• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CiaoFlorentina

Easy Italian Recipes, Organic Food & Vegetarian Lifestyle Blog!

  • Home
  • About
  • Recipes
  • Veggie Society
  • Privacy Policy

Ciabatta Bread Recipe

Authentic Italian Ciabatta Bread recipe meaning slipper bread, originally from the Veneto, made with an overnight starter and cooked just like a pizza on a preheated pizza stone.

Loaf of Ciabatta Bread on a Wooden Board

Jump to Recipe

Ciabatta Bread

Invented by Franceso Favaron in 1982, this is the perfect Italian bread for sandwiches, Bruschetta, panzanella or just to dip in your favorite olive oil as an antipasto.

Very easy to make at home, it’s egg free and dairy free, but you will need to execute some patience and plan in advance for the starter or Biga.

Sliced Ciabatta Bread Loaf with Holes

What is Biga?

An Italian starter similar to a sourdough starter but thicker, made from a little bit of flour, water and yeast and allowed an initial fermentation. It gives the bread a unique and wonderful flavor.

The Dough

Don’t be intimated! This is a sticky wet dough overall, hence those nice coveted holes that make ciabatta different and special. Just feel confident and roll with it, don’t be temped to add extra flour, all will be well and turn out great.

If you are looking for a last minute quick crusty bread to make for dinner, please try our Rustic Italian Bread Recipe instead, also baked on a pizza stone.

Serving suggestions:

  • fresh out of the oven
  • dunk in this Zuppa Toscana
  • with a bowl of Italian white bean soup
  • grilled for bruschetta
  • make panzanella
  • dipped in basil olive oil & herbs
  • 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.

Italian Ciabatta Bread Crusty Loaf

Print Pin

Ciabatta Bread Recipe

An authentic Italian recipe for ciabatta bread or slipper bread, originally from the Veneto made with an overnight starter and cooked just like pizza on a preheated pizza stone
Course Baked Goods
Cuisine Italian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 2 loaves
Author Florentina

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

#1 To get a crusty loaf make sure to use a pizza stone and also create some steam in the oven by placing a dish filled with water on the bottom as the oven heats up. Add more water if needed before baking the bread. Allow the loaves to cool inside the oven after baking with the oven door slightly open.
#2 If you don't have a stand mixer just use a wooden spoon to mix the dough together, it will appear to be more difficult this way as we are dealing with a wet dough. 

You’ll Also Love:

Tomato Bruschetta Recipe ( Italian Bruschetta )

Tomato Bruschetta

Bruschetta Panzanella Salad

Bruschetta Panzanella Salad

Burrata Bruschetta Recipe

Burrata Bruschetta

Filed Under: Grains, Pizza + Bread, Vegan, Vegetarian

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

Subscribe

for your weekly recipe fix.

Previous Post: « Basil Mango Sauce Recipe
Next Post: How To Dry Oregano »

Primary Sidebar

Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

All Recipes

© 2021 Ciao Florentina

Copyright 2010 - 2017 CiaoFlorentina

MENU
  • Home
  • About
  • Recipes
  • Veggie Society
  • Privacy Policy