Ciabatta is an Italian classic known for its airy crumb, crisp crust, and slightly chewy texture. Making ciabatta at home might seem intimidating, but with this step-by-step recipe, you’ll be baking bakery-quality bread in your own kitchen. Perfect for sandwiches, dipping in olive oil, or serving alongside soups and salads, ciabatta is a versatile and irresistible addition to any meal.
Why You’ll Love This Recipe
Authentic Texture: The high hydration dough creates the signature open crumb.
Simple Ingredients: Just flour, water, yeast, and salt—no fancy additions needed.
Rewarding Process: While it requires patience, the result is worth every step.
Ingredients for Ciabatta
For the Poolish (Pre-Ferment):
All-purpose flour: 1 cup (125 g)
Water: 1/2 cup (120 ml), room temperature
Active dry yeast: 1/4 teaspoon
For the Dough:
All-purpose flour: 3 1/4 cups (400 g)
Water: 1 1/4 cups (300 ml), room temperature
Salt: 2 teaspoons
Active dry yeast: 1 teaspoon
How to Make Ciabatta Bread
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“I’ve now been making these for 30 years. My mom made them for 20 years before me.”
Beef Tips
When I was a kid, I always asked my mom to make this. It was my absolute favorite.
