Easy Ciabatta Bread Recipe (2024)

This post may contain affiliate links. Read our disclosure policy.

Easy ciabatta bread recipe or Italian “slipper bread ”. Authentic, homemade fromscratch, veganandperfect to dunk in a hearty bowl of soup.

Jump to Recipe

what is ciabatta bread ?

Originally from the Veneto area, ciabatta is a rustic Italian bread made with an overnight starter and cooked just like a pizza on a preheated pizza stone or in a wood fired pizza oven. Invented by Francesco Favaron in 1982, it is the perfect bread for sandwiches a.k.a panini, bruschetta or just to dip in your favorite sauces.

Very easy to make at home using a mixer, but you will need to plan in advance for the starter or Biga. Don’t be intimated, this is a sticky wet dough hence those nice holes, so just roll with it, the mixer will do all the work for you. Don’t be tempted to add extra flour, trust the process and all will be well!

Are there eggs & dairy in ciabatta bread ?

Egg and dairy free, ciabatta is a vegan bread made with water, flour and yeast.

what do you use ciabatta bread for ?

make sandwiches / panini

garlic bread

dunk into your favorite soup or sauce

top with pesto, tomatoes & olives

use in stuffing

enjoy fresh.

how to make easy ciabatta bread recipe from scratch:

Step 1: Prepare the “ biga “or sponge at least 12 hours in advance and up to 24 hours.

Step 2: Make theciabatta dough in the mixer.

Step 3: Let the dough rise.

Step 4: Form 2 long loaves and allow to rise again a second time.

Step 5: Bake the bread.

P.S. As always if you make this recipe please come back here to rate, snap a photo and tag me with #VeggieSociety on Instagram, I love seeing what you make. ~ Florentina Xo’s

Easy Ciabatta Bread Recipe (6)

Easy Ciabatta Bread

Easy ciabatta bread recipe or Italian “ slipper bread ”. Authentic, homemade from scratch, vegan and perfect to dunk in a hearty bowl of soup.

Print Recipe

Prep Time:15 minutes mins

Cook Time:25 minutes mins

Resting time:12 hours hrs

Total Time:40 minutes mins

Ingredients

For the Bread:

  • 2 cups organic bread flour
  • 1/2 tsp dry active yeast
  • 1.5 tsp sea salt
  • 11 tbsp filtered water
  • 1 tbsp extra virgin olive oil
  • 2 tbsp warm cashew milk (or water)

For the Starter / Biga:

  • 1 cup organic bread flour
  • 1/3 cup filtered water, at room temperature
  • 1/8 tsp active dry yeast
  • 2 tbsp warm water

Instructions

Make the Starter:

  • Make your starter the night before you plan to bake the bread (this can be made up to 24 hours in advance).

    Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minutes.In a medium size mixing bowl stir together the yeast mixture with the flour and the water until combined. Cover with plastic wrap and allow it to sit at room temperature overnight. If preparing it in the morning then let it sit until evening and up to 24 hours.

Make the Ciabatta Bread:

  • Use your stand mixer and combine the yeast and the warm milk. Let it sit for a few minutes until creamy. Add the starter, olive oil, flour, sea salt and water and mix together for about 10 minutes until everything is incorporated.

  • Prepare a large bowl lightly oiled with olive oil. Transfer the bread dough to it and cover with plastic wrap. Allow it to sit until doubled in size, up to 2 hours.

  • Turn the bread dough onto a well floured surface and with floured hands cut it in half. Form 2 long loaves shaping carefully from the sides, do your best not to press the dough from the top so it doesn’t deflate. This is crucial to get a light and airy loaf with lots of irregular holes.

    (Optional: Use a sharp knife to cut a shallow slit lengthwise in the top of the loaf)

  • Transfer the loaves to a parchment lined baking sheet, pizza peel, or a piece of cardboard.Lightly dampen a tea towel and cover the loaves. Allow them to rise again until doubled in size, up to 2 hours.

  • Meanwhile preheat your oven to 425” F with a pizza stone in the center for one hour before planning to bake the bread.

  • Transfer one of the loaves (with the parchment paper) to the preheated pizza stone and spray lightly with water. Bake for about 25 minutes until golden brown to your liking.Transfer to a wire rack and allow to cool completely before slicing it with a serrated knife.

Notes

  • To get a crusty loaf make sure to use a pizza stone and also create some extra steam by placing a dish filled with water on the bottom of the oven as it heats up. Add more water if needed before baking the bread. Allow the loaves to cool insidethe oven after baking with the oven door slightly open.
  • To obtain theultimate crusty ciabatta loaf a wood fired pizza oven is the best way to bake it.

Nutrition

Calories: 744kcal | Carbohydrates: 136g | Protein: 22g | Fat: 10g | Saturated Fat: 1g | Sodium: 1765mg | Potassium: 187mg | Fiber: 4g | Calcium: 28mg | Iron: 1.7mg

Course: Appetizer

Cuisine: Italian

Keyword: Ciabatta Bread

Servings: 2 loaves

Calories: 744kcal

Author: Florentina

You’ll Also Love:

Easy Ciabatta Bread Recipe (2024)

FAQs

Is ciabatta bread soft or hard? ›

Italian ciabatta is a beloved bread that is renowned for its unique flavor and texture. It is a slipper-shaped bread with a crispy crust and a soft, airy crumb. Although it has become a staple in bakeries and restaurants around the world, few people know about its fascinating history.

What makes ciabatta bread different? ›

Ciabatta bread is characterised by its crusty finish, and big holes inside the dough, which is often achieved by a long, slow rise, and high hydration.

What is the secret to a soft and fluffy bread? ›

Add Milk

To make your bread soft and fluffy, another trick used by commercial bakers is replacing water with milk. Milk has fats which make bread softer. We at Old Bridge Bakery, carrying years of tradition of bread making, provide authentic and delicious loaves of bread in different flavours. Come and enjoy!

Can you make ciabatta without bread flour? ›

Flour – For this recipe, we use all-purpose flour. It has the perfect amount of protein to produce a ciabatta with a perfect rise and airy texture. Substituting bread flour will result in a denser, chewier, and less airy loaf of bread.

What is the difference between artisan bread and ciabatta bread? ›

Ciabatta loaves are more moist and spongy than most artisan breads. This is largely due to the addition of olive oil in the dough. Ciabatta is generally milder than sourdough but still has a slightly tangy, rustic sort of flavor.

How wet should ciabatta dough be? ›

Traditional Ciabatta: An Overview

Ciabatta dough is wet and sticky with hydration levels often 80% or higher.

Which is healthier ciabatta or sourdough? ›

Sourdough bread is healthier than traditional ciabatta bread. Ciabatta bread is a popular type of Italian bread, and therefore, is less nutritious than sourdough bread due to the leavening agent used. However, if you are searching for a healthier ciabatta bread, you can choose one made with sourdough or whole grains.

How healthy is ciabatta bread? ›

Rich in Nutrients and Fibre

The primary ingredients in ciabatta are whole grains. Whole grains have many nutritional benefits as they are rich in fibre and contain high amounts of B vitamins, including niacin, thiamine, and folate. Studies suggest that whole grains are an excellent energy source and complex carbs.

What is a fun fact about ciabatta bread? ›

The name derives from its appearance, as ciabatta in Italian means 'slipper', referring to its long, flat shape. Although throughout history there have been many breads that resemble ciabatta, the exact bread variety is actually quite new on the scene in regards to other traditional Italian breads.

How do bakeries get their bread so soft? ›

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

Does kneading bread longer make it fluffier? ›

Overworking the dough can cause the gluten strands to break down, resulting in a tough and dense bread. To ensure a light and fluffy texture, knead the dough just until it becomes smooth and elastic. This usually takes about 7-10 minutes by hand or 5 minutes in a stand mixer.

Why won't my ciabatta bread rise? ›

To avoid future flops, check out these reasons your bread might not be rising.
  1. The Yeast Is Too Old. TMB studio. ...
  2. The Water Is Too Hot. TMB studio. ...
  3. It's Too Cold. TMB studio. ...
  4. Too Much Salt. TMB studio. ...
  5. Too Much Sugar. TMB studio. ...
  6. Too Much Flour. TMB studio. ...
  7. Using Whole Grains. TMB studio. ...
  8. The Exterior Is Too Dry. TMB studio.
Feb 19, 2021

Why is ciabatta so airy? ›

Ciabatta is a high hydration bread made using flour, salt, yeast, water, and sometimes olive oil. Typically it is made using a high protein bread flour and a pre-ferment like a poolish or a biga and requires long, slow rise times to build that airy texture.

Why is my ciabatta not crispy? ›

If your crust is becoming soft too quickly and not staying crispy you simply need to bake the bread longer. The best way to do this is to lower the temperature of your oven slightly and bake a few more minutes to achieve the same color you would have at the higher temperature.

Is ciabatta softer than sourdough? ›

For example, ciabatta bread has a higher water content, giving ciabatta an airier and lighter texture compared to sourdough bread. Ciabatta bread also has a crustier outer layer while sourdough bread tends to be chewier. These two types of bread also have differences in taste.

How do you soften hard ciabatta bread? ›

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

What are the texture characteristics of ciabatta bread? ›

The typical ciabatta has a low rounded cross-section, a custardy interior crumb riddled with large holes, a thin-crispy-chewy crust, and a wrinkled-looking exterior from being coated in flour before baking.

Is ciabatta softer than focaccia? ›

Here are three differentiating points between focaccia and ciabatta: Texture: Focaccia has a lightweight, cake-like consistency that is similar to pizza dough. On the other hand, ciabatta has a dense consistency and a chewy texture. Baking: Focaccia is baked as a flatbread, while Ciabatta is baked as loaves.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Domingo Moore

Last Updated:

Views: 6008

Rating: 4.2 / 5 (53 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Domingo Moore

Birthday: 1997-05-20

Address: 6485 Kohler Route, Antonioton, VT 77375-0299

Phone: +3213869077934

Job: Sales Analyst

Hobby: Kayaking, Roller skating, Cabaret, Rugby, Homebrewing, Creative writing, amateur radio

Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.