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Freshly baked homemade ciabatta bread with a crispy crust and soft texture

Ciabatta Bread

This Homemade Ciabatta Bread recipe creates a rustic loaf with an airy crumb and a crispy, blistered crust, perfect for sandwiches or bruschetta.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 1 loaf
Course: Bread, Snack
Cuisine: Italian
Calories: 130
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 500 g all-purpose flour Choose a brand with moderate protein (10–12%) for good gluten formation.
  • 400 ml water Use lukewarm water (around 24–27°C / 75–80°F).
  • 10 g sea salt Use fine sea salt for even distribution.
  • 7 g active dry yeast Proof before adding if desired.
  • 1 tablespoon olive oil Use good-quality extra-virgin olive oil.

Method
 

Preparation
  1. In a large bowl, combine the flour, sea salt, and active dry yeast, keeping the salt a little away from direct contact with the yeast. Stir briefly to distribute everything evenly.
  2. Gradually pour the 400ml water into the dry mix while stirring with a wooden spoon or dough scraper until a very sticky, shaggy dough forms.
  3. Turn the dough out onto a floured surface and knead for about 10 minutes, using a folding and stretching motion.
  4. Place the dough in a greased bowl, cover tightly, and let rise in a warm area for 1–2 hours until doubled in size.
  5. Preheat the oven to 220°C (428°F), about 20 minutes before baking.
  6. Gently shape the dough into a loose rectangle and transfer to a parchment-lined baking sheet.
  7. Let the shaped dough rest for another 30 minutes, covered with a damp cloth.
  8. Bake for 25–30 minutes until the crust is deep golden brown.
  9. Allow the bread to cool on a rack for at least 30–60 minutes before slicing.

Notes

For optimal storage, wrap in a kitchen towel or paper bag. For longer storage, slice and freeze. Consider adding toppings like garlic powder or herbs to enhance flavor.