Easy Homemade Ciabatta Bread

This easy homemade ciabatta bread is made in one day using a bowl and spatula. It produces two loaves with a crisp crust and soft, airy crumb.

Recipe Developer-Estefania

Prep Time 20

Cook Time 28

Total Time 4 48

Pour 380 ml warm water into a large mixing bowl. Add 7 g instant yeast and stir until dissolved. Add 500 g bread flour and 1 teaspoon granulated sugar, then mix until combined. Sprinkle in 2 teaspoons salt and continue stirring until a sticky dough forms.
Work the dough firmly with a spatula for about 10 minutes, until it becomes smooth and elastic.
Use some of the 2 tablespoons extra virgin olive oil to lightly coat two bowls. Divide the dough evenly between them and drizzle the remaining oil over the portions. Cover with plastic wrap and leave in a warm place for about 3 hours, or until doubled in volume.
Turn each portion onto a generously floured surface. Handle the dough gently and shape each portion into a long, narrow loaf. Transfer the loaves to a floured, parchment-lined baking sheet and let them rise for 30 minutes.
During the second rise, preheat the oven to 450°F / 230°C. Bake the ciabatta loaves for 8 minutes, then reduce the temperature to 390°F / 200°C and continue baking for 20 minutes, until golden and hollow-sounding when tapped underneath.
Transfer the loaves to a wire rack and let them cool completely before slicing.

Keep the Dough Sticky: I avoid mixing additional flour into the dough because too much can produce a denser crumb. I use flour only where needed for handling and shaping.
Handle It Gently: Once the dough has risen, I shape it without pressing firmly so the developed air pockets remain inside.
Add Steam for More Crust: For an especially crisp crust, I place a small oven-safe pan of hot water in the oven while the loaves bake.
Wait Before Slicing: I let the ciabatta cool completely because cutting it while warm can leave the interior gummy.