ciabatta

Ciabatta recipe with a chewy crumb and extra olive oil for a crisp crust. Easy steps, no mixer needed, ready in under 3 hours from start to finish.

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Total Time 3 1

Servings: 8 slices

Course: Bread

Cuisine: Italian

Calories: 215

Ingredients Method Notes

Ingredients

Bread dough

3.5 xícara all-purpose flour
1.25 xícara water room temperature
0.25 xícara olive oil plus extra for finishing
2 colher de chá salt
1 colher de chá sugar
1 colher de chá active dry yeast

Method

Combine the flour, yeast, sugar, and salt in a large bowl. Stir well to blend. Don’t skip blending dry before adding wet—this prevents yeast clumps.
Add room temperature water and olive oil to the bowl. Mix with a sturdy spoon or your hand until you get a very sticky, shaggy dough. It won’t look neat yet—that’s right.
Cover the bowl with a towel and let it rest for 30 minutes at room temp. Don’t rush this; the flour needs time to hydrate fully.
Do three sets of stretch and folds: Wet your hand, grab one edge of the dough, pull it up, and fold it over itself. Turn the bowl a quarter and repeat. Do this four times (once around the bowl), then cover and rest for 30 minutes. Repeat the folds and rests two more times. The dough will feel stronger each time.
After the last rest, heavily flour your countertop and gently tip the dough onto it. Try not to deflate. Sprinkle extra flour over the top—ciabatta dough is very sticky.
Shape into a rectangle with your hands, being gentle (don’t knead or roll). Cut into 8 pieces with a knife or bench scraper. Move them to a parchment-lined pan, leaving space between. They’ll stick less if you flour your scraper, not your hands.
Let the pieces rise uncovered for 20–30 minutes. You want them puffy but not doubled.
Preheat your oven to 450°F (230°C). I always set a baking stone or flipped tray inside to get extra bottom heat for that crisp crust—worth it.
Bake for 17–20 minutes until deep golden and the bottoms sound hollow when you tap. Brush the tops with a little extra olive oil right as they come out. Let cool for at least 15 minutes before slicing, so the crumb sets and doesn’t gum up your knife!

Notes

I always come back to ciabatta when I want homemade bread without babysitting a dough all afternoon. The texture wins me over every time—those big, chewy holes soak up olive oil like nothing else on the table.

Ciabatta tips from my kitchen

Sticky dough? That’s the point—don’t be tempted to add extra flour. Use a wet hand for folding and shaping, and keep your scraper dusted, not your hands. More flour makes the bread dense instead of airy.

The stretch and fold move builds strength without kneading. I set a timer for each rest so I don’t forget and come back to a sad, overproofed blob.

Extra bottom heat really helps the crust. If you don’t have a baking stone, try preheating an upside-down sheet pan and sliding your bread onto it. The boost in heat makes those crackly edges you want.

Substitutions and variations

Bread flour boosts chew and gets even bigger holes, but all-purpose works fine—nothing fancy needed. I wouldn’t swap the oil for butter; olive oil is key for that slightly crisp, golden crust.

If you want to riff, add a handful of chopped olives or sun-dried tomatoes during the last stretch and fold. Skip wet add-ins like fresh tomatoes—they make the dough sloppy and heavy.

Storing and prepping ahead

Fresh ciabatta goes stale overnight, but it toasts up great the next day for bruschetta or sandwiches. I wrap leftovers in a towel, then re-crisp in a hot oven for five minutes before serving.