Oven Italian Ciabatta Bread

Oven Italian Ciabatta Bread is a classic Italian loaf known for its crisp, golden crust and airy, chewy interior. This rustic bread is perfect for sandwiches, dipping in olive oil, or serving alongside soups and salads. Making ciabatta at home may seem intimidating, but this recipe simplifies the process to help you bake authentic, delicious ciabatta in your own oven.

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!