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Ciabatta

Author
Cookinero 22 Oct 2025
1800
Ciabatta

The Italian word "ciabatta" has a surprisingly cute translation - "slipper". The world-famous Italian bread really does resemble these shoes in shape. Ciabatta has no equal in taste, although there is a serious competitor in the form of the French baguette, but here, rather, it is a matter of personal preference. Interestingly, ciabatta is a rare, and perhaps even the only example of bread, the origin of which is known in full: the exact year of creation - 1983, as well as the name of the author - Arnaldo Cavallari.

How to cook Ciabatta

Step 1

Ciabatta

Add yeast, salt, 1 tbsp flour to warm water and mix well. Add the remaining flour in small portions and begin kneading the dough.

Step 2

Ciabatta

Lightly dust the finished dough with flour and leave it overnight in a warm place (until it doubles in volume).

Step 3

Ciabatta

Line a baking pan with parchment, grease it with olive oil, sprinkle with flour and lay out the dough. Give the dough the desired shape.

Step 4

Ciabatta

Leave the dough under a towel in a warm place for another 120 minutes. Then put the form in the oven, preheated to 220 ° C, and place a container with water under the form. Bake the bread for 20 minutes, then remove the container with water and bake for another 10 minutes.

Step 5

Ciabatta

Cool, slice and serve the ciabatta.

Ciabatta - FAQ About Ingredients, Baking Time and Storage

You can use instant yeast in the same quantity. If you only have fresh yeast, use about 21 grams (three times the amount of dry yeast). Just make sure it's dissolved in the warm water before adding to the flour.
Absolutely. You can shape the dough and place it on a parchment-lined baking sheet instead of a pan. The key is to handle the dough gently to maintain the air bubbles that give ciabatta its signature open crumb.
Store cooled ciabatta in a paper bag or bread box at room temperature for up to 2 days. For longer storage, freeze it. Slice the bread first, place parchment between slices, and freeze in an airtight container for up to 3 months. Thaw at room temperature or toast straight from frozen.
Yes, but results will vary. Substitute the all-purpose flour with a gluten-free all-purpose flour blend that includes a binder like xanthan gum. You may need to adjust the water content slightly as gluten-free flours absorb differently. The texture will be different but can still be delicious.
The container of water creates steam in the oven. This steam is crucial for achieving a crisp, crunchy crust on the ciabatta. It prevents the crust from setting too quickly, allowing the bread to expand fully (a process called 'oven spring') before the crust hardens.
Yes, you can halve the recipe. Just divide all the ingredient quantities by two. Be aware that the dough might be a bit trickier to handle in a smaller quantity, but the process and cooking time remain the same. You'll end up with a smaller, but equally delicious, ciabatta.
This usually means your yeast might be old or inactive. The environment might also have been too cold. Ensure your water is warm (about 110°F/43°C) to activate the yeast, and that the dough is in a truly warm, draft-free spot. If the dough didn't rise at all, it's best to start over with new yeast.

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