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.