Prepare the Dough: In a large mixing bowl, combine the bread flour, salt, and instant yeast. Add the warm water and olive oil, mixing until a sticky dough forms.
Kneading: Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Shaping the Dough: Gently turn the dough out onto a floured surface, being careful not to deflate it too much. Shape it into a rectangular loaf, and place it on a baking sheet lined with parchment paper.
Second Rise: Cover the loaf with a clean kitchen towel and let it rise for another 30-45 minutes.
Baking: Preheat your oven to 220°C (425°F). Bake the ciabatta for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Cooling: Let the bread cool on a wire rack before slicing.
Kitchen Equipment Needed
Large mixing bowl
Measuring cups and spoons
Plastic wrap
Baking sheet
Parchment paper
Clean kitchen towel
Wire rack
Notes and Tips
Hydration is Key: Ciabatta dough is very wet and sticky, which gives it its characteristic open crumb. Don’t be tempted to add more flour.
Handling the Dough: Use well-floured hands and work surfaces to handle the dough, but be gentle to maintain the air pockets within the dough.
Steam in the Oven: For an even crispier crust, place a small pan of water in the oven while baking to create steam.
Recipe Variations
Whole Wheat Ciabatta: Replace half of the bread flour with whole wheat flour for a nuttier flavor and denser texture.
Herb-Infused Ciabatta: Add 2 teaspoons of dried herbs (such as rosemary or thyme) to the dough for an aromatic twist.
Olive Ciabatta: Fold in a handful of pitted and chopped olives during the shaping stage for a briny, savory addition.
Storage Instructions
Room Temperature: Store ciabatta bread in a paper bag or bread box at room temperature for up to 2 days.
Freezing: For longer storage, wrap the cooled loaf in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature and reheat in the oven for a few minutes before serving.
