Ciabatta bread is known for its crisp crust and light, airy interior - perfect for sandwiches, dipping into soups or simply enjoying with olive oil. This easy homemade version gives you that classic artisan texture without complicated techniques.
We love ciabatta bread, so my 'in-house baker', aka David, decided he'd give it a try, and used the recipe on Silvia Collaca's blog.
The end result is a delicious bread with a soft interior full of lovely big holes and a lovely crust. It's best eaten fresh, but can be refreshed in the oven and will freeze well too.
Tips
- Optional variations:
- Wholemeal ciabatta - use half wholemeal and half plain flour.
- Olive ciabatta - mix chopped olives into the dough.
- Garlic and herb ciabatta - make a garlic butter with 100g of butter, 3 cloves of garlic, crushed and 2 tbsp of flat leaf parsley, finely chopped. Follow the instructions in the quick and easy garlic baguette recipe.
- The dough for this ciabatta bread recipe can easily be split to make 2 smaller breads, or ciabatta rolls.
Frequently Asked Questions
It's a high-hydration dough, which gives it its airy texture.
Handle the dough gently and don't overwork it.
Yes - many recipes use a no-knead method.
Yes - it freezes well once baked.
It may not have proved long enough or was overworked.
Recent new recipes
Category Spotlight...
Mexican
Mexican food is another favourite in our house. You should find something for everyone in this selection of recipes, from different chilli dishes, tacos, enchiladas, quesadillas and burritos, to traditional sides like guacamole, refried beans and pico de gallo salsa. Happy cooking and eating!!
How to make this Ciabatta Bread
Ingredients
- 450g plain flour, plus extra for dusting
- 350ml water, at room temperature
- 1 tbsp olive oil, plus extra for greasing
- 1 tbsp dried yeast
- 2 tsp salt
- a glass of cold water
Instructions
Make the dough:
- In a large bowl, mix the flour, water, oil and yeast. When the yeast is well incorporated, add the salt.
- Mix vigorously with a spatula or with a stand mixer fitted with a dough hook for 5 to 10 minutes or until the dough is shiny and slightly elastic (it will be sticky and wet).
- Put the dough in an oiled bowl to prove for 30 minutes, then stretch it with wet hands and fold it onto itself and leave to rest. At this stage you have 2 options: place the covered bowl in the fridge to slow prove overnight, or for a minimum of 10 hours, or prove at room temperature, in a warm spot, for a further 1.5 to 2 hours or until doubled in size. (Slow proving will add flavour and will ensure you get a moist soft crumb, but you will still have a good ciabatta if you skip that stage.)
- Place a metal bowl, roasting tin or a small skillet in the oven and bring the oven temperature to 220C/200C fan/gas 7.
- Once the dough has proven, you will notice that air bubbles will have formed - don't burst them, they hold the secret to the formation of the holes in the bread! Tip the dough onto a baking tray lined with baking paper, stretch it gently with floured hands and dimple the top lightly.
Bake the bread:
- Put the tray with the dough on it into the hot oven, pour a glass of cold water into the metal bowl, roasting tin or skillet to create steam, close the oven door and bake for 30 to 35 minutes or until risen, golden and the bottom sounds hollow when tapped. You may need to flip the bread upside down to ensure even baking according to your oven. Cool at room temperature over a wire rack for at least 1 hour before slicing.
Recipe Collection Spotlight...
12 Yummy One Pan Meals
I love when there's hardly any dishes to wash up (or put into the dishwasher!)...don't you!?! One pan dishes come in many forms that are cooked on the hob or baked in the oven...or a bit of both.
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Ciabatta Bread
Ingredients
- 450 g (15.9 oz) plain flour plus extra for dusting
- 350 ml (1 ½ cups) water at room temperature
- 1 tbsp olive oil plus extra for greasing
- 1 tbsp dried yeast
- 2 tsp salt
- a glass of cold water
Instructions
Make the dough:
- In a large bowl, mix the flour, water, oil and yeast. When the yeast is well incorporated, add the salt.
- Mix vigorously with a spatula or with a stand mixer fitted with a dough hook for 5 to 10 minutes or until the dough is shiny and slightly elastic (it will be sticky and wet).
- Put the dough in an oiled bowl to prove for 30 minutes, then stretch it with wet hands and fold it onto itself and leave to rest. At this stage you have 2 options: place the covered bowl in the fridge to slow prove overnight, or for a minimum of 10 hours, or prove at room temperature, in a warm spot, for a further 1.5 to 2 hours or until doubled in size. (Slow proving will add flavour and will ensure you get a moist soft crumb, but you will still have a good ciabatta if you skip that stage.)
- Place a metal bowl, roasting tin or a small skillet in the oven and bring the oven temperature to 220C/200C fan/gas 7.
- Once the dough has proven, you will notice that air bubbles will have formed - don't burst them, they hold the secret to the formation of the holes in the bread! Tip the dough onto a baking tray lined with baking paper, stretch it gently with floured hands and dimple the top lightly.
Bake the bread:
- Put the tray with the dough on it into the hot oven, pour a glass of cold water into the metal bowl, roasting tin or skillet to create steam, close the oven door and bake for 30 to 35 minutes or until risen, golden and the bottom sounds hollow when tapped. You may need to flip the bread upside down to ensure even baking according to your oven. Cool at room temperature over a wire rack for at least 1 hour before slicing.
Notes
- Optional variations:
- Wholemeal ciabatta - use half wholemeal and half plain flour.
- Olive ciabatta - mix chopped olives into the dough.
- Garlic and herb ciabatta - make a garlic butter with 100g of butter, 3 cloves of garlic, crushed and 2 tbsp of flat leaf parsley, finely chopped. Follow the instructions in the quick and easy garlic baguette recipe.
- The dough for this ciabatta bread recipe can easily be split to make 2 smaller breads, or ciabatta rolls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE