Italian bakers invented ciabatta in 1982 specifically to compete with French baguettes—its slipper shape traps steam for that open, airy crumb.
Ciabatta Bread
Get ready to elevate your bread game with this delightful ciabatta recipe! With just a handful of key ingredients like high-quality flour and a touch of olive oil, you'll create a crusty loaf that's irresistibly airy inside. Embrace the magic of a long fermentation process for that perfect chewy texture—your taste buds will thank you!
Prep
60
min
Cook
15
min
Serves
2
people
Level
beginner
The Story
Ciabatta itself is a fraud of tradition—invented in 1982 by Arnaldo Cavallari in Rovigo, Veneto, specifically to fight back against French baguettes invading Italian sandwich shops, meaning this 'ancient' Italian staple is younger than Phil Collins' solo career, and was essentially Italy's answer to a bread-based turf war with France.
Regional Twist
Down in Puglia, bakers swap plain olive oil for a peppery Coratina extra virgin variety and knead in local durum flour alongside the t45, giving the ciabatta a denser chew and golden hue that laughs in the face of northern Italy's paler, airier version.
📝 Ingredients
Serves 2🫙Pantry Staples(3)
- 4gr de levure boulangère (0.14 oz)
- 350gr farine (t45 ou t55) (2.8 cup)
- 10gr d’huile d’olive (0.35 oz)
🧂Spices & Seasonings(1)
- 7gr de sel (0.25 oz)
📦Other(1)
- 300ml eau tiède (10.1 fl oz)
Nutrition (per serving)
Calories
680
Protein
19g
Carbs
134g
Fat
7g
👨🍳 Instructions
- 1
Mix the baker's yeast with warm water and olive oil.
- 2
Add the flour and salt, and mix everything together without kneading.
- 3
Let it rest for 20 minutes.
- 4
After 20 minutes, oil your hands and shape the dough.
- 5
Let it rest again for 20 minutes, repeating this process three times in total.
- 6
On the last resting, sprinkle with flour, place on the work surface, and cut into 2 portions.
- 7
Place on a baking tray and bake at 250 degrees Celsius for 15 minutes.
💡 Pro Tips
- ✓Hydrate your dough to 85% (300ml water ÷ 350g flour) because ciabatta requires high water content to develop the characteristic open crumb structure through steam expansion during baking.ingredient85% hydration ratio
- ✓Use water between 26-27°C (not hot) when mixing because temperatures above 30°C accelerate fermentation unpredictably, while cooler water at this range gives you a 3-4 hour bulk fermentation window before overproofing.technique26-27°C water temperature
- ✓Oil your hands generously (not the dough surface) during the three 20-minute fold cycles because this prevents gluten strands from tearing while allowing surface tension to develop; wet dough damages structure.techniqueThree 20-minute intervals
- ✓Increase your oven temperature to 280°C minimum and place a steam pan at the bottom because ciabatta needs 15+ minutes at high heat to set the crust before the crumb sets, and insufficient steam reduces oven spring by 30-40%.equipment280°C with steam tray
- ✓Your dough should reach 26-27°C internal temperature by the final proof (measure with a probe thermometer) because this indicates optimal fermentation progress; dough above 28°C risks over-fermentation and loss of extensibility.timing26-27°C internal temp at final proof
Share this recipe
Prep
60
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Italian bakers invented ciabatta in 1982 specifically to compete with French baguettes—its slipper shape traps steam for that open, airy crumb.
Ciabatta Bread
Get ready to elevate your bread game with this delightful ciabatta recipe! With just a handful of key ingredients like high-quality flour and a touch of olive oil, you'll create a crusty loaf that's irresistibly airy inside. Embrace the magic of a long fermentation process for that perfect chewy texture—your taste buds will thank you!
The Story
Ciabatta itself is a fraud of tradition—invented in 1982 by Arnaldo Cavallari in Rovigo, Veneto, specifically to fight back against French baguettes invading Italian sandwich shops, meaning this 'ancient' Italian staple is younger than Phil Collins' solo career, and was essentially Italy's answer to a bread-based turf war with France.
Regional Twist
Down in Puglia, bakers swap plain olive oil for a peppery Coratina extra virgin variety and knead in local durum flour alongside the t45, giving the ciabatta a denser chew and golden hue that laughs in the face of northern Italy's paler, airier version.
📝 Ingredients
Serves 2🫙Pantry Staples(3)
- 4gr de levure boulangère (0.14 oz)
- 350gr farine (t45 ou t55) (2.8 cup)
- 10gr d’huile d’olive (0.35 oz)
🧂Spices & Seasonings(1)
- 7gr de sel (0.25 oz)
📦Other(1)
- 300ml eau tiède (10.1 fl oz)
Nutrition (per serving)
Calories
680
Protein
19g
Carbs
134g
Fat
7g
👨🍳 Instructions
- 1
Mix the baker's yeast with warm water and olive oil.
- 2
Add the flour and salt, and mix everything together without kneading.
- 3
Let it rest for 20 minutes.
- 4
After 20 minutes, oil your hands and shape the dough.
- 5
Let it rest again for 20 minutes, repeating this process three times in total.
- 6
On the last resting, sprinkle with flour, place on the work surface, and cut into 2 portions.
- 7
Place on a baking tray and bake at 250 degrees Celsius for 15 minutes.
💡 Pro Tips
- ✓Hydrate your dough to 85% (300ml water ÷ 350g flour) because ciabatta requires high water content to develop the characteristic open crumb structure through steam expansion during baking.ingredient85% hydration ratio
- ✓Use water between 26-27°C (not hot) when mixing because temperatures above 30°C accelerate fermentation unpredictably, while cooler water at this range gives you a 3-4 hour bulk fermentation window before overproofing.technique26-27°C water temperature
- ✓Oil your hands generously (not the dough surface) during the three 20-minute fold cycles because this prevents gluten strands from tearing while allowing surface tension to develop; wet dough damages structure.techniqueThree 20-minute intervals
- ✓Increase your oven temperature to 280°C minimum and place a steam pan at the bottom because ciabatta needs 15+ minutes at high heat to set the crust before the crumb sets, and insufficient steam reduces oven spring by 30-40%.equipment280°C with steam tray
- ✓Your dough should reach 26-27°C internal temperature by the final proof (measure with a probe thermometer) because this indicates optimal fermentation progress; dough above 28°C risks over-fermentation and loss of extensibility.timing26-27°C internal temp at final proof