Description
This traditional Italian ciabatta bread recipe is simple to follow and produces a light, airy crumb with a crisp golden crust. Perfect for sandwiches, dipping, or serving with soups and stews.
Ingredients
Scale
- 4 cups (500 g) bread flour
- 1½ cups (360 ml) warm water
- 1 packet (2¼ tsp) active dry yeast
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 g) salt
Instructions
- Activate Yeast: Combine warm water and yeast; let sit until frothy (10 minutes).
- Prepare Dough: Mix flour and salt in a bowl. Gradually add yeast mixture and olive oil to form a sticky dough.
- First Rise: Cover with a damp cloth and let rise for 1-2 hours, or until doubled in size.
- Shape Loaves: Transfer dough to a floured surface, gently divide into two loaves, and place on parchment-lined baking sheets.
- Second Rise: Let loaves rise for 30-45 minutes. Preheat oven to 450°F (230°C).
- Bake: Bake for 20-25 minutes until golden brown and hollow-sounding.
- Cool: Cool loaves on a wire rack before slicing.
Notes
- For extra flavor, prepare a biga (preferment) the night before.
- Use steam in the oven for a crispier crust.