Name: Irresistible Ciabatta Bread Recipe for Perfect Loaves
Prep time: 30 min
Cook time: 25 min
Total time: 18 h
Cuisine: Italian
Ingredients: For the biga:; 1 cup bread flour; 1/2 cup water; 1/8 tsp active dry or instant yeast; For the dough:; 2 cups bread flour; 3/4 cup water; 1/2 tsp active dry or instant yeast; 1 1/2 tsp salt; 1 tbsp olive oil (optional)

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I’ve baked the ultimate ciabatta bread—crusty on the outside, light and airy on the inside with those signature holes and a chewy bite. This Italian-style loaf is ideal for dipping in olive oil, building sandwiches, or simply enjoying warm with butter.

Why You’ll Love This Recipe

I love ciabatta for its rustic texture and versatility. It feels artisanal but is surprisingly simple to make once I’ve mastered the dough handling. The long fermentation builds amazing flavor, and the open crumb and crackly crust make it one of the most satisfying breads I bake at home.

ingredients

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

bread flour
water
active dry or instant yeast

For the dough:

bread flour
water
active dry or instant yeast
salt
olive oil (optional, for extra tenderness)

directions

Make the biga: I combine flour, water, and a pinch of yeast, stir into a thick paste, and cover. I let it ferment at room temperature for 12 to 16 hours—usually overnight.
Make the dough: In a large bowl, I mix the biga with additional flour, water, yeast, salt, and olive oil. I stir until the dough is sticky and well combined.
I use a stretch-and-fold technique every 30 minutes over 2 hours to build gluten strength. The dough becomes smoother and bubbly.
Once it’s risen and puffy, I heavily flour my work surface, gently scrape the dough out, and divide it into two rectangular loaves, being careful not to deflate the air bubbles.
I transfer the shaped loaves onto floured parchment paper, cover them, and let them proof for 45–60 minutes.
Meanwhile, I preheat my oven to 450°F with a baking stone or inverted sheet pan inside.
I carefully slide the loaves (on parchment) onto the hot surface and bake for 20–25 minutes until deep golden brown and hollow-sounding when tapped.
I cool the loaves completely on a wire rack before slicing.

Servings and timing

Servings: Makes 2 medium ciabatta loaves
Prep time: 30 minutes active
Rest time: 14–16 hours (for biga + proofing)
Bake time: 25 minutes
Total time: about 16–18 hours

Variations

I fold in olives, roasted garlic, or sun-dried tomatoes for flavor twists.
I dust the tops with semolina or rice flour before baking for a rustic touch.
I shape into small rolls for individual sandwich ciabattas.
I use whole wheat flour for part of the mix to add nuttiness.

storage/reheating

I store ciabatta wrapped in a paper bag at room temperature for up to 2 days. For longer storage, I freeze the loaves whole or sliced. To refresh, I warm in a 350°F oven for 5–10 minutes to bring back the crisp crust.

FAQs

Why is ciabatta dough so sticky?

It’s a high-hydration dough, which is key for the airy crumb. I handle it with well-floured hands and tools, and avoid overworking it.

Can I skip the biga?

I’ve done quick versions, but the biga gives the best flavor and texture. It’s worth planning ahead.

What flour is best for ciabatta?

I use bread flour for its higher protein, which gives the loaf structure and chew.

How do I get the open crumb?

I handle the dough gently, use minimal shaping, and avoid deflating it. High hydration and proper fermentation are also essential.

Can I use a stand mixer?

Yes, I mix the dough in a mixer on low speed, but I still like to finish with hand stretch-and-folds for better dough development.

Conclusion

This irresistible ciabatta bread recipe is my go-to when I want to bake something rustic and full of character. The crust is crisp, the crumb is light and airy, and the flavor is deeply satisfying. Whether dipped in oil, turned into a sandwich, or simply eaten warm, it’s always worth the time and care.