Name: Homemade Italian Ciabatta Bread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3/4-1 cup + 1 tablespoon water lukewarm (divided) ((200-245 ¾grams)); 1/2 teaspoon honey; 2 teaspoons active dry yeast; 2 cups + 3 tablespoons all purpose flour (divided) ((260 grams)); 1 teaspoon salt

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This is an Easy no Knead, One bowl Italian Ciabatta Bread. Two hours and you can have Homemade Bread for lunch or dinner. Makes the perfect Sandwich too!

I never really grew up around fresh baked bread. My mother was an amazing sweet baker and a great cook but not a bread maker.

But then I moved to Italy, and of course bread is a serious business here. Whether it be the local bakery or Homemade. The Italian’s mother made all their bread when they were growing up.

mixing the ingredients to make ciabatta bread

All the ingredients to be mixed.

the ingredients mixed with flour sprinkled on top to make ciabatta bread

All the ingredients mixed, flour sprinkled on top ready to rise.

And then not so much after, so it became a wonderful treat when she did make it. From Homemade Italian Ciabatta Bread to Focaccia to Pizza.

And when she took pieces of dough, formed it into a round circle and then fried it and when it warm sprinkled it with a little sugar, now that was a treat and ..

We couldn’t wait to get our hands on it!

ingredients in a white bowl after 1 1/2 hour rise

Ciabatta bread dough after rising for 1 1/2 hours.

Ciabatta Bread loaf ready for baking.

How to make No Knead Ciabatta Bread

In a small bowl add 1/4 cup water, honey and yeast, let sit for 5 minutes, then stir.
In a large bowl add the flour.
Make a well in the centre and add the yeast mixture and the remaining water.
Mix with a wooden spoon, add the salt mix again.
The dough will be loose and sticky.
Sprinkle a little flour on top of the dough, cover the bowl and let the dough rise in a draft free area for 1 1/2 hours.
Lightly flour a parchment paper lined cookie sheet.
Gently move the dough from the bowl to the prepared cookie sheet, making sure the top of the dough (the floured part) remains on top.
With a spatula form the dough into an oblong shape and bake for approximately 20-30 minutes. Let cool and slice.

How to tell when bread is done

You can tell bread is done when you tap on the bottom of the loaf and there is a hollow sound, but if you want to be 100 percent sure, then using a thermometer is your best best, the bread is baked when the centre of the loaf registers 200 to 210 degrees.

What is Ciabatta Bread

This bread is originally from the North of Italy, from the Province of Rovigo in Veneto Region. It is a flat, elongated bread with a light texture. It is a very simple bread, made up of a very high quantity of water. It produces a very large crumb. And is considered a typical old fashioned Italian bread.

More Delicious Yeast Breads you may Enjoy!

Why I became intrigued with bread making I have know idea, it started in my early twenties and went from there.

I would try making something now and then from Bagels to Pizza and the occasional Loaf of Bread.

I also discovered that bread making isn’t nearly as difficult as I thought and this Italian Ciabatta (Ciabatta meaning Slipper in English, because of the shape and flatness of the bread).

How to store it

Keep the baked cooled bread, closed in an airtight bag, for 2-3 days. You can freeze it in freezer safe bags, defrost the bread in the refrigerator as needed, passing them in the oven for a few minutes to revive them. It will keep up to 2-3 months in the freezer.

This Bread is just that and delicious too. The perfect sandwich or dipping bread! I hope you enjoy it!

homemade italian ciabatta bread sliced on a wooden board

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Homemade Italian Ciabatta Bread

Homemade Italian Ciabatta Bread, an easy Italian Bread Recipe, perfect for dipping or using as an appetizer. Delicious.

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Course Bread and Pizza

Cuisine Italian

Prep Time 10 minutes

Cook Time 25 minutes

Rising Time 1 hour 30 minutes

Total Time 35 minutes

Servings loaf

Calories 998kcal

Author Rosemary Molloy

Ingredients

▢ 3/4-1 cup + 1 tablespoon water lukewarm (divided) (200-245 ¾grams)
▢ 1/2 teaspoon honey
▢ 2 teaspoons active dry yeast
▢ 2 cups + 3 tablespoons all purpose flour (divided) (260 grams)
▢ 1 teaspoon salt

US Customary - Metric

Instructions

In a small bowl 1/4 cup of water, honey and yeast, let sit 5 minutes then stir.
In a large bowl add the flour , make a well in the centre and add the yeast mixture and 1/2 cup of water (if too dry then add the extra 1/4 cup 1 tablespoon at a time until you reach a wettish dough). Mix together with a wood spoon, when almost mixed add the salt and combine. The dough will be loose and sticky. Sprinkle the top with 1 1/2 tablespoons of flour.
Cover the bowl with a large tea towel, place in a warm, draft free area and let rise for 1 1/2 hours.
Pre-heat oven to 425F (220C), line a cookie sheet with parchment paper and sprinkle with 1 1/2 tablespoons of flour.
Carefully move the dough from the bowl to the prepared cookie sheet, making sure that the floured top of the dough remains on the top.
With a spatula form the dough into an oblong loaf, place 5 or 6 ice cubes on a pan on the bottom of the oven to create vapor or add the pan when pre-heating the oven and pour 1 cup of very hot water into the pan before adding the dough. Bake for approximately 20 - 25 minutes. Let cool and serve. Enjoy!

Notes

The dough should be wettish, so if it is too dry with 3/4 cup water then add another 1/4 cup (1 tablespoon at a time).

Nutrition

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