Description
This Best Ciabatta Recipe delivers a rustic, crusty Italian bread with a chewy crumb and signature large holes. Using a long-fermented biga sponge and a very wet, sticky dough, this recipe produces two flavorful loaves with an airy texture perfect for sandwiches or dipping. The dough requires minimal handling and relies on steam baking to develop a crisp crust.
Ingredients
Scale
For the Sponge (Biga):
- 1 cup all-purpose flour
- ½ cup water (room temperature)
- â…› teaspoon active dry yeast
For the Dough:
- all of the sponge
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- ¾ cup water (lukewarm)
- 1 tablespoon olive oil
Instructions
- Make the Sponge: In a medium bowl, stir together 1 cup flour, ½ cup water, and ⅛ teaspoon yeast until combined. Cover and let sit at room temperature for 8–12 hours or overnight to develop flavor.
- Prepare the Dough: In a large mixing bowl, combine the sponge with remaining flour, salt, sugar, yeast, lukewarm water, and olive oil. Mix with a wooden spoon or dough hook until a sticky dough forms. Knead for 7–8 minutes using a stand mixer on medium speed or about 10 minutes by hand, until elastic and very sticky. Cover and let rise for 1½ to 2 hours until doubled.
- Shape the Loaves: Dust a clean surface with flour and gently turn out the dough without deflating. Divide into two equal portions and shape each into a rough oval or rectangle. Transfer to a parchment-lined baking sheet, dust lightly with flour, cover with a clean kitchen towel, and let rise 30–45 minutes.
- Preheat the Oven and Prepare for Baking: Heat the oven to 450°F (230°C). Place a baking stone or inverted baking sheet inside to heat, and set a shallow pan on the lower rack for steam generation.
- Bake the Ciabatta: Transfer the loaves on parchment to the hot baking surface. Quickly pour 1 cup hot water into the shallow pan below to create steam. Bake for 20–25 minutes until the crust is golden and the loaves sound hollow when tapped. Cool completely on a wire rack before slicing.
Notes
- The dough is intentionally very wet and sticky; avoid adding extra flour while kneading to maintain ciabatta’s large, airy holes.
- For enhanced flavor, shaped loaves can be refrigerated for up to 12 hours and baked directly from the fridge.
