Description
Learn how to make a delicious ciabatta bread at home with this easy recipe. This artisan loaf has a crusty exterior and a soft, airy interior, perfect for sandwiches or dipping in olive oil.
Ingredients
Scale
For the sponge (biga):
- 1 cup all-purpose flour
- ½ cup water (room temperature)
- ⅛ teaspoon active dry yeast
For the dough:
- All of the sponge
- 2 cups all-purpose flour
- ¾ cup water (room temperature)
- 1¼ teaspoons salt
- ½ teaspoon active dry yeast
- 1 tablespoon olive oil (plus more for greasing)
Instructions
- Start by making the sponge: In a medium bowl, mix 1 cup flour, ½ cup water, and ⅛ teaspoon yeast until smooth. Cover and let sit at room temperature for 12–18 hours, or overnight.
- For the dough: Combine the sponge, 2 cups flour, ¾ cup water, 1¼ teaspoons salt, ½ teaspoon yeast, and 1 tablespoon olive oil. Mix until a sticky, shaggy dough forms. Knead for 8–10 minutes until elastic. Let rise for 1½–2 hours until doubled.
- Turn dough onto a floured surface, shape, and let rest. Preheat oven to 450°F. Bake for 20–25 minutes until golden brown.
- Cool on a wire rack before slicing.
Notes
- Hydration is key for ciabatta’s airy texture.
- Avoid adding too much flour—wet dough is normal.
- A stand mixer or stretch-and-fold method helps manage stickiness.
- Prep Time: 20 minutes (plus overnight rest)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 130
- Sugar: 0g
- Sodium: 240mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
