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Homemade Ciabatta Bread Recipe - Perfect for Sandwiches & Panini (Quick & Overnight Methods)

An easy, authentic Italian ciabatta bread recipe with a perfectly crisp crust, light airy crumb, and bakery-quality flavor — all from your home kitchen.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 1 large ciabatta loaf (8 servings)
Course: Bread
Cuisine: Italian
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2.25 tsp active dry yeast
  • 4 cups all-purpose flour
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1.5 cups warm water 105–115°F/40–46°C

Method
 

  1. In a large bowl, whisk warm water and yeast. Let sit 5–10 minutes until foamy.
  2. Add flour and salt directly to the bowl, then drizzle in olive oil. Mix until a wet, shaggy dough forms.
  3. Cover and let rest 1–2 hours at room temperature, or refrigerate 12–24 hours for deeper flavor.
  4. Generously flour your work surface and gently turn out the dough, preserving air bubbles.
  5. Pat lightly into a rectangle about 1 inch thick and divide if desired into smaller loaves.
  6. Transfer to parchment-lined baking sheet and proof 30–60 minutes while preheating oven to 450°F (230°C).
  7. Slide parchment onto preheated baking stone or sheet. Add 1 cup hot water to a pan on the oven bottom for steam.
  8. Bake 20–25 minutes until golden and hollow-sounding when tapped. Cool at least 30 minutes before slicing.

Notes

Use minimal handling and avoid adding extra flour — stickiness is key to ciabatta’s airy texture. For best flavor, refrigerate overnight for slow fermentation.