Homemade Ciabatta
4 servings
120 minutes
Ciabatta is an Italian bread with an airy crumb and a crispy crust that emerged in the 1980s as a response to the French baguette. Its light texture is perfect for sandwiches and toasts, while the thin crispy crust makes every bite unforgettable. Homemade ciabatta made with this recipe is especially aromatic due to the long fermentation process of the dough. Sea salt enhances the flavor of the flour, and using minimal yeast gives the bread a unique porous structure. This bread is versatile: it pairs wonderfully with olive oil, cheeses, meat appetizers, or simply with honey and jam. Baked with love, homemade ciabatta will become a beloved addition to any table, adding notes of Italian gastronomy and warmth of home.
1
Add salt and yeast to warm water, mix everything and let it sit for 10 minutes.
- Water: 360 ml
- Sea salt: 1 teaspoon
- Dry yeast: 0.5 teaspoon
2
Sift the flour, pour in the prepared liquid, and mix everything. The mixture will be thick; you can mix it as you like — with your hand or a wooden spatula. There's no need to knead the dough, just mix until homogeneous.
- Wheat flour: 500 g
3
After that, place it in a high dish, preferably a glass bowl, cover with a towel and leave in a warm place for 12 hours. It's better to leave it overnight.
4
Line the baking tray with parchment paper and generously sprinkle with flour.
- Wheat flour: 500 g
5
Pour the mixture onto parchment, shape it into a square, and fold the edges inward, first the top and bottom edges, then the right and left. Turn the dough seam side down. Cover it with a towel and let it rest for 1–1.5 hours.
- Wheat flour: 500 g
6
Before placing in the oven, put a container with boiling water at the bottom. Bake at 250 degrees for 15 minutes, then reduce the temperature to 220 degrees and bake for another 15 minutes.
7
Place the baked bread on a rack and cover it with a towel. Allow it to cool for at least 30 minutes.
8
Ciabatta turns out very tasty with a crispy crust!