Easy Homemade Ciabatta Bread
This homemade ciabatta bread is surprisingly easy and takes very little hands-on time. The no-knead bread makes fantastic sandwiches (panini) and toast.
This easy homemade ciabatta bread is wonderfully simple — no kneading, no complicated shaping, and very little hands-on time. The dough rises into a light, airy loaf with that classic open crumb and crisp crust. All you need is a bowl, a spatula, and a baking sheet.
Ciabatta makes fantastic sandwiches, especially when sliced horizontally for panini-style fillings. It’s equally delicious served warm with olive oil or alongside soups and pasta dishes. Once you try this streamlined version, you’ll want to make it again and again.
What You’ll Like About This Dish
No-knead method. The dough develops gluten and structure without any kneading.
Beautiful texture. Airy interior with a crisp, rustic crust.
Minimal effort. Just mix, rise, shape, and bake.
Versatile. Excellent for sandwiches, dipping, or serving with Italian meals.
Ingredient Notes
- Yeast: Instant or active dry both work; if using active dry, dissolve it briefly in warm water first.
- Water: Hydrates the dough and helps create ciabatta’s open crumb (high hydration is key).
- Flour: All-purpose flour works well; bread flour gives a slightly chewier texture.
- Sugar: Helps activate the yeast and lightly enhances browning.
- Salt: Essential for flavor and dough structure.
Steps to Make Easy Homemade Ciabatta Bread
- Combine the water, yeast, flour, sugar, and salt to make a soft, sticky dough.
- Sprinkle the top lightly with flour.
- Cover and let rise in a warm, draft-free place until doubled.
- Line a baking sheet with parchment and dust generously with flour.
- Scrape the dough onto the sheet and shape into a loose oblong loaf.
- Sprinkle with flour and cover while the oven heats.
- Heat the oven to 425°F and create steam using a pan of hot water or spritzing.
- Bake until deeply golden, about 25 minutes, or until it reaches 200–210°F internally.
- Cool before slicing.
Tips
- Handle the dough gently — ciabatta’s airy texture comes from not overworking it.
- Use plenty of flour on your hands and parchment to prevent sticking.
- Create steam in the oven for the crispiest crust.
- Let the bread cool completely before slicing to preserve the crumb structure.
Recipe Variations
- Herb ciabatta. Add rosemary, thyme, or Italian seasoning to the dough.
- Garlic loaf. Brush warm ciabatta with garlic butter.
- Whole wheat version. Replace up to 1 cup of flour with whole wheat flour.
- Olive-studded loaf. Fold in chopped olives before shaping.
- Cheesy ciabatta. Add shredded Parmesan or Asiago on top before baking.
Serving Suggestions
- Serve with olive oil and balsamic for dipping.
- Add sliced meats, cheese, or grilled vegetables for sandwiches.
- Pair with soups, pasta, or salads.
- Choose toasted slices for crostini or bruschetta.
- Slice horizontally for homemade panini.
How to Store
Room temperature: Store in a paper bag or lightly wrapped for 2 days to maintain the crust.
Freeze: Freeze whole or sliced, wrapped tightly, for up to 2 months.
Reheat: Warm in a 325°F oven for 8–10 minutes to refresh the crust.
Easy Homemade Ciabatta Bread
Ingredients
- 2 1/2 teaspoons instant yeast
- 1 1/2 cups water, lukewarm, 12 ounces
- 3 cups flour, 13 1/2 ounces
- 1 teaspoon sugar
- 1 1/2 teaspoon salt
Instructions
- In a mixing bowl, combine the water, yeast, flour, and salt. Stir to make a soft dough. Sprinkle the top of the dough with 1 tablespoon of flour.
- Cover the bowl with plastic wrap or a kitchen tea towel and place in a warm, draft free place for about 1 1/2 hours, or until doubled in bulk.
- Line a baking sheet with parchment paper and sprinkle liberally with flour.
- Scrape the dough out onto the parchment paper and use a board scraper to shape the dough into an oblong loaf. Sprinkle the top of the dough with more flour and cover with a tea towel until the oven has preheated.
- Heat the oven to 425 F. Place a small pan of hot water in the bottom of the oven to create steam. Alternatively, when baking the bread, spritz the bottom of the oven with water a few times early in the baking.
- Bake the ciabatta for about 25 minutes. If you have a good instant-read thermometer, the internal temperature should be around 200 F to 210 F.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
