Recipe 83 of 779
Homemade Ciabatta Bread That's Perfectly Crispy and Light
Homemade Ciabatta Bread That's Perfectly Crispy and Light
This ciabatta bread is known for its airy texture and crisp crust, making it a versatile addition to any meal.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
Dry Ingredients
- 4 cups All-Purpose Flour Provides structure and chewiness.
- 2.25 teaspoons Active Dry Yeast Leavens the bread.
- 2 teaspoons Salt Enhances flavor and strengthens gluten.
Wet Ingredients
- 1.75 cups Lukewarm Water Activates the yeast.
- 2 tablespoons Olive Oil Adds richness and helps with crust.
Instructions
- Combine the active dry yeast and lukewarm water in a large mixing bowl. Let it sit for 5-10 minutes until frothy.
- Gradually add the all-purpose flour and salt to the mixture. Stir until a shaggy dough forms.
- Add the olive oil and mix until fully absorbed.
- Cover the bowl and let the dough rise for 1-2 hours until doubled in size.
- Turn the dough out onto a floured surface and stretch into a rectangle about 1 inch thick.
- Fold the dough into thirds like a letter, turn 90 degrees, and stretch again.
- Place the folded dough back in the bowl, cover, and let rise for another 30-60 minutes.
- Preheat the oven to 450°F (232°C) with a baking stone or inverted baking sheet inside.
- Transfer the dough to a parchment-lined baking sheet and score the top.
- Place a shallow pan with water on the bottom rack to create steam.
- Bake for 25-30 minutes until golden brown and the internal temperature reaches 200°F (93°C).
- Cool on a wire rack before slicing.
Notes
For variations, consider adding herbs, roasted garlic, or nuts to the dough.