An authentic Italian ciabatta bread recipe or slipper bread, originally from the Veneto, made with an overnight starter and cooked just like a pizza on a preheated pizza stone.
Invented by Francesco Favaron in 1982, it is the perfect bread for sandwiches, bruschetta, panzanella, or just to dip in your favorite olive oil.
Very easy to execute at home, but you will need to plan in advance for the starter or Biga.
Don’t be intimated! This is a sticky wet dough, hence those nice coveted holes that make ciabatta special and different. Just roll with it, don’t be tempted to add extra flour, all will turn out great!
If you are looking for a quick last minute crusty bread to make for dinner, then I’d suggest you try this easy rustic bread recipe instead, also baked on a pizza stone (<–amazon ).
how to serve ciabatta bread:
make sandwiches / panini.
how to store it:
Store your homemade ciabatta in a breadbox or plastic storage bag at room temperature for 2 to 3 days. Alternatively you can slice it and freeze it in freezer proof bags up to 3 months. Place the slices directly in the toaster when ready to eat, no need to thaw them out.
Ciabatta Bread Recipe
Ingredients
For the Bread
- 2 c organic bread flour
- 1/2 tsp dry active yeast
- 1.5 tsp sea salt
- 11 tbsp filtered water
- 1 tbsp extra virgin olive oil
- 2 tbsp warm plant milk
For the Starter (Biga)
- 1 c organic bread flour
- 1/3 c filtered water at room temperature
- 1/8 tsp active dry yeast
- 2 tbsp warm water
Instructions
Make the Starter
- Make your starter the night before you plan to bake the bread.Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minutes.
- In a medium size mixing bowl stir together the yeast mixture with the flour and the water until combined. Cover with plastic wrap and allow it to sit at room temperature overnight. If preparing it in the morning then let it sit until evening and up to 24 hours.
Make the Ciabatta
- Use your stand mixer and combine the yeast and the warm plant milk. Let it sit for a few minutes until creamy.Add the starter, olive oil, flour, sea salt and water and mix together for about 10 minutes until everything is incorporated.
- Prepare a large bowl lightly oiled with olive oil. Transfer the bread dough to it and cover with plastic wrap. Allow it to sit until doubled in size, up to 2 hours.
- Turn the bread dough onto a well floured surface and with floured hands cut it in half. Form 2 long loaves.
- Transfer them to a parchment lined baking sheet.
- Optional step: Flour your fingers well and create dimples in the top of the loaves. Sprinkle with some flour.
- Lightly dampen a tea towel and cover the loaves. Allow them to rise again until doubled in size, up to 2 hours.
- Meanwhile preheat your oven to 425” F with a Pizza Stone in the center for 1 hour before planning to bake the bread.Transfer one of the loaves to the preheated pizza stone (together with the parchment paper) and bake for about 25 minutes until golden brown to your liking.
- Transfer to a wire rack and allow to cool completely before slicing it with a serrated knife.
Notes
Still Hungry ?
Tomato Bruschetta
Bruschetta Panzanella Salad
Burrata Bruschetta
