An Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.
Prep Time
12+ hours (for pre-ferment)
Cook Time
25 minutes
Total Time
12 hours 25 minutes
Difficulty
Hard
Skills Required
High-hydration Dough, Baking
Ingredients & Nutrition
200 kcal
Calories
6g
Protein
3g
Fat
38g
Carbs
1.5g
Fiber
0.5g
Sugar
480mg
Sodium
- 4 cups Bread Flour
- 1/2 tsp Instant Yeast
- 1 3/4 cups Water
- 2 tbsp Olive Oil
- 2 tsp Salt
Equipment Needed
- Stand Mixer
- Baking Stone or Sheet
- Mixing Bowls
Let AI Suggest Variations
- Add olives or sun-dried tomatoes to the dough.
- Use for sandwiches or paninis.
- Ciabatta dough is very wet, so use plenty of flour on your hands and work surface.
- A baking stone and steam will help create a crispier crust.
Instructions:
1. This recipe uses a "biga" (pre-ferment). The night before, mix 1 cup of flour, 1/8 tsp of yeast, and 1/2 cup of water. Let it sit covered at room temperature for 8-16 hours.
2. In a stand mixer, combine the biga with the remaining flour, yeast, water, olive oil, and salt.
3. Knead with a dough hook for 10-15 minutes. The dough will be very wet and sticky.
4. Let the dough rise in an oiled bowl for 1.5 hours, folding it every 30 minutes.
5. Gently transfer the dough to a well-floured surface. Divide in two and shape into flat, rectangular loaves.
6. Let them proof for another 45 minutes.
7. Preheat oven to 450°F (230°C). Bake for 20-25 minutes until golden.