cover the bowl with a damp cloth or plastic wrap. Let it sit in a warm, draft-free place for 1 to 2 hours. The dough should double in size during this time.

The fermentation process is where all the magic happens. As the yeast ferments the dough, it releases carbon dioxide, which makes the dough rise and become light and airy.

4. Shaping the Ciabatta:

After the dough has risen, it’s time to shape it into the classic Ciabatta loaves. The beauty of Ciabatta lies in its rustic, irregular shape, so don’t worry about being too precise.

Gently turn the dough onto a floured surface. Be careful not to deflate it too much — you want to preserve as much air as possible.

Divide the dough in half, shaping each half into an oblong loaf. Use your hands to gently stretch and fold the dough, maintaining its airy structure.

Place the loaves on a baking sheet lined with parchment paper. Leave some space between them to allow for expansion during the second rise.

5. Second Rise:

Now, let the loaves rise again to achieve the soft, open crumb that makes Ciabatta so irresistible.

Cover the shaped loaves with a clean kitchen towel or plastic wrap. Allow them to rise for 30 to 45 minutes, or until they’ve puffed up and are slightly jiggly to the touch.

While the loaves are rising, preheat your oven to 450°F (230°C). Make sure the oven is fully preheated before placing the loaves inside.

6. Baking the Ciabatta:

It’s time to bake the loaves to golden perfection.

Place the baking sheet with the loaves in the preheated oven.

Bake the Ciabatta for 20 to 25 minutes, or until the loaves are golden brown and have a crisp, crackling crust. You can check for doneness by tapping the bottom of the loaves. If they sound hollow, they’re ready.

For an extra-crispy crust, you can place a small dish of water in the bottom of the oven to create steam while the bread bakes.

7. Serving and Enjoying:

Once the Ciabatta loaves are done, let them cool on a wire rack before slicing.

Ciabatta is best served fresh, but it can be stored for up to 2 days in an airtight container. To refresh it, simply warm the bread in the oven for a few minutes.

Slice and serve it with your favorite dips, or use it for sandwiches. The chewy, airy texture pairs beautifully with olive oil, balsamic vinegar, or roasted garlic.