This Authentic Italian Ciabatta Bread Recipe is a fantastic way to bring the taste of artisan bread into your own kitchen. With its crispy crust, light and airy interior, and rustic appearance, ciabatta is a versatile bread that can be enjoyed in many different ways. While the dough may be a bit sticky to work with, the end result is well worth the effort.
1. Authentic Italian Ciabatta Bread Recipe
Ingredients
For the biga (starter)
- 250g (2 cups) bread flour
- 175g (¾ cup) water, room temperature
- 1 pinch of instant yeast (about ⅛ teaspoon)
For the dough
- 500g (4 cups) bread flour
- 325g (1 ⅓ cups) water, room temperature
- 10g (2 teaspoons) salt
- 2 teaspoons instant yeast
- 2 tablespoons olive oil
Instructions
Step 1: Prepare the Biga (Preferment)
Mix the biga: In a medium bowl, combine 250g bread flour, 175g water, and a pinch of yeast. Stir until all the flour is moistened and forms a sticky dough.
Ferment the biga: Cover the bowl with plastic wrap or a towel and let it ferment at room temperature for 12-16 hours, or until it becomes bubbly and has a slightly domed shape. The biga will develop the flavor and structure for the ciabatta.
Step 2: Make the Dough
Combine the ingredients: In a large mixing bowl, add the biga, 500g bread flour, 325g water, 2 teaspoons instant yeast, and 2 tablespoons olive oil. Stir together until it forms a shaggy dough.
Add salt: Add the 10g salt and mix it in thoroughly.
Step 3: Knead the Dough
Knead: Ciabatta dough is very wet and sticky, so it’s best to knead it using the stretch-and-fold method:
- Wet your hands to prevent sticking, gently lift one side of the dough, and fold it over onto itself.
- Rotate the bowl 90 degrees and repeat. Do this 3-4 times.
Rest and repeat: Let the dough rest for 30 minutes, then perform another round of stretch-and-folds. Repeat this process 3 times over the course of 2 hours. This will build the dough’s gluten structure and give it strength.
Step 4: First Rise (Bulk Fermentation)
Bulk fermentation: After the stretch-and-folds, cover the dough and let it rise in a warm place for 2-3 hours, or until it has doubled in size and is full of air bubbles.
Step 5: Shape the Dough
Prepare the work surface: Generously flour your work surface and turn the dough out onto it. Ciabatta dough is very sticky, so don’t be afraid to use plenty of flour.
Gently shape: Divide the dough into two equal pieces. Gently lift and stretch the dough into rough rectangles or slipper-like shapes, being careful not to knock out too much air.
Second proof: Transfer the shaped dough onto a well-floured kitchen towel or parchment paper. Cover lightly with a towel and let it proof for 45-60 minutes, or until slightly puffed.
Step 6: Preheat the Oven
Preheat the oven: Place a baking stone or baking sheet in the oven and preheat to 475°F (245°C). If you want a crispier crust, place a shallow pan in the bottom of the oven to create steam later.
Step 7: Bake the Ciabatta
Transfer the dough: Gently transfer the dough onto the preheated baking stone or sheet. If using parchment paper, you can slide the dough onto the stone with the paper underneath.
Create steam: To get a crispy crust, pour 1 cup of hot water into the shallow pan at the bottom of the oven to create steam. Quickly close the oven door to trap the steam inside.
Bake: Bake the ciabatta for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 8: Cool and Serve
Cool on a wire rack: Once baked, remove the loaves from the oven and let them cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set properly.
Serve: Enjoy your ciabatta bread with a drizzle of olive oil, as part of a sandwich, or served alongside your favorite Italian dishes.
2. Tips for Perfect Ciabatta
Hydration Is Key: Ciabatta dough is very wet, which is what gives it the characteristic open crumb. Don’t be tempted to add too much flour—it should be sticky!
Use Stretch and Fold: The stretch-and-fold technique is essential for developing gluten without overworking the dough. This method helps improve the dough’s structure and strength.
Steam for the Perfect Crust: Baking with steam helps create a crispy, crackling crust. If you don’t have a pan for water, you can mist the oven with water during the first 10 minutes of baking.
Handle Gently: When shaping ciabatta, be as gentle as possible to avoid deflating the dough. You want to preserve the air bubbles that give ciabatta its light, airy texture.
3. Variations
Rosemary and Olive Ciabatta: Add chopped fresh rosemary and pitted olives during the final stretch-and-fold for a flavorful, aromatic twist.
Whole Wheat Ciabatta: Replace 20-30% of the bread flour with whole wheat flour for a heartier, more rustic loaf.
Ciabatta Rolls: Instead of shaping two large loaves, divide the dough into 8-10 smaller pieces and shape them into individual rolls. These are perfect for sandwiches or serving as dinner rolls.
4. Suggested Pairings
This Homemade Ciabatta Bread pairs wonderfully with a variety of dishes. Here are a few serving suggestions:
Olive Oil and Balsamic Dip: Serve ciabatta with a side of extra virgin olive oil and balsamic vinegar for dipping.
Panini Sandwiches: Ciabatta’s light but chewy texture makes it ideal for grilled panini sandwiches.
Soup and Stew: Pair with a hearty soup or stew, like tomato basil soup or beef stew, to soak up the flavorful broth.
Bruschetta: Toast slices of ciabatta and top with fresh tomatoes, garlic, and basil for a traditional Italian bruschetta.
5. Leftovers and Storage
Storing: Store ciabatta at room temperature, wrapped in a clean kitchen towel or in a paper bag, for up to 2 days. Avoid plastic bags, as they can make the crust soft.
Freezing: Ciabatta freezes well. Wrap the loaves in plastic wrap, then in foil or a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature and reheat in a 350°F oven for about 10 minutes to restore the crust.
This authentic Italian ciabatta bread recipe brings the rustic flavors of Italy right to your kitchen. With its thin, crispy crust and open, airy crumb, ciabatta is the perfect bread for sandwiches, dipping, or simply enjoying with olive oil. While the dough can be a bit tricky to handle, patience and practice will reward you with a delicious, homemade loaf that will impress family and friends alike.
