Rustic Italian bread with an open crumb
Ciabatta
Prep Time
20 min
Cook Time
25 min
Total Time
4 hr 45 min
Servings
8
2 loaves
Difficulty
Medium
Cost
Budget
$
Ciabatta
Rustic Italian bread with an open crumb
★4.9(7)
A crusty, airy ciabatta with large irregular holes and a chewy crumb. This wet-dough recipe produces the classic slipper-shaped Italian bread perfect for sandwiches and dipping.
20m
Prep Time
25m
Cook Time
285m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Ciabatta means "slipper" in Italian, named for its flat, elongated shape. The extremely wet dough is what creates those signature large holes and chewy, open crumb texture.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Whether you are a seasoned cook or just getting started, Ciabatta is a recipe that rewards attention to detail. The best meals are made by the sides. This recipe delivers a dish with enough flavor and texture to elevate the entire plate, proving that the supporting cast can steal the show when done right.
Ingredients
- 3.5 cups bread flour
- 1.5 cups water (room temperature)
- 1.5 tsp instant yeast
- 2 tbsp olive oil
- 1.5 tsp salt
- Semolina flour for dusting
Instructions
- 1
Mix flour, yeast, water, olive oil, and salt into a very wet, sticky dough. Beat with a wooden spoon for 3 minutes.
- 2
Cover and let rise for 1 hour. Perform 3 sets of stretch-and-folds at 30-minute intervals.
- 3
After the folds, let the dough rise another 1-2 hours until very bubbly and nearly tripled.
- 4
Turn dough onto a heavily floured surface. Divide in half and gently stretch each piece into a rectangle without deflating.
- 5
Transfer to a parchment-lined baking sheet dusted with semolina. Bake at 450°F with steam for 22-25 minutes until golden.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Bread flourAll-purpose flour
Slightly less chewy but still good
Semolina flourCornmeal
Provides the same non-stick base
ButterGood olive oil or ghee
Olive oil adds a lighter, more Mediterranean character. Ghee provides buttery richness with a higher smoke point for roasting.
Tips & Storage
Pro Tips
Do not be tempted to add more flour—the sticky dough is what creates the open crumb.
Spray water into the oven or add ice cubes to a hot tray for steam that crisps the crust.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background of the plate.
Nutrition Facts
Per serving (0mg) · 8 servings
Calories210
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates3g
Fat38g
Fiber350mg
Sugar1g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my ciabatta dense?
- The dough was likely too dry or not fermented long enough. Keep it very wet and sticky.
- Can I use all-purpose flour?
- Bread flour is preferred for its higher protein, but all-purpose works with a slightly softer crumb.
- What should I serve this with?
- This side complements most proteins — grilled chicken, roasted fish, or a simple steak. For a vegetarian meal, combine two or three side dishes together for a satisfying spread with enough variety and substance.
- Can I freeze this?
- Cooked grains, roasted vegetables, and most cooked sides freeze well for up to 2 months. Cool completely first, then portion into freezer bags and press out the air. Raw salads and delicate preparations do not freeze well.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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