This easy homemade ciabatta bread is simple to make at home and gives you the airy holes and crisp crust ciabatta is known for. No mixer needed, just a bowl, a spatula, and a little patience while the dough rises.
Easy Homemade Ciabatta Bread With No Mixer
This easy homemade ciabatta bread has a crisp crust and an airy, open crumb, made with simple ingredients and no stand mixer. If you're looking for bakery-style ciabatta you can make at home, this method delivers reliable results.
I never get tired of baking this bread. The dough is sticky, the crust crackles as it cools, and the inside stays soft and full of holes. It's the kind of loaf that works just as well for sandwiches as it does dipped in olive oil, and once you make it once, it quickly becomes a regular bake.
Why You'll Love This Recipe
- No Stand Mixer Required: I mix it in a bowl with a spatula, so it's simple and beginner-friendly.
- High-Hydration Dough: The sticky dough is what creates those classic airy ciabatta holes.
- Crisp Bakery-Style Crust: A little steam in the oven helps the loaf bake up golden and crisp.
- Versatile Loaf: Perfect for sandwiches, bruschetta, soups, or dipping in olive oil.
Ingredients
Here's what you need to make this Ciabatta Bread:
- Flour: I use bread flour for its higher protein content, which helps the ciabatta rise well and develop an airy structure.
- Water: I use warm water to hydrate the flour and activate the yeast. It helps form the dough and is crucial for fermentation. Ciabatta's high-hydration dough creates large air pockets and a crispy crust.
- Yeast: I use instant yeast to help the dough rise and create ciabatta's large holes.
- Sugar: I use sugar to activate and feed the yeast, adding a hint of sweetness and aiding in crust browning.
- Salt: Don't skip the salt! It adds savory flavor and controls fermentation, ensuring your ciabatta is well-balanced and delicious.
How to Make Ciabatta Bread
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Activate the Yeast: Mix warm water with yeast until dissolved, then stir in half the flour and sugar.
2. Form the Ciabatta Dough: Add remaining flour and salt, stirring until a sticky dough forms. Knead with a spatula for about 10 minutes until smooth and elastic.
3. First Rise for an Airy Crumb: Divide into two portions, place in oiled bowls, cover, and let rise for about 3 hours until doubled.
4. Shape, Second Rise, and Bake: Shape into loaves, let rise 30 minutes, then bake at 450°F (230°C) for 8 minutes and 390°F (200°C) for 20 minutes. Cool before slicing.
What to Serve with Ciabatta Bread
This bread is so versatile, it's wonderful sliced for ciabatta rolls and sandwiches, or as the base for bruschetta. I also like to pair it with soups, simple pasta dishes, or just olive oil and balsamic vinegar for dipping. Day-old ciabatta makes excellent garlic bread, croutons, or a rustic breakfast casserole.
My Tips for Recipe Success
Don't Add Too Much Flour: I know it's tempting when the dough feels sticky, but that's exactly how ciabatta should be. Adding extra flour will make it heavy and lose that airy crumb.
Use Steam for the Crust: I like to slide a small pan of hot water into the oven before baking; it's an easy trick that gives the bread that crisp, golden crust you get from a bakery.
Storage: After it cools, I wrap the loaf in a clean kitchen towel and leave it on the counter. It stays fresh for a couple of days, and if I have extra, I freeze it and warm it back up later.
Commonly Asked Questions
Ciabatta bread is an Italian rustic bread known for its airy interior, chewy texture, and crisp crust, making it ideal for sandwiches and dipping.
Try These Bread Recipes Next!
Recipe
Easy Homemade Ciabatta Bread
Ingredients
- 380 ml Water
- 7 g Yeast
- 500 g Flour
- 1 teaspoon Sugar
- 2 teaspoon Salt
- 2 tablespoon Extra Virgin Olive Oil
Instructions
- In a large mixing bowl, pour the warm water and sprinkle the yeast over it, stirring until dissolved. Add the flour and sugar to the bowl and mix until combined. Sprinkle in the salt and stir with a spatula until a sticky dough forms.
- Knead the dough with a spatula for about 10 minutes, until it becomes smooth and elastic.
- Lightly oil two bowls with extra virgin olive oil. Divide the dough in half, place each portion in a bowl, and drizzle with a little more oil.
- Cover with plastic wrap and let rise in a warm spot for about 3 hours, or until doubled in size.
- Turn the risen dough onto a floured surface and gently shape each portion into a long, narrow loaf. Place the loaves on a floured, parchment-lined baking sheet and let rise again for 30 minutes.
- Bake in a preheated oven at 450°F (230°C) for 8 minutes, then lower the temperature to 390°F (200°C) and bake for 20 minutes, until golden and hollow-sounding when tapped underneath.
- Transfer the loaves to a wire rack and let cool completely before slicing.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This ciabatta is amazing! The crust is so satisfyingly crunchy, and the inside is perfectly chewy.
John says
I like homemade bread and ciabatta bread is one of the best, thanks for this easy recipe for ciabatta bread.