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+ servings
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5 from 13 votes

Homemade Ciabatta Bread

This crispy crusted ciabatta bread has a soft, warm center with little crannies that are perfect for dipping into butter, soups, dips, and more!

Ingredients

Yeast Starter Dough:  (Needs to sit for 8-12 hours. Overnight works well too)

  • 1/2 tsp. rapid rise yeast
  • 3/4 cup room temperature water
  • 1 cup bread flour or all-purpose flour

Ciabatta Dough:

  • 1/2 teaspoon rapid rise yeast
  • 3/4 cup room temperature water
  • Yeast Starter Dough, from above
  • 2 cups bread flour or all-purpose flour
  • 1 1/2 teaspoons salt

Instructions

Phase One: Starter Dough:

  • Combine the ingredients in a medium bowl, stirring well. Cover with Saran Wrap and let it sit at room temperature for 8-12 hours, or overnight. This dough doesn't rise so you won't need excess room in the bowl. 

Phase Two: Ciabatta Dough:

  • In a large bowl, combine the yeast and the water. Add the starter dough and mix gently. Add the flour and salt and mix until combined.
  • Use a hand mixer and mix the dough on low for 3 minutes, then let it sit for 10 minutes.
  • Repeat, mixing for another 3 minutes and letting it sit for 10.
  • Remove the dough with a silicone spatula and drop into a large oiled bowl. Cover with plastic wrap and let it sit for 45 minutes.
  • Use the same silicone spatula and drop the dough onto a floured surface. Sprinkle the top of the dough with flour. The dough will be extremely sticky. 
  • Take one end of the dough and fold it up into the middle. Take the other end, and fold that one into the middle.
  • Sprinkle more flour on top of the dough and let it sit for 15 minutes.
  • Repeat the two prior steps again, folding and letting it sit for another 15.
  • Take the bread and create an 8x8 inch square.
  • Use a sharp knife and cut the square in half. Cover each of the loaves with a light dish towel and let it sit for about 30 minutes.
  • Preheat the oven to 475 degrees while it sits.
  • Gently lift the loaves onto a greased baking sheet, trying to touch them the least amount possible.
  • Bake for 17-25 minutes, (mine was ready after 17 exactly so I’d keep an eye on it a little before that time.)
  • Let it cool on a cooling rack and then slice it up and serve!

Nutrition

Calories: 69kcal, Carbohydrates: 13g, Protein: 2g, Sodium: 175mg, Potassium: 21mg, Calcium: 3mg, Iron: 0.2mg