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Easy Homemade Ciabatta Bread Recipe

This authentic ciabatta bread recipe uses a traditional biga and high-hydration dough to create the signature airy crumb, crispy crust, and rich fermented flavor of classic Italian ciabatta. Simple ingredients and step-by-step guidance make bakery-quality results achievable in any home kitchen.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 18 hours
Servings: 12 ciabatta rolls
Course: Bread
Cuisine: Italian
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 cup bread flour 130g
  • 1/8 teaspoon active-dry or instant yeast
  • 1/2 cup room-temperature water 120ml
  • 1 teaspoon active-dry or instant yeast
  • 1 cup warm water 240ml
  • 2.5 cups bread flour 325g
  • 1.5 teaspoons salt
  • 1 tablespoon olive oil

Method
 

  1. Mix bread flour, yeast, and water to form the biga. Cover and ferment 12–16 hours until bubbly and doubled.
  2. Dissolve yeast in warm water. Add biga and mix well. Add bread flour and salt to form a wet, sticky dough.
  3. Let dough rest 1 hour, performing stretch-and-folds every 20 minutes.
  4. Turn dough onto a floured surface and divide into 12 pieces. Gently shape into 3×4-inch rectangles.
  5. Place pieces on parchment-lined baking sheets and proof 45–60 minutes until slightly puffy.
  6. Preheat oven to 450°F (230°C) with a metal tray inside. Add hot water to create steam and bake rolls 15–20 minutes until golden.

Notes

Use high hydration for an open crumb. Avoid over-flouring during shaping to preserve ciabatta’s signature air pockets.