🥖 The Best Homemade Ciabatta Bread Recipe – Rustic, Airy & Perfectly Crusty

This classic Italian ciabatta is chewy inside, crisp outside, and made with just five simple ingredients. It’s bakery-quality bread from your home kitchen!

🕒 Servings & Timing

• Yield: 2 loaves

• Prep Time: 20 minutes

• First Rise: 1 hour

• Second Rise: 30–45 minutes

• Bake Time: 20–25 minutes

• Total Time: 2.5 hours (includes rise times)

• Dietary Tags: Vegan | Dairy-Free | Simple Ingredients

📝 Ingredients (Checklist Format)

• All-purpose flour (4 cups / 500g)

• Instant yeast (1½ tsp / 5g)

• Warm water (1¾ cups / 410ml)

• Salt (2 tsp / 10g)

• Extra virgin olive oil (3 tbsp / 45ml)

• Optional garnish: Sea salt for sprinkling

🔪 Instructions

1. In one bowl, combine flour and salt. In another, dissolve yeast in warm water.

2. Gradually pour yeast mixture into flour and stir until a shaggy dough forms.

3. Knead on a floured surface for 8–10 minutes until smooth and elastic.

4. Transfer dough to an oiled bowl, cover with a towel or wrap, and let rise until doubled in size (~1 hour).

5. Gently punch down, divide into two, and shape into oval loaves.

6. Place on parchment-lined sheet, cover, and let rise again for 30–45 minutes.

7. Preheat oven to 425°F (220°C). Drizzle loaves with olive oil and sprinkle with sea salt.

8. Bake for 20–25 minutes or until golden brown and hollow-sounding when tapped.

9. Cool on a wire rack before slicing.

💡 Quick Notes

• This is a no-fuss rustic bread—ideal for beginners.

• Don’t skip the second rise—it creates that signature airiness.

• Serve warm with butter, olive oil, or as a sandwich base!

💬 Brief Introduction

Ciabatta is that beautiful, chewy Italian loaf with big air pockets and a crusty shell—the kind of bread you dip into olive oil or stack with prosciutto. I developed this recipe after struggling to find a good crusty bread here in town, and honestly? It’s better than what I used to buy. Whether you’re making garlic toast, paninis, or a side for soup, this ciabatta will be your new go-to loaf.

📸 Step-by-Step Guide

🥄 1. Mix Dry & Wet Separately

• Stir flour + salt in one bowl.

• In another bowl, stir yeast into warm water (not hot—just bath temp).
  💡 Tip: Let the yeast bloom 3–5 minutes if you’re unsure it’s fresh.

🧼 2. Form the Dough

• Combine the wet into the dry to make a sticky, shaggy dough.

• Transfer to floured surface and knead for 10 minutes until springy and smooth.
  💡 No mixer needed—this dough is forgiving and works by hand.

⏱️ 3. Let it Rise

• Place in a lightly oiled bowl.

• Cover and let rise for 1 hour in a warm place (doubled in size).

🔪 4. Shape & Proof

• Punch down gently, divide dough in half, and shape into rough ovals.

• Place on parchment-lined tray and cover for 30–45 minutes.
  💡 Tip: The dough is soft—don’t over-handle or you’ll deflate it.

🔥 5. Bake to Golden Perfection

• Drizzle olive oil and sprinkle sea salt before baking.

• Bake 20–25 minutes at 425°F until golden, crisp, and hollow-sounding when tapped.

• Cool before slicing—this helps set the crumb.

🧂 Ingredient Tips & Swaps

• Flour:

  • Use bread flour for even chewier texture and higher rise.

  • Whole wheat? Sub 1 cup max or it gets too dense.

• Yeast:

  • Instant yeast is easiest.

  • If using active dry, bloom it in the warm water for 5–10 minutes first.

• Olive Oil:

  • Use extra virgin for better flavor and crust crispness.

  • Garlic or herbed oil adds a beautiful touch!

🧁 Serving Ideas & Variations

🥪 Flavor Boosts

• Add 1 tbsp fresh rosemary or thyme to dough

• Fold in roasted garlic cloves before second rise

• Sprinkle with grated Parmesan before baking

🍽️ Serving Suggestions

• Dipped in balsamic and EVOO

• Toasted with smashed avocado and sea salt

• As sandwich bread for paninis or BLTs

• As a soup side—pairs beautifully with tomato basil or lentil soup

🗃️ Storage & Make-Ahead Tips

📦 Storage

• Wrap cooled loaves in a bread bag or foil.

• Store at room temp up to 2 days.

❄️ Freezer-Friendly

• Slice and freeze in zip bags for up to 2 months.

• Toast from frozen or let thaw at room temp.

⏱️ Make-Ahead

• After first rise, refrigerate dough overnight.

• Bring to room temp, shape, and bake the next day.

📊 Nutrition Estimate (Per Slice – 1/8 of a loaf)

Dietary Notes:

• Vegan

• Dairy-Free

• Can be made lower-sodium by reducing salt slightly

❓ FAQs

Q: My dough is too sticky—what should I do?
A: It’s supposed to be tacky, but if it’s unworkable, dust with a touch more flour (not too much or it’ll get dense).

Q: Why didn’t my loaves rise?
A: Likely old yeast or a too-cool environment. Try a warmer place next time.

Q: Can I use a stand mixer?
A: Yes—knead on medium-low speed for 6–7 minutes with the dough hook.

Q: How do I get bigger air pockets?
A: Be gentle during shaping and don’t punch down too hard. Let the dough rise well before baking.

📝 Kristy’s Note

Bread baking can feel intimidating, but this ciabatta is proof that you don’t need fancy techniques or tools—just a bit of patience and a love for that crusty bite. My family devours this in one sitting, especially when we serve it with herbed butter or alongside homemade soup. 🥰

🍞 More Bread Recipes You’ll Love

• W-W Friendly No-Knead Oat Bread

• Garlic Herb Skillet Rolls

• Easy Whole Wheat Sandwich Loaf

• Crustless Cheddar Cornbread Muffins

📣 Call to Action

Tried this Ciabatta? Let me know how it turned out in the comments—or tag your bake on Instagram @KristyCooksW-W. There’s nothing better than seeing your loaves rise to glory! 🥖💛