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The best Italian Ciabatta Bread Recipe-feature

Homemade Italian Ciabatta Bread

  • Author: Nicoletta
  • Prep Time: 4.5 hours
  • Cook Time: 26 minutes
  • Total Time: 5 hours 26 minutes
  • Yield: 2 loaves 1x
  • Diet: Vegan


Homemade Ciabatta BreadQuick and easy, this no-knead bread is baked in two free-form loaves, called ciabatta in Italian because of the resemblance to a slipper. If you like bread with a soft and airy crumb and a crusty top, then this bread is for you.


  • 500 g (about 3 1/2 cups) 00 flour, plus more for dusting
  • 1 teaspoon dry yeast (or 10 g fresh yeast)
  • 1 teaspoon sugar
  • 370 g (1 1/2 cups) water, at room temperature
  • 1 teaspoon salt


  1. In a large bowl, combine the flour, yeast and sugar.
  2. Stir with a fork and gradually add the water at room temperature. Finally, add the salt. Stir until you obtain a soft dough.
  3. Then, sprinkle some flour on the surface.
  4. Cover with cling film or a towel and let rise at 28°C (I put the covered bowl in the oven, turned off and with the light on) for about 2-3 hours or until tripled in size.
  5. After the resting time, the dough is well risen, very soft and has a crackled top.
  6. Turn the dough upside down on a floured work surface.
  7. Dust your hands with flour and fold the two sides over without overlapping.
  8. Turn the dough 90° and fold the other two sides.
  9. Turn the dough upside down, with the folds down, so as the smooth surface is facing up. Flour a long knife and cut the dough in two.
  10. Dust your hands with flour, lift the loaves and arrange each loaf in a parchment-lined baking sheet (or a non-stick one) lightly dusted with flour.
  11. Always with floured hands, shape the loaves and sprinkle the surface with more flour.
  12. At this point, leave your loaves to rise for the second and last time, for about 1-1.5 hour, until doubled in size.
  13. Preheat the oven to 230°C (445°F) and only when it reaches the temperature, place the baking sheet on the lower shelf. Cook for about 12 minutes.
  14. After that, paying attention to the hot oven, move the baking sheet to the middle shelf and cook the loaves for 10-12 more minutes.
  15. Lastly, if you want a nice golden and crunchy crust, turn on the grill for the last 2-3 minutes,  checking constantly that it doesn't brown too much.
  16. Take out of the oven and let cool 5 minutes before slicing.



The prep time includes the two rising times.

You can make two loaves or three smaller loaves. Place them well spaced apart on the baking sheet.

  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Keywords: bread, ciabatta, homemade, easy, no-knead, flour, yeast, water

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