Ciabatta
Discover how to make authentic Italian ciabatta with a crisp golden crust and a soft, airy crumb. This classic bread recipe brings the perfect bakery-style texture and flavor right to your kitchen.
Updated : 07 October, 2025
Easy
More than 1 hour.
Ingredients
400 grams
Flour
7 grams
Dry yeast
30 milliliters
Olive oil
7 grams
Salt
as needed
Semolina
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by combining half of the flour and 4g of yeast with 150ml/5fl oz of water in a bowl to create a soft dough. Lightly oil a work surface and knead the dough for about five minutes until smooth and elastic. Place it in a clean, oiled bowl, cover with cling film or a damp tea towel, and leave to rise for 3-6 hours, depending on the room temperature, until the dough has doubled in size.
Step 2
Transfer the risen dough to a food mixer. Add the remaining flour, oil, yeast, and 75ml/2½fl oz water, mixing with a dough hook attachment. Dissolve the salt in 75ml/2½fl oz water and slowly incorporate it into the dough, mixing for 6-10 minutes until it becomes soft, elastic, and slightly stringy.
Step 3
Lightly oil a large plastic container, place the dough inside, cover with the lid, and let it prove again at room temperature until doubled in size.
Step 4
Dust a clean surface with flour and semolina, then gently tip the dough out, keeping its airy texture intact. Shape it into a rough square, cut into two portions, and stretch each into the classic ciabatta form.
Step 5
Preheat the oven to 220C and dust a baking tray with flour. Carefully transfer the loaves onto the tray and allow them to rise for another 30 minutes. Bake for about 30 minutes, or until golden brown and the bases sound hollow when tapped. Cool on a wire rack before serving.
Step 6
This rustic ciabatta is perfect for sandwiches, dipping in olive oil, or serving alongside hearty soups and salads.