Ciabatta. The iconic Italian bread with its airy crumb, crispy crust, and rustic charm, begging to be ripped apart and devoured. But have you ever been intimidated by the thought of making it yourself? Fear not! This Easy Ciabatta Bread Recipe is here to demystify the process and have you baking like a pro in no time.
We prepared this delicious Italian bread during a visit to my family’s home in Bigfork, Montana. Surrounded by breathtaking scenery, we decided to whip up a batch of homemade ciabatta. And let me tell you, it was easier than we thought! So, ditch the store-bought bread and get ready to bake up some magic.
Why This Recipe is Your New Go-To:
- Simple ingredients: Just flour, water, yeast, salt, and a touch of olive oil. No fancy equipment needed!
- Minimal effort: No kneading required. Just a few minutes of mixing and folding, and then let the dough work its magic.
- Flexible timing: The dough can rise for a few hours or overnight, fitting into your busy schedule.
- Endless possibilities: This versatile bread is perfect on its own, for dipping, or as the base for delicious paninis.
What is Ciabatta Bread?
Ciabatta, meaning “slipper” in Italian, is a classic bread renowned for its unique texture. Unlike its denser counterparts, ciabatta boasts a light, airy crumb with large, irregular holes, thanks to a high hydration dough and minimal kneading. This makes it perfect for soaking up sauces, oils, and spreads for panini sandwiches. It’s also great dipped in olive oil or slathered with pesto!
But is it Easy? Absolutely!
While ciabatta might sound intimidating, this recipe is anything but. No fancy equipment needed, no hours of kneading involved. Just a few simple ingredients, some mixing and folding, and a patient wait, and you’ll be rewarded with a crusty, delicious loaf that will rival any bakery’s creation.
Let’s Get Baking!
Gather your ingredients:
Biga
- 2 1/4 cups bread flour
- 1/2 teaspoon active dry yeast
- 1 cup room temperature water
Dough
- 3 cups bread flour
- 4 teaspoons active dry yeast
- 2 teaspoons Kosher salt
- 1 1/2 cups warm water
Step 1: Make the Biga
Mix the bread flour, yeast and water in a medium bowl until combined. Cover with plastic wrap and leave overnight in a cool and dry location.
Step 2: Make the Dough
The next day, mix the dough ingredients (bread flour, active dry yeast, kosher salt) in a large bowl. Using your hands, mix in the warm water and biga mixture. Stir until the dough forms a ball. Continue mixing about 4 minutes, or until the dough appears smooth and is very sticky.
Step 3: Let the Dough Rise One Hour
Place the dough in a slightly oiled bowl.
Let rise for an hour, or until doubled in size.
Step 4: Flour a large work surface and place the dough on top. Flour over the dough, and gently stretch it into a rectangle. Divide into two pieces. Line a baking sheet with parchment paper, and lightly dust the parchment with flour.
Step 5: Let the Dough Rise Another Hour
Transfer each piece of dough to the baking sheet, stretching them gently, and sift the tops with more flour. (We added fresh chopped rosemary to one loaf). Allow to rise another hour.
Step 6: Bake the Bread with Steam.
Heat the oven to 475° F. In the lower third of the oven, place an empty baking sheet with 3 cups of ice cubes on the rack. Place the baking sheet with the bread on a higher rack. Bake 25-40 minutes, or until the loaves are golden brown. You can lower the temperature to 400 F if they are getting brown too quickly.
Place a baking sheet in the lower third part of the oven and measure out three cups of ice cubes into a large bowl. Place the sheet with the bread in the oven and immediately toss the ice onto the empty baking sheet. Bake until the loaves are deeply golden, 35 to 45 minutes. (Ours were done at 24 minutes).
Tips for Success:
- Flour is your friend: Ciabatta dough is sticky, so don’t be afraid to use extra flour on your hands and work surface when shaping.
- Patience is key: The resting and rising periods are crucial for developing flavor and texture. Don’t rush the process!
- Bake it hot: A hot oven is essential for achieving that signature crusty exterior and light interior.
- Embrace the rustic look: Ciabatta isn’t meant to be perfectly shaped. Its unevenness is part of its charm!
Ciabatta Beyond Bread: Delicious Panini Inspiration
This Easy Ciabatta Bread is not just a delicious bread on its own; it’s also the perfect foundation for endless panini creations. Here are some ideas to get you started:
- Classic Caprese: Fresh mozzarella, tomato, basil, and a drizzle of olive oil. Simple yet satisfying!
- Bresaola: Air dried Italian beef (bresaola), buffalo mozzarella or ricotta, arugula and red onion.
- Vegetale Grigliato: Grilled eggplant, zucchini, bell peppers, red onion, and goat cheese. A vegetarian option packed with flavor and texture.
- Spicy Italian: Spicy sliced salami, roasted peppers, provolone cheese, and a drizzle of pesto. A flavor explosion!
- Breakfast Panini: Scrambled eggs, bacon, spinach, and swiss cheese. Start your day with a delicious twist.
- Prosciutto e Melone: Thinly sliced prosciutto, cantaloupe or honeydew melon, and a sprinkle of fresh thyme. A sweet and savory combination.
- Pollo Caprese: Grilled chicken or turkey breast, mozzarella, tomato, red onion, spinach pesto, and balsamic glaze. A heartier take on the Caprese with added protein.
- Tonno e Cipolla: Flaked tuna, red onion, sliced tomato, capers, and a squeeze of lemon juice. A light and refreshing option.
- Fig and Goat Cheese: Goat cheese, roasted figs, prosciutto, arugula, and a drizzle of balsamic glaze. A gourmet combination with sweet and savory notes.
- Bruschetta Panini: Chopped tomatoes, garlic, basil, mozzarella cheese, and a drizzle of olive oil. A twist on the classic bruschetta, perfect for snacking.
Remember, these are just a few suggestions. Feel free to mix and match these ideas and use your favorite ingredients to create your own unique Italian panini combinations!
From Bigfork to Your Kitchen
We feasted on our homemade ciabatta, piled high with fresh ingredients for paninis, as we looked out onto the beautiful Swan River. A family of deer wandered into view, adding to the magical ambiance. It was a wonderful meal with family and the simple satisfaction of creating something ourselves.
And that’s the beauty of this recipe. It’s not just about the bread, but about the memories you create while making it. I hope you enjoy it!
More Recipes You May Enjoy
- Salmon Sandwich
- Tunacado Sandwich
- Bikini Sandwich
- Grilled Cheese, Tomato & Egg Sandwich
- Spicy Diablo Chicken Sandwich
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Easy Ciabatta Bread
Ingredients
Biga
- 2 1/4 cups bread flour
- 1/2 teaspoon active dry yeast
- 1 cup room temperature water
Dough
- 3 cups bread flour
- 4 teaspoons active dry yeast
- 2 teaspoons Kosher salt
- 1 1/2 cups warm water
Instructions
Make the Biga the Night Before You Bake
- First, mix the Biga (bread flour, yeast and water) in a medium bowl until combined. Cover with plastic wrap and leave overnight in a cool and dry location.
Make the Dough
- The next day, mix the dough ingredients (bread flour, active dry yeast, kosher salt) in a large bowl. Using your hands, mix in the warm water and biga mixture. Stir until the dough forms a ball.
- Continue mixing about 4 minutes, or until the dough appears smooth and is very sticky.
Let the Dough Rise One Hour
- Place the dough in a slightly oiled bowl. Let rise for an hour, or until doubled in size.
Flour the Dough
- Flour a large work surface and place the dough on top. Flour over the dough, and gently stretch it into a rectangle. Divide into two pieces.
- Line a baking sheet with parchment paper, and lightly dust the parchment with flour.
Let the Dough Rise Another Hour
- Transfer each piece of dough to the baking sheet, stretching them gently, and sift the tops with more flour. Allow to rise another hour.
Bake the Bread with Steam
- Heat the oven to 475° F.
- In the lower third of the oven, place an empty baking sheet with 3 cups of ice cubes on the rack. Place the baking sheet with the bread on a higher rack. Bake 25-40 minutes, or until the loaves are golden brown. You can lower the temperature to 400 F if they are getting brown too quickly.
- Place a baking sheet in the lower third part of the oven and measure out three cups of ice cubes into a large bowl. Place the sheet with the bread in the oven and immediately toss the ice onto the empty baking sheet.
- Bake until the loaves are deeply golden, 35 to 45 minutes. (Ours were done at 24 minutes).