Name: Ciabatta Bread
Prep time: 20 min
Cook time: 25 min
Total time: 1005 min
Ingredients: 4-4½ cups all-purpose flour; 2 teaspoons kosher salt; ¼ teaspoon active dry yeast; 2 cups warm water (approximately 113°F); 2 tablespoons cornmeal

Ciabatta Bread, a rustic Italian white bread with a crisp crust and soft crumb, is versatile and delicious. For another great bread recipe, make sure to check out our easy Homemade Rustic Bread!

Homemade Ciabatta Bread

Its slipper-like shape comes from a sticky, wet dough barely kneaded, perfect for sandwiches, soups, or as a side with olive oil and balsamic vinegar. With just five ingredients – flour, salt, yeast, water, and cornmeal – this bread requires 16-24 hours of resting time before shaping into loaves and baking at 425°F for 22-25 minutes until golden brown.

Store cooled loaves at room temperature for 2-3 days or freeze for up to 3 months.

Ciabatta Bread

Prep Time 20

Cook Time 25

Overnight Resting 16

Total Time 16 45

Ciabatta Bread, a rustic Italian white bread with a crisp crust and soft crumb, is versatile and delicious.

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Ingredients

▢ 4-4½ cups all-purpose flour
▢ 2 teaspoons kosher salt
▢ ¼ teaspoon active dry yeast
▢ 2 cups warm water approximately 113°F
▢ 2 tablespoons cornmeal

Instructions

In a large bowl add flour, salt, yeast, and water. Mix until all ingredients are incorporated. (The dough will still be wet.)
Cover and allow to rise in a warm area for 16-24 hours.
When ready, use a spatula to fold the dough over a few times inside of the bowl.
Fold the dough out onto a floured surface and use your hands to divide the dough into two equal-sized pieces.
Line two baking sheets with parchment paper and sprinkle each with 1 tablespoon of cornmeal. Lift the dough halves onto the lined baking sheets. Shape each dough into a rectangle (approximately 8×4-inches).
Sprinkle a little flour over the loaves and loosely cover them with plastic wrap. Let the dough rise again (about 1 hour).
When ready, preheat the oven to 425°F.
Bake the loaves for 22-25 minutes. The bread is done when the bread sounds hollow when tapped. Let cool completely before cutting and serving.