Easy Ciabatta Bread Recipe (2024)

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Easy ciabatta bread recipe or Italian “slipper bread ”. Authentic, homemade fromscratch, veganandperfect to dunk in a hearty bowl of soup.

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what is ciabatta bread ?

Originally from the Veneto area, ciabatta is a rustic Italian bread made with an overnight starter and cooked just like a pizza on a preheated pizza stone or in a wood fired pizza oven. Invented by Francesco Favaron in 1982, it is the perfect bread for sandwiches a.k.a panini, bruschetta or just to dip in your favorite sauces.

Very easy to make at home using a mixer, but you will need to plan in advance for the starter or Biga. Don’t be intimated, this is a sticky wet dough hence those nice holes, so just roll with it, the mixer will do all the work for you. Don’t be tempted to add extra flour, trust the process and all will be well!

Are there eggs & dairy in ciabatta bread ?

Egg and dairy free, ciabatta is a vegan bread made with water, flour and yeast.

what do you use ciabatta bread for ?

make sandwiches / panini

for bruschetta & crostini

how to make easy ciabatta bread recipe from scratch:

Step 1: Prepare the “ biga “or sponge at least 12 hours in advance and up to 24 hours.

Step 2: Make theciabatta dough in the mixer.

Step 3: Let the dough rise.

Step 4: Form 2 long loaves and allow to rise again a second time.

Step 5: Bake the bread.

P.S. As always if you make this recipe please come back here to rate, snap a photo and tag me with #VeggieSociety on Instagram, I love seeing what you make. ~ Florentina Xo’s

5 from 5 votes

Easy Ciabatta Bread

Easy ciabatta bread recipe or Italian “ slipper bread ”. Authentic, homemade from scratch, vegan and perfect to dunk in a hearty bowl of soup.

Print Recipe

Prep Time:15 minutes mins

Cook Time:25 minutes mins

Resting time:12 hours hrs

Total Time:40 minutes mins

Ingredients

For the Bread:

2 cups organic bread flour
1/2 tsp dry active yeast
1.5 tsp sea salt
11 tbsp filtered water
1 tbsp extra virgin olive oil
2 tbsp warm cashew milk (or water)

For the Starter / Biga:

1 cup organic bread flour
1/3 cup filtered water, at room temperature
1/8 tsp active dry yeast
2 tbsp warm water

Instructions

Make the Starter:

Make your starter the night before you plan to bake the bread (this can be made up to 24 hours in advance).
Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minutes.In a medium size mixing bowl stir together the yeast mixture with the flour and the water until combined. Cover with plastic wrap and allow it to sit at room temperature overnight. If preparing it in the morning then let it sit until evening and up to 24 hours.

Make the Ciabatta Bread:

Use your stand mixer and combine the yeast and the warm milk. Let it sit for a few minutes until creamy. Add the starter, olive oil, flour, sea salt and water and mix together for about 10 minutes until everything is incorporated.
Prepare a large bowl lightly oiled with olive oil. Transfer the bread dough to it and cover with plastic wrap. Allow it to sit until doubled in size, up to 2 hours.
Turn the bread dough onto a well floured surface and with floured hands cut it in half. Form 2 long loaves shaping carefully from the sides, do your best not to press the dough from the top so it doesn’t deflate. This is crucial to get a light and airy loaf with lots of irregular holes.
(Optional: Use a sharp knife to cut a shallow slit lengthwise in the top of the loaf)
Transfer the loaves to a parchment lined baking sheet, pizza peel, or a piece of cardboard.Lightly dampen a tea towel and cover the loaves. Allow them to rise again until doubled in size, up to 2 hours.
Meanwhile preheat your oven to 425” F with a pizza stone in the center for one hour before planning to bake the bread.
Transfer one of the loaves (with the parchment paper) to the preheated pizza stone and spray lightly with water. Bake for about 25 minutes until golden brown to your liking.Transfer to a wire rack and allow to cool completely before slicing it with a serrated knife.

Notes

To get a crusty loaf make sure to use a pizza stone and also create some extra steam by placing a dish filled with water on the bottom of the oven as it heats up. Add more water if needed before baking the bread. Allow the loaves to cool insidethe oven after baking with the oven door slightly open.
To obtain theultimate crusty ciabatta loaf a wood fired pizza oven is the best way to bake it.

Nutrition

Course: Appetizer

Cuisine: Italian

Keyword: Ciabatta Bread

Servings: 2 loaves

Calories: 744kcal

Author: Florentina

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FAQs

What makes ciabatta different from bread? ›

Ciabatta is baked with a much higher hydration level, making the holes within the dough much bigger than a baguette. Ciabatta is also baked with a much stronger flour, which has a more delicate and sweet taste. Baguettes also tend to be baked more golden brown.

What are the main ingredients in ciabatta bread? ›

Ingredients

1 ½ cups water.
1 tablespoon olive oil.
3 ¼ cups bread flour.
1 ½ teaspoons salt.
1 teaspoon white sugar.
1 ½ teaspoons bread machine yeast.

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Is ciabatta bread more healthy? ›

Sourdough bread is healthier than traditional ciabatta bread. Ciabatta bread is a popular type of Italian bread, and therefore, is less nutritious than sourdough bread due to the leavening agent used. However, if you are searching for a healthier ciabatta bread, you can choose one made with sourdough or whole grains.

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Why is ciabatta so airy? ›

Traditional ciabatta recipes call for very little yeast and a long, slow rise. Many recipes call for making a biga or poolish (as noted above), which helps produce that light, airy texture.

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What is the closest bread to ciabatta bread? ›

Ciriola. These small rolls are similar to ciabatta in the sense that they're crusty on the outside and tender on the inside. Unlike ciabatta, they're not rustic. Instead, their elongated shape is specifically formed to give them a refined look.

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Is ciabatta bread healthier than white bread? ›

Is ciabatta healthier than bread? A. Ciabatta bread is relatively high in carbohydrates than other bread forms. However, it has adequate fibre, sugar, protein, and essential vitamins for a healthy diet.

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What is a fun fact about ciabatta bread? ›

The name derives from its appearance, as ciabatta in Italian means 'slipper', referring to its long, flat shape. Although throughout history there have been many breads that resemble ciabatta, the exact bread variety is actually quite new on the scene in regards to other traditional Italian breads.

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What is a fun fact about ciabatta? ›

The slipper

One of the bakers noticed that the bread hadn't risen very high, creating a slipper shape. He suggested to Arnaldo that the bread be named 'ciabatta', meaning 'slipper' in English.

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What ethnicity is ciabatta bread? ›

Ciabatta is an Italian bread that was first produced back in 1982 by Arnaldo Cavallari. Cavallari was a miller and baker near Venice. During this time the French Baguettes were very popular and bakeries wanted to develop a product that would be able to compete with a baguette.

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Can diabetics eat ciabatta bread? ›

The whole wheat, calcium, and fiber found in ciabatta bread can aid in proper digestion, prevent type 2 diabetes, and promote bone health (although not all ciabatta is made from whole wheat).

What is the difference between focaccia and ciabatta bread? ›

Texture: Focaccia has a lightweight, cake-like consistency that is similar to pizza dough. On the other hand, ciabatta has a dense consistency and a chewy texture. Baking: Focaccia is baked as a flatbread, while Ciabatta is baked as loaves.

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Should ciabatta dough be wet? ›

To develop gluten and give this ciabatta bread its soft, fluffy crumb with we're using a high hydration, very wet dough.

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What is the white powder on ciabatta bread? ›

If your bread/buns are fresh, the white stuff is likely to be flour residue and therefore not a problem. If your bread/buns are several days old and white spots appear it is (from my experience) the start of mold that then turn blue/green in colour. The bread/buns will also give off a sour smell.

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Why is ciabatta so good? ›

The dough for ciabatta bread is made in two stages: Sponge (or Biga) – This first mixture is prepared the day before you plan to bake the bread. It is comprised of just flour, yeast, and water. This fermented sponge is what gives the ciabatta its amazing, slightly tangy flavor.

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Is ciabatta bread soft or hard? ›

Ciabatta should be soft on the inside, and crispy and crunchy on the outside crust. The soft interior crumb is at its best on the day of baking. However, you can refresh day or two old ciabatta by putting it in a hot oven for a few minutes.

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Is ciabatta bread the same as Italian bread? ›

Ciabatta is a rustic Italian bread that has a wonderful soft interior with a crisp, chewy crust. The flavour is buttery, toasty and nutty. The name derives from its appearance, as ciabatta in Italian means 'slipper', referring to its long, flat shape.

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Does ciabatta have a hard crust? ›

When the ciabatta is done it will have a light golden brown crust peeking out around the edges under the flour. Right out of the oven, the ciabatta loaves will feel hard to the touch. That's okay, they will soften as they cool.

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