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How to Make Ciabatta Bread

Nadia Galinova
Translated by
Nadia Galinova
How to Make Ciabatta Bread
Image: marcheva14
1 / 3
15 min.
30 min.
45 min.
"We have discovered the secret of delicious Italian ciabatta bread and we are in a hurry to share it with you"


  • flour - 9.2 oz (260 g) - high protein, 10.5% (I used DIVELLA - FARINA Italian bread flour)
  • warm water - 7.5 fl oz (220 ml)
  • olive oil - 1 tbsp.
  • dry yeast - 1/2 tsp. (4 g)
  • salt - 1 tsp
  • sugar - 1/2 tsp.

How to make

Oven - 390°F (200°C) + a bowl of water during baking + sprayer with water; A flat tray covered with baking paper; Work with a mixer.

Pour the flour, dry yeast, olive oil into the bowl of the mixer or hand held mixer and pour the salt on the side. The mixer is started at a slow speed to mix the products and the warm water is added little by little.

Once it is fully incorporated into the flour, turn on mixer up to high speed and continue mixing for about 10-15 minutes or until the dough starts to separate from the mixer bowl.

Remove it from the mixer and transfer it on a floured surface and on baking paper to form a rectangle with your hands, which is about 10″ (25 cm) long. Sprinkle it with flour, cover it with foil or a towel and leave it to rise for about 30-40 minutes.

During this time, the oven is heated along with a bowl of water placed at the bottom of it and the flat baking tray.

The paper along with the shaped bread is transferred into the hot baking pan and it is placed in the oven, having previously sprayed the sides with a sprayer. Place the ciabatta and spray the oven walls again 3-4 times in 30 second intervals. The temperature is reduced to 360°F (180°C).

Bake, until the bread becomes light when lifted from the baking pan (about 30-40 minutes). Cool it completely on a wire rack.

The Ciabatta Bread is ready.

Note: I doubled the Ciabatta ingredients to make exactly two wonderfully baked loaves. I kneaded the dough for about 10 minutes in the evening, put it in a very deep bowl, covered it with foil, left it for 30 minutes at room temperature and then put it in the fridge overnight. In the morning it had risen and was ready to work with.

The dough is quite soft and therefore it is placed only on a floured surface from, it is also covered with flour, it is not kneaded, its outer sides are transferred to the center, several times with the help of a spatula, by tapping beforehand to release the air from it.

I quickly shaped it and spinkled it well with flour and left it to rise at room temperature. It is mandatory to bake with a bowl of water and don't forget to spray the walls of the oven with water as well. Mandatory for this type of bread is the holes formed inside it. I'm uploading pictures, so you can see the pores just under its lovely skin.


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