Learn how to make homemade ciabatta bread with this thorough step-by-step recipe as your guide. Rustic-looking and flavorful, with a flour-dusted crusty exterior and extra-chewy interior pockmarked by air bubbles, this classic Italian-style bread is made from just 4 ingredients: flour, yeast, water, and salt. Making this bread is a 2-day process, but the first step on day one takes just 5 minutes.
Ciabatta is a uniquely crusty, chewy bread that’s perfect for dipping in olive oil or homemade Italian dressing or soaking up soup or sauce. Today I’m showing you how to make both ciabatta bread AND ciabatta rolls, both from the same dough. The rolls, when sliced horizontally, make a perfect base for a hearty sandwich or panini. Tuna melt, BLT, caprese pesto chicken burger, eggs and avocado, you name it—it’s a sturdy sandwich roll that stands up to it all.
Bonus: As it stales, day-old ciabatta makes for delicious crostini, or a fantastic breakfast casserole or strata. (I used it in our Christmas brunch sausage & egg casserole!) Fresh or 1-day-old ciabatta bread is also perfect for making homemade garlic bread or homemade croutons.
Ciabatta (pronounced chuh-bah-tuh) is the Italian word for slipper, and this type of bread was given its moniker in reference to its characteristic flat, broad, elongated shape. A rustic Italian white bread similar to my homemade artisan bread, ciabatta dough is made from the simplest of ingredients: flour, water, salt, and yeast.
The key difference between today’s recipe and my artisan bread lies in the ciabatta’s enhanced flavor, crispier crust, and irresistibly airy interior. These three standout qualities are achieved through extended fermentation and a precise series of dough-folding steps between rests.
If you’re looking for something easier, start with my artisan bread!
. I’ve learned a lot through the process and I’m thrilled to share it all with you… both the wins and the fails.
This is not a true ciabatta recipe, meaning we aren’t making it using the *exact traditional method* you would learn in a bread class at an Italian culinary school. But this slightly simplified method yields results that are pretty darn close.
Overall, today’s recipe is a good introduction to making preferment breads, and a home baking project that you’ll feel proud to accomplish.
Before we get started, I want to call out two key aspects of making ciabatta bread from scratch:
And if you’re new to yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
The crustier and chewier the bread, the less fat in the dough—also known as a “lean dough.” We’re using a lean dough for these ciabatta rolls today.
Plus, an invisible ingredient: time. Time is the superior flavor enhancer. The preferment, allowing the dough to rest between stretches and folds, and finally proofing the dough after shaping all work together to develop flavor.
It may seem like a long process, but keep in mind that most of the time is hands-off, while the dough rests.
Day 1:
Day 2:
After you make the dough with the preferment/biga, let it rest for 30 minutes to help relax the gluten.
Have a little bowl of olive oil on hand. Lightly grease your hand or a silicone spatula with the oil. Using your greased hand or spatula, lift up one side of the dough and gently stretch it up and pull it toward the opposite side of the bowl, folding it down over the dough. I like to visualize a clock on top of the dough for this. You’ll be folding it at the 12 o’clock mark and pulling it down over the 6 o’clock mark. Then, turn the bowl 90 degrees and repeat. Do this until you’ve gone around the bowl twice, for a total of 8 folds.
The stretch-and-fold method is similar to kneading dough but much gentler and more precise; it’s designed to handle the dough’s stickiness without overworking it.
After each stretch and fold, let the dough rest for 30 minutes. Repeat this process three more times, resting 30 minutes between each. With each round, you’re gradually building the dough’s strength and structure!
After the 4th round, refrigerate the dough for an hour and up to 1 day. Yes, you can stretch this process over 3 days if you want. I always appreciate a flexible baking recipe!
Generously flour your counter/work surface. Using lightly oiled hands or a lightly oiled spatula, gently scrape the dough out of the bowl and onto the floured surface. Sprinkle flour all over the top, then gently pat into a 10×7-inch rectangle, or anywhere close to that size.
With a floured bench scraper, cut in half down the center, and then cut each into 4 rectangles.
OR, for two loaves, cut in half once, horizontally, to make two 5×7-inch rectangles. (Or once vertically for two 10×3.5-inch loaves.)
With floured hands and using a floured bench scraper to assist, carefully transfer to parchment paper. Reshape the rolls/loaves as needed, but don’t go nuts over this. It’s totally fine if the shapes are all a little wonky and uneven—ciabatta bread is meant to look rustic!
Final nap before baking: Lightly flour the tops of the ciabatta rolls and then cover them with a clean kitchen towel. Let the rolls rest for 1 hour at room temperature.
Meanwhile, place a flat cookie sheet or a rimmed baking sheet on the center rack of your oven. Preheat to 450°F (232°C). You want your oven and baking surface to be heating for about an hour before the bread goes in.
When ready to bake, scatter several cups of ice cubes in a large shallow metal roasting pan, cast-iron skillet, or rimmed baking sheet. Why? You want to create steam in your oven. A humid, steamy environment is crucial for ciabatta to develop its signature golden-crisp crust. It also keeps the dough’s surface moist in the first few minutes of baking, which allows it to expand without cracking.
Uncover the rolls and lightly spray or flick them with a little water. Why? More steamy moisture. See above.
Working quickly, carefully pull out the oven rack with the preheated baking sheet and slide the parchment paper and proofed bread onto it. Slide the pan with the ice cubes onto the bottom oven rack and quickly close the oven door, trapping the steam from the melting ice inside.
Finally, your bread is baking. It will take about 20 to 22 minutes, or up to 25 minutes for a deeper golden color. All ovens are different, so use an instant-read thermometer if you have one to check the internal temperature of the bread. You’re looking for around 205°F (96°C) to 210°F (99°C).
To ensure the interior sets properly, cool the bread or rolls for at least 45 minutes before slicing and serving. Cutting too early will leave you with a gummy texture.
Rustic-looking and flavorful, with a flour-streaked crusty exterior and extra-chewy interior pockmarked by air bubbles, this classic Italian-style bread is made from just 4 ingredients. Making these ciabatta rolls is a 2-day process. For best success, I strongly recommend reading through the recipe before you get started. Do not be shy with the flour when flouring the work surface and your hands. Use as much as you need to handle the dough. If you have one, use a kitchen scale to measure your ingredients by weight (in grams). With this sticky dough, a bench scraper is basically an extension of your hands. It helps you shape and neatly straighten the dough.
