There’s something so satisfying about baking your own bread. The smell that fills your kitchen, the crispy crust, and that soft, chewy center make it all worth it. Ciabatta bread is one of my favorites to make at home because it looks rustic, tastes incredible, and pairs beautifully with everything from soups to sandwiches.

It may look fancy, but ciabatta is actually very simple once you get the hang of it. The secret is in the sticky dough, which gives it those beautiful air pockets and that perfect texture. If you’ve been wanting to try baking bread from scratch, this recipe is a great place to start.

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Why You’ll Love This Recipe

• It’s easier than it looks and requires just a few pantry staples
• The texture is light, airy, and chewy with a crisp crust
• Perfect for sandwiches, dipping, or simply enjoying warm with butter
• Freezes beautifully, so you can make it ahead and enjoy it later

Recipe Details

Servings: 2 loaves
Prep Time: 15 minutes (plus resting/rising time)
Cook Time: 25 minutes
Calories: About 190 per slice

Ingredients

• 4 cups bread flour
• 2 teaspoons salt
• 1 teaspoon instant yeast
• 1 ½ cups warm water (about 110°F / 43°C)
• 1 tablespoon olive oil

How to Make Homemade Ciabatta Bread

1. Mix the dough
   In a large mixing bowl, combine flour, salt, and yeast. Add warm water and olive oil, then stir until a sticky dough forms. It will look messy, and that’s exactly what you want.
2. First rise
   Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 1 to 2 hours. The dough should double in size and look bubbly on top.
3. Shape the loaves
   Generously flour your counter and gently turn out the dough. Divide it into two portions and shape each into a rough rectangle. Avoid kneading or pressing too much to keep the airy texture.
4. Second rise
   Transfer the loaves onto a parchment-lined baking sheet. Cover loosely and let them rise again for 30 to 40 minutes.
5. Bake
   Preheat the oven to 425°F (220°C). Bake the loaves for about 20 to 25 minutes, or until they are golden brown with a firm crust.
6. Cool and serve
   Let the ciabatta cool on a wire rack for at least 20 minutes before slicing.

Tips and Tricks for the Best Ciabatta Bread

• The dough should be sticky, not firm. Resist adding extra flour.
• Bread flour gives better texture and chew than all-purpose flour.
• To get a crisp crust, place a small baking dish of water in the oven to create steam.
• Letting the bread cool fully before slicing helps keep the inside soft.
• Store leftovers in a paper bag or wrap loosely in a towel to maintain the crust.