Name: Homemade Ciabatta Bread
Prep time: 30 min
Cook time: 25 min
Total time: PT-489785H58M24S
Cuisine: Italian
Ingredients: 4 cups all-purpose flour, divided; 1/4 tsp instant yeast (for poolish); 1/4 tsp instant yeast (for final dough); 2 cups warm water, divided; 1 1/2 tsp salt; 1 tbsp olive oil

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Homemade ciabatta bread is everything I want in a rustic loaf: crisp on the outside, soft and airy on the inside, and packed with that slightly tangy, artisan flavor that only comes from a slow fermentation. Making it at home might seem like a challenge, but with a bit of patience and the right steps, I always end up with bakery-style bread right from my own oven.

Why You’ll Love This Recipe

I love how this ciabatta bread turns out with a delightfully crispy crust and an open crumb structure that’s perfect for sandwiches or just dipping into olive oil. It doesn’t require any fancy equipment—just basic ingredients and a bit of resting time. The dough is wet and sticky, but that’s what creates those signature air pockets and that chewy bite I can never get enough of. Whether I’m serving it alongside a hearty soup or making a panini, this bread always impresses. Homemade Ciabatta Bread

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Instant yeast
Warm water
Salt
Olive oil

Directions

I start by preparing a poolish (a type of starter) by mixing equal parts flour and water with a pinch of yeast. I let it ferment for several hours or overnight.
Once the poolish is bubbly and aromatic, I combine it with more flour, water, yeast, and salt to form a very wet dough.
I mix the dough until it’s well combined, then let it rest and rise. During this time, I use a series of stretch-and-fold techniques every 30 minutes to help build gluten without kneading.
After a few hours, when the dough has risen and feels airy, I transfer it to a floured surface, being careful not to deflate it.
I gently divide the dough into two pieces, shaping them into loose rectangles without pressing out the air bubbles.
I let the loaves rest again before baking them in a very hot oven, often with a steam method to ensure a crispy crust.
I bake until golden brown and hollow-sounding when tapped on the bottom.
After cooling on a wire rack, the ciabatta is ready to slice and enjoy.

Servings and timing

This recipe makes 2 medium loaves and serves about 8–10 people. The entire process, including the poolish fermentation, takes around 18–20 hours, but the hands-on time is only about 30–40 minutes.

Variations

When I want to change things up, I sometimes add chopped olives or sun-dried tomatoes into the dough just before the final rise. I’ve also tried using a mix of all-purpose and bread flour for a slightly different texture. A dusting of semolina flour on the bottom gives a great crunch as well.

storage/reheating

I store my ciabatta bread at room temperature in a paper bag or wrapped in a kitchen towel for up to 2 days. If I need it to last longer, I freeze it tightly wrapped in foil and then a freezer bag for up to a month. To reheat, I sprinkle a little water on the crust and warm it in a 350°F (175°C) oven for 8–10 minutes to revive the texture. Homemade Ciabatta Bread

FAQs

How do I know when the dough has risen enough?

I check by gently pressing the dough with a floured finger—if it springs back slowly and leaves a slight dent, it’s ready.

Why is my ciabatta dough so sticky?

This type of dough is supposed to be very wet and sticky. That’s what creates the signature holes and chewy texture. I just make sure to use floured hands and a bench scraper to manage it.

Can I make ciabatta bread without a poolish?

I can, but the flavor and texture won’t be as deep or complex. The poolish gives it that classic artisan taste and open crumb.

Can I use whole wheat flour?

Yes, I sometimes swap in up to 25% whole wheat flour for a nuttier flavor, but I make sure not to use too much as it can make the bread denser.

Do I need a stand mixer?

Not at all. I often make this dough entirely by hand, using stretch-and-fold techniques to build gluten without kneading.

Conclusion

Making homemade ciabatta bread is one of the most satisfying baking projects I take on. The end result—a golden, crackly loaf with a soft, hole-filled interior—always feels like a triumph. It’s perfect for dipping, sandwiches, or just enjoying with a bit of butter. Once I started baking ciabatta from scratch, I never looked back.