Bake a loaf of this classic Ciabatta Bread Recipe, soft and fluffy on the inside with a crisp, golden exterior.
It’s rare that I have a sandwich, but when I do, I prefer a thick and fluffy bread like ciabatta. Ciabatta is a classic Italian bread that can be enjoyed in various ways, not just as a sandwich. It also makes delicious toast—whether that’s buttered, plain, avocado, or French. There are all kinds of ways to enjoy ciabatta, and with this amazing recipe, you can easily craft your own from scratch.
When I first started baking, I avoided bread recipes because they seemed intimidating. With cooking, I can be more liberal and loose with ingredient measurements—not so with baking. Precision matters. But once I got the hang of it, I realized recipes like ciabatta were worth the extra focus.
Knowing how to make ciabatta or any bread from scratch is enjoyable for many reasons. For one thing, there’s nothing quite like homemade bread! It tastes better than anything I’d find at my grocery store. It’s also enjoyable to include my loved ones in the baking process. For example, this recipe is simple enough to teach kids, allowing them to learn how much effort goes into something we can all take for granted. It’s magical to see a kid’s face light up when they learn about things like yeast and how it makes bread rise. Turning a simple recipe into a culinary learning experience is just what I live for!
What is “poolish”?
If you peek down at the recipe, you’ll notice that there are separate ingredients for something called a “poolish.” This is a type of pre-ferment that’s often used in Italian baking, which enhances the bread’s texture and flavor. You mix some flour, water, and a little yeast ahead of time, then let it rest overnight. With that extra fermentation time, you’ll get a nutty and almost tangy flavor. Plus, the fermentation helps strengthen the dough so your bread comes out light and airy.
Would you still manage to bake a decent loaf without the poolish? Yes, but you won’t enjoy that signature chewy texture and crispy crust that makes this recipe ciabatta. All this to say—give the poolish time to work its magic. I’m sure you’ll taste the difference!
How do I store leftovers?
After the loaf has cooled, wrap it in plastic or a paper bag and store it at room temperature for 3 to 4 days. If you like, enjoy the bread fresh or lightly toasted. You can also store it in your freezer using a freezer-safe bag for up to 3 months. If you choose this route, I suggest pre-slicing it so it’s easier to thaw and serve later.
Serving suggestions
Seeking a simple snack, appetizer, or side? Ciabatta is even better with some creamy Garlic Butter or this Avocado Spread. Or pretend like you’re going to a fancy restaurant and serve the ciabatta with Bread Dipping Oil, a savory mix of herbaceous spices. You never know what will taste fantastic on your ciabatta until you try it, so keep your mind open to the possibilities! This bread is also perfect for saucy pastas like Spaghetti and Meatballs or a hearty bowl of Italian Wedding Soup. What’s more, you can easily use this homemade bread for this Ciabatta Sandwich recipe.
Ingredients
For The Poolish:
- 5 tablespoons all-purpose flour
- 1/2 teaspoon instant yeast
- 1/4 cup lukewarm water
For The Main Dough:
- 3 1/2 cups bread flour
- 1 1/2 cups lukewarm water
- 1 1/2 teaspoons salt
- Extra flour for dusting
Instructions
- In a small bowl, mix the poolish ingredients until smooth. Cover tightly and let sit at room temperature for about 12 hours. This long fermentation builds flavor.
- In a large bowl, combine the poolish with bread flour, lukewarm water, and salt. Stir until a wet, sticky dough forms. Cover and rest for 30 minutes to allow the flour to hydrate.
- Over the next 2 hours, perform gentle stretch and folds every 30 minutes. To do this, wet your hands and gently lift one edge of the dough and fold it over. This strengthens the gluten without needing to knead vigorously.
- Lightly flour your work surface. Gently tip the dough out and divide it into 2 equal parts. Form each into a rough rectangle by gently folding the edges in. Place the shaped loaves on a baking sheet dusted with flour, cover with a clean towel, and let proof for about 45 minutes until puffy.
- Preheat your oven to 425°F about 20 minutes before baking. Transfer the proofed loaves to the center rack of the oven. Bake for 25 minutes, or until the bread is golden and sounds hollow when tapped on the bottom. Remove from the oven and let cool completely on a rack before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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