Name: Oven Italian Ciabatta Bread
Prep time: 10 min
Cook time: 25 min
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 4 cups bread flour (plus extra for dusting); 1 1/2 tsp salt; 1 tsp instant yeast; 1 3/4 cups warm water (about 110°F); 2 tbsp olive oil

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Why You’ll Love This Recipe

Ciabatta bread boasts a delightful crust and an open crumb with large air pockets, giving it a unique texture that’s both chewy and soft. This recipe uses a no-knead method with a high hydration dough, resulting in a tender loaf with minimal effort. It’s perfect for beginners and seasoned bakers alike.

Ingredients

4 cups bread flour (plus extra for dusting)
1 1/2 tsp salt
1 tsp instant yeast
1 3/4 cups warm water (about 110°F)
2 tbsp olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Mix Dough:
- In a large bowl, combine bread flour, salt, and instant yeast.
- Add warm water and olive oil.
- Stir with a wooden spoon until a sticky, shaggy dough forms.
First Rise:
- Cover bowl with plastic wrap or a damp towel.
- Let dough rise at room temperature for 1.5 to 2 hours until doubled in size.
Shape the Loaf:
- Generously flour a work surface.
- Carefully turn dough onto surface without deflating too much.
- Dust dough with flour and fold it gently into a rectangle.
- Shape into a rough loaf and place on a parchment-lined baking sheet.
Second Rise:
- Cover loosely with a towel and let rise for 45 minutes until puffy.
Preheat Oven:
- Preheat oven to 450°F (230°C).
- Place a shallow pan with water on the bottom rack to create steam.
Bake Bread:
- Bake ciabatta for 20-25 minutes until crust is golden brown and loaf sounds hollow when tapped.
Cool:
- Remove from oven and cool completely on a wire rack before slicing.

Servings and Timing

Servings: 8 slices
Prep time: 10 minutes
Rise time: 2 hours 45 minutes
Bake time: 25 minutes
Total time: 3 hours 20 minutes

Variations

Herbed Ciabatta: Add rosemary, thyme, or garlic to the dough.
Whole Wheat: Substitute half the bread flour with whole wheat flour.
Olive Ciabatta: Fold in chopped olives during shaping.
Cheesy: Add shredded Parmesan or mozzarella into the dough.
Gluten-Free: Use a gluten-free bread flour blend designed for yeast breads.

Storage/Reheating

Storage: Store in a paper bag or bread box for up to 2 days.
Freezing: Freeze wrapped bread for up to 3 months. Thaw at room temperature.
Reheating: Refresh crust by warming in a 350°F oven for 5-10 minutes.

FAQs

What makes ciabatta dough sticky?

High hydration (more water) creates the signature open crumb and chewy texture.

Can I knead the dough instead of no-knead?

Yes, kneading for 8-10 minutes works but the no-knead method is easier and still effective.

Why add water to the oven?

Steam helps develop a crispy crust.

How do I get large holes inside the bread?

Handle dough gently and avoid over-kneading to preserve air pockets.

Can I bake ciabatta in a Dutch oven?

Yes, it helps trap steam and yields excellent crust.

How long should I let the dough rise?

About 1.5-2 hours for the first rise and 45 minutes for the second.

Can I use active dry yeast?

Yes, dissolve in water before mixing with flour.

Is ciabatta gluten-free?

Traditional ciabatta is not gluten-free; use gluten-free flour for alternatives.

Can I freeze the dough?

Yes, freeze after first rise and thaw before shaping and baking.

How do I slice ciabatta without squashing it?

Use a serrated bread knife and a gentle sawing motion.

Conclusion

Oven Italian Ciabatta Bread is a deliciously crusty, airy loaf that brings authentic Italian bakery flavors to your kitchen. With a simple no-knead method and straightforward ingredients, it’s perfect for homemade sandwiches, dipping, or enjoying fresh with butter. Enjoy baking this classic bread that’s as impressive as it is tasty!