Description
Oven Italian Ciabatta Bread is a classic rustic loaf with a crispy, golden crust and an airy, chewy interior. Made with a simple no-knead method and high hydration dough, this recipe yields authentic Italian ciabatta that’s perfect for sandwiches, dipping in olive oil, or serving alongside soups and salads. Easy enough for beginners but satisfying for experienced bakers.
Ingredients
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4 cups bread flour (plus extra for dusting)
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1 1/2 tsp salt
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1 tsp instant yeast
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1 3/4 cups warm water (about 110°F)
- 2 tbsp olive oil
Instructions
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Mix Dough:
In a large bowl, whisk together bread flour, salt, and instant yeast. Add warm water and olive oil. Stir with a wooden spoon until sticky, shaggy dough forms. -
First Rise:
Cover bowl with plastic wrap or damp towel. Let dough rise at room temperature for 1.5 to 2 hours until doubled. -
Shape the Loaf:
Generously flour your work surface. Carefully turn dough out without deflating. Dust with flour and fold 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 of water on the bottom rack to create steam. -
Bake Bread:
Bake ciabatta for 20-25 minutes until crust is golden and loaf sounds hollow when tapped. -
Cool:
Remove from oven and cool completely on a wire rack before slicing.
Notes
Handle dough gently to keep air pockets intact.Use a serrated knife for clean slices without squashing.Add herbs, olives, or cheese for flavored variations.
