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Easy Ciabatta Bread Recipe: Bakery-Quality Loaves at Home

Learn how to make authentic ciabatta bread with a perfectly crisp crust and an airy, open crumb. This step-by-step guide walks you through each stage of the process so you can bake bakery-quality Italian bread at home with simple ingredients and techniques.
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Prep Time 15 minutes
Servings: 2 loaves (about 8–10 servings)
Course: Bread
Cuisine: Italian
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 2 1/4 teaspoons active dry yeast or 1 1/2 teaspoons instant yeast
  • 1 1/2 cups warm water approximately 110°F/45°C
  • 1 teaspoon sugar
  • 3 1/4 cups bread flour plus more for dusting
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil
Optional Flavor Enhancements:
  • 1 –2 teaspoons finely chopped fresh rosemary or thyme
  • Sea salt flakes for finishing
  • Additional olive oil for brushing or dipping

Method
 

  1. Activate the Yeast: In a large bowl, combine yeast, warm water, and sugar. Stir gently and let sit for 5–10 minutes until foamy.
  2. Mix the Sponge: Add 2 cups bread flour and salt. Stir until smooth and thick like pancake batter.
  3. Incorporate Remaining Flour: Gradually add the remaining 1 1/4 cups flour, stirring continuously until a sticky dough forms.
  4. First Rise: Transfer dough to an oiled bowl, turn once to coat, cover, and let rise in a warm area for 1–2 hours until doubled and bubbly.
  5. Shape: Dust your work surface generously with flour. Turn out dough and divide into two portions. Shape each into a flat rectangle about 1 inch thick using wet hands.
  6. Second Rise: Place loaves on parchment-lined baking sheets, cover loosely, and let rise for 30 minutes until puffy and jiggly.
  7. Preheat Oven: Heat oven to 425°F (220°C). Place a shallow pan of water on the lower rack to create steam.
  8. Bake: Bake for 20–25 minutes until golden brown and hollow-sounding when tapped. Internal temperature should be 205–210°F.
  9. Cool: Transfer to a wire rack and cool for at least 15–20 minutes before slicing.

Notes

Store cooled ciabatta in a paper bag at room temperature for 1–2 days. For longer storage, freeze tightly wrapped for up to 3 months. Refresh in a 350°F oven for 5–10 minutes before serving to restore crust crispness.