How to Make Ciabatta Bread
For bakers who have mastered a basic homemade loaf, the next challenge is to explore different styles of bread, from sourdough to baguettes. Most bread dough is a basic combination of flour, water, yeast and salt, and different preparations of these ingredients will result in different types of bread.
This loaf is no different—and with a bit of patience and time, you can learn how to make ciabatta bread all on your own.
What Is Ciabatta Bread?
Ciabatta bread is an Italian bread made of wheat flour, yeast and salt. It originated in the province of Rovigo, Veneto, Italy in 1982, in response to the popularity of French baguettes.
Ciabatta is a broad, flat loaf of bread, characterized by large holes within the crumb. The dough itself is much wetter than traditional French breads, but not as wet as a focaccia loaf. Unlike focaccia, which is a flatbread, ciabatta is formed into loaves for proofing and baking. Your finished ciabatta should have a crisp crust and a chewy center.
To create authentic ciabatta, you’ll start by making biga, which is similar to a sourdough starter. Flour, water and yeast are combined many hours before the dough is made—and then added to the dough to improve the flavor and texture of the finished bread.
Use your finished bread to make delicious appetizers, such as this Florentine ciabatta.
How to Make Homemade Ciabatta Bread from Scratch
Ingredients
For the biga:
5 ounces unbleached, all-purpose flour
1/8 teaspoon rapid-rise yeast
4 ounces water, at room temperature
For the dough:
10 ounces unbleached, all-purpose flour
1/2 teaspoon rapid-rise yeast
1-1/2 teaspoons table salt
6 ounces water, at room temperature
2 ounces milk, at room temperature
Tools You’ll Need
Stand mixer: This is an essential small appliance that every kitchen needs. It will come in handy when you mix the dough ingredients together and then use the dough hook to knead your ciabatta dough.
Food scale: Precise measurements are key when it comes to making bread, and a kitchen scale will help you measure your dry ingredients properly.
Pizza stone: Baking your bread on a preheated pizza stone will be essential to evenly cooking your bread and achieving a crisp crust.
Directions
Step 1: Prepare the biga
To prepare the biga, combine the flour, yeast and water in a medium bowl until the ingredients are all incorporated. Cover tightly with plastic wrap and let stand at room temperature overnight. The biga should stand for at least 8 hours but no more than 24 hours.
Step 2: Make the dough
To prepare the dough, combine the biga along with the dough ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on the lowest speed setting until the ingredients are incorporated. Continue mixing for 4-6 minutes until the dough pulls away from the sides of the bowl.
Switch from the paddle to the dough hook and increase the speed to medium, and knead for around 10 minutes. The dough should be shiny, but very sticky. Transfer the dough to a large bowl and cover tightly with plastic wrap. Let dough stand at room temperature until it doubles in size, around 1 hour.
Step 3: Fold the dough
Using your fingers or a rubber spatula sprayed with cooking spray, fold the dough over itself by pulling at the edge of the dough, lifting the dough and bringing it toward the center of the bowl. Turn the bowl 90 degrees and fold again, repeating for a total of 8 turns. Cover the bowl again and allow to stand for another 30 minutes.
Step 4: Shape the dough
Turn dough out onto a floured surface and cut in half. Turn each half of dough cut-side up and dust with flour. Gently press the dough into a 12 x 6 inch rectangle and then fold the short ends toward the center with a small overlap. You should be left with a 7 x 4 inch rectangle.
Cut two pieces of parchment paper to 12 x 6 inches and flour liberally. Gently transfer the loaf to one of the parchment sheets, seam side down, and dust with flour. Repeat with second loaf and then cover with plastic wrap. Allow loaves to sit at room temperature for 45 minutes to an hour.
Step 5: Bake the ciabattas
Adjust your oven rack to the lower middle position and preheat with pizza stone inside to 450° F. Allow the oven to preheat for at least 30 minutes before baking loaves. Before placing the loaves in the oven, fill a baking sheet with hot water and place it on the rack under the pizza stone.
Place the parchment sheets and loaves onto a pizza peel or inverted baking sheet. Gently poke the surface of the loaves with your fingers to stretch them out to 10 x 6 inch rectangles. Carefully slide the parchment sheets and loaves onto the pizza stone and bake for 22 to 27 minutes. The crust should be deep golden brown and the internal temperature should register 210° F.
Cool loaves on cooling rack for 1 hour before slicing and serving.
Other Methods for Making Ciabatta Bread
You can make delicious, chewy ciabatta bread in less time by skipping the biga step. By using a no-knead ciabatta recipe, you mix all ingredients together at the start of the process. You’ll still need 12-18 hours for the first proof; however, you take out the steps of kneading, folding and proofing. With this method you will still end up with a crispy, chewy loaf of bread; the preparation is just less traditional.
Ciabatta Bread Tips
How do I know when ciabatta bread is done?
If you have a probe thermometer, you can measure the internal temperature of the bread. When fully cooked, the internal temperature should register 210° F. You can also tap the bottom of the bread; it should sound hollow when it’s done.
How do you store ciabatta bread?
Make sure that your bread is completely cooled before storing. Tightly wrap your loaves in foil or an airtight plastic bag and store at room temperature. Storing in the refrigerator will force the bread to dry out quicker. When properly stored, the bread should last for 2-3 days.
What do you eat ciabatta with?
If you opt for turning your ciabatta dough into rolls, these are great for many different things! The texture and holes in ciabatta rolls are perfect for dipping in soups or wiping up sauces from a dinner plate. They are also perfect for creating hearty sandwiches, like these Chipotle Roast Beef Sandwiches.
Sandwich Ideas for Your Homemade Bread
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Mac & Cheese Pork Sliders
I love pork sliders! This sweet and savory recipe was created out of leftover ingredients I had in my fridge. It is perfect for a weeknight meal or a special-occasion potluck. —Rashanda Cobbins, Milwaukee, Wisconsin
Dilly Turkey Melt
This is a hearty grilled sandwich with a distinctive and delicious combination of ingredients. The pickle slices add a bit of fun, and the barbecue sauce provides a hint of sweetness that's irresistible. —Henry Mujica, North Riverside, Illinois
Turkey Focaccia Club
My family thinks this sandwich is pure heaven thanks to the cranberry-pecan mayo. It's so good that they ask me to make it all year long. —Judy Wilson, Sun City West, Arizona
Pineapple Chicken Salad Sandwiches
These sandwiches are always welcome at lunchtime around our house. Sweet pineapple and crunchy pecans are nice additions to ordinary chicken salad. —Carol Alexander, Midland, Michigan
Club Roll-Ups
Packed with meat, cheese and olives, these roll-ups are always a hit at parties.
Grandma's Baked Ham Salad Sandwiches
This ham salad is another tried-and-true recipe I found in my grandma's recipe box. I love seeing her handwriting on faded notecards. —Crystal Jo Bruns, Iliff, Colorado
Tuna Melt on Cornbread
Try our rendition of an open-faced tuna melt. Serve it on cornbread for a quick lunch or dinner. —Taste of Home Test Kitchen
Basil Chicken Sandwiches
"I got the inspiration for this recipe when I knew my parents and in-laws were coming to see our new home," shares Kerry Durgin Krebs of New Market, Maryland. "My mother-in-law has food allergies, my father-in-law has some very specific food preferences and my parents appreciate light meals. I created this chicken sandwich with fresh basil for our lunch."
Cuban Sandwich Burgers
My mom would make these Cuban burgers when we would visit her in Florida. They are a take on the real Cuban sandwich. My kids love them. My boys could eat two of these monsters in one sitting. —Marina Castle Kelley, Canyon Country, California
Gourmet Barbecue Beef Sandwiches
These beef sandwiches were a tradition in my family on winter vacations after a long day of snow skiing, but they're a hit anytime we make them. Serving the savory barbecue beef on croissants with melty provolone cheese makes the sandwiches a little more special. —Katie Anderson, Vancouver, Washington
Shrimp Patty Sandwiches
Quite often when we eat at a restaurant, my husband will try something and tell me that I could make it better at home. That was the case with this shrimp patty. It had very few shrimp and needed more flavor. I made some improvements and now it's one my husband's favorites. — Tina Jacobs, Hurlock, Maryland
California Roll Wraps
I love the California rolls I get at sushi restaurants and wanted to capture those flavors in a sandwich I could take to work. I started with the standard ingredients, added a few others and came up with a hit. —Mary Pax-Shipley, Bend, Oregon
Cuban Roasted Pork Sandwiches
For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. —Taste of Home Test Kitchen
Pear and Roast Beef Sandwiches
Here’s an easy way to dress up an ordinary roast beef sandwich. A Mediterranean-inspired spread lends tartness while pear slices add fresh flavor and texture. —Pat Dazis, Charlotte, North Carolina
Tangy Barbecue Sandwiches
Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers. —Debbi Smith, Crossett, Arkansas
Pressure-Cooker Tandoori Chicken Panini
The tandoori-style spices in this chicken give it a bold flavor that’s so hard to resist. It tastes incredible tucked between pieces of naan, then grilled for an Indian-inspired panini. —Yasmin Arif, Manassas, Virginia
Beer-Braised Pulled Ham
To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts
Italian Steak Sandwiches
My sister came up with these quick sandwiches that use minced garlic and other seasonings to bring pizzazz to deli roast beef. Add some carrot sticks or a tomato salad for a fantastic lunch in no time. —Maria Regakis, Somerville, Massachusetts
Toasted Reubens
New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. —Patricia Kile, Elizabethtown, Pennsylvania
Parmesan Chicken Sandwiches
Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce. Served on a hoagie, it’s a real treat! —Sue Bosek, Whittier, California
Caramelized Ham & Swiss Buns
My next-door neighbor shared this recipe with me, and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of poppy seeds, ham and cheese, horseradish and brown sugar makes it so delicious. —Iris Weihemuller, Baxter, Minnesota
Savory Beef Sandwiches
Before heading to work in the morning, I'll get this going in the slow cooker. Then it's all ready to serve—usually with hard rolls and potato salad or another salad—as soon as my husband and I walk in. When my son moved to another state recently, I cut up beef roast in smaller portions, repackaged it and sent seasonings for a two-person slow cooker as his housewarming present. —Lynn Williamson, Hayward, Wisconsin
Beef 'n' Cheese Wraps
These make-ahead wraps are delicious, portable and ideal for picnics and tailgates. Enjoy them whole or slice them into 1-inch pieces to serve them as an appetizer. They also make an excellent lunch on the go. —Sue Sibson, Howard, South Carolina
Italian Meatball Subs
This is one of those recipes you always come back to. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. I broil the meatballs first to quickly brown them. —Jean Glacken, Elkton, Maryland
Basil-Tomato Grilled Cheese
The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. —Sylvia Schmitt, Sun City, Arizona
French Dip
For a sandwich with more pizzazz than the traditional French dip, give this recipe a try. The seasonings give the broth a wonderful flavor, and the meat cooks up tender and juicy. This slow-cooked version will soon be a favorite at your house, too. —Margaret McNeil, Germantown, Tennessee
Slow-Cooked Turkey Sloppy Joes
This tangy sandwich filling is so easy to prepare in the slow cooker, and it goes over well at gatherings large and small. I frequently take it to potlucks, and I'm always asked for my secret ingredient. —Marylou LaRue, Freeland, Michigan
Bacon & Swiss Chicken Sandwiches
I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska
Sweet & Smoky Pulled Pork Sandwiches
My primo pork is smoky, tender and tastes like it came from a barbecue joint. Without much help from me, it basically shreds itself. —Lauren Adamson, Layton, Utah
Grilled Goat Cheese & Arugula Sandwiches
To create a more “grown-up” grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! —Jess Apfe, Berkeley, California
Chipotle Roast Beef Sandwiches
Rustic ciabatta bread is the perfect match for tender roast beef and bold blue cheese and chipotle in this easy, tasty recipe. —Andre Houseknecht, Feasterville, Pennsylvania
Cranberry Turkey Wraps
Fruity and flavorful, these hefty grab-and-go handfuls are quick to assemble, easy to handle and low in calories. We often take them in a cooler to the local stock show and eat them in the stands. Everyone seems to love them! —Bobbie Keefer, Byers, Colorado
BLT Waffle Sliders
Craving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles. Prepare the waffles ahead of time and reheat in the toaster for quick assembly. —Stacy Joura, Stoneboro, Pennsylvania.
Creamy Eggplant & Mushroom Monte Cristo
As a child, I wouldn’t eat veggies. As a parent, I try to include them in creative ways. I'm proud to say this eggplant sandwich is a hit with my son. —Macey Allen, Green Forest, Arkansas
Gouda Turkey Club
With this recipe, two can enjoy the taste of something new and elegant in minutes. All you need to add is the ambiance for a bistro meal at home. —Karen Harris, Littleton, Colorado
Weeknight Chicken Mozzarella Sandwiches
My husband is a big garlic fan, so we use garlic bread crumbs and garlic sauce for our baked chicken sandwiches, so comforting on a chilly day. —Bridget Snyder, Syracuse, New York
Cashew Turkey Salad Sandwiches
One bite and you'll be hooked on this slightly sweet turkey salad sandwich. It's protein-packed so you can feel good while you munch! —Mary Wilhelm, Sparta, Wisconsin
Favorite Italian Beef Sandwiches
I'm a paramedic/firefighter, and slow-cooked recipes like this one suit my unpredictable schedule. My husband and children and the hungry bunch at the firehouse love these robust sandwiches that have a little zip. —Kris Swihart, Perrysburg, Ohio
Caesar Chicken Wraps
When we have chicken for dinner, I cook extra for these full-flavored roll-ups. Featuring Caesar salad dressing, cream cheese, red pepper, black olives and a hint of garlic, the wraps are perfect alongside corn on the cob and a green vegetable. —Christi Martin, Elko, Nevada
Cuban Sliders
These wonderful little rolls are baked until lightly toasted and the cheese melts. The leftover King's Hawaiian ham sliders keep really well in the fridge, and they make a lovely cold snack. Followers of my blog, houseofyumm.com, go nuts for these! —Serene Herrera, Dallas, Texas
Cheesy Chicken Subs
I've been part of the Food Services staff at Appalachian State University for 33 years. One summer we created this flavorful sandwich that combines seasoned grilled chicken, Swiss cheese and sauteed mushrooms and onions. Thousands of students have enjoyed this wonderful sub since then. —Jane Hollar, Vilas, North Carolina
Chicken & Caramelized Onion Grilled Cheese
My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It’s oh-my goodness. —Kadija Bridgewater, Boca Raton, Florida
Ultimate Pastrami Sandwiches
This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients—grilled cold cuts, cheese, fried potatoes and tomatoes—and created a tasty replica that includes our version of their secret coleslaw topping. —Taste of Home Test Kitchen
Makeover Reuben Melt
This twist on a classic Reuben keeps the corned beef and uses a sauce made with Swiss (and plenty of thousand-island flavor). Fresh slaw on top replaces the sauerkraut. —Jenni Sharp, Milwaukee, Wisconsin
Turkey & Swiss Biscuit Sliders
One of my favorite things to whip up in the kitchen is homemade buttermilk biscuits. Simple sandwiches are a wonderful way to showcase these melt-in-your-mouth treats. —Cindy Esposito, Bloomfield, New Jersey
Cashew Chicken Salad Sandwiches
I think this is the best cashew chicken salad sandwich recipe around. It’s good for you and quick to make, and it has wonderful flavor. —Peggi Kelly, Fairbury, Nebraska
Shredded French Dip
A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. I serve the cooking juices in individual cups for dipping. —Carla Kimball, Callaway, Nebraska
BBQ Chicken Sandwiches
With four small children at home, I need quick yet filling meals. This family-favorite BBQ chicken sandwich filling is a cinch to make. For a spicier taste, eliminate the ketchup and increase the amount of salsa to 1 cup. —Leticia Lewis, Kennewick, Washington
The post How to Make Ciabatta Bread appeared first on Taste of Home.
