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!
Italian Ciabatta Bread
Italian Ciabatta BreadI 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.
All the ingredients to be mixed.
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!
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.
Ciabatta Bread
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!
Homemade Olive Oil Bread Rolls
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)
This Bread is just that and delicious too. The perfect sandwich or dipping bread! I hope you enjoy it!
Homemade Italian Ciabatta Bread
Ingredients
- 1 cup 2 tablespoons water (divided) (tepid)
- 1/2 teaspoon honey
- 2 teaspoons active dry yeast
- 2 cups All Purpose flour
- 1 teaspoon salt
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 remaining water. 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. Bake for approximately 20 - 25 minutes. Let cool and serve. Enjoy!
Nutrition
Valerie Epperson says
Can you use whole wheat flour? Or 1/2 wheat, 1/2 regular flour?
Rosemary says
Hi Valerie if you do you should add less whole wheat the all purpose (for example 3/4 cup whole wheat for 1 cup all purpose), because whole wheat is heavier it produces a denser dough, so less is better. So yes maybe try with 1 cup all purpose and 3/4 cup whole wheat and see how that goes. Hope that helps.
Monica says
I’ll have to give this one another try, I definitely needed more flour at the beginning because by the time it was done rising it was nearly liquid. I’ve never done a no-knead style bread before so I didn’t know how sticky to let it be, but it definitely needed to be less sticky. Oh well! I like trying new breads. 🙂
Rosemary says
Hi Monica, yes it definitely shouldn’t be liquidy, The dough will spread a little but to a certain point and then it will hold it’s shape. Let me know how it goes.
Maria says
Good Morning, Can I use Bread Flour instead of all purpose??
Rosemary says
Hi Maria, yes I’m sure that would work. Hope you like it. Have a great weekend.
Karen says
Awww. Sweet post!! THANK YOU so much. This is going to be a great adventure!
Rosemary says
Hi Karen, thanks and it sure is! Looking forward to it.
Marisa Franca @ All Our Way says
I love making ciabatta!! Frankly, I never know how it’s going to turn out but the smell is phenomenal. Sometimes working with such a wet dough is a challenge but we love getting our hands into it 🙂 Great photos!!
Rosemary says
Hahaha Marisa yes we do! It is a delicious bread.
Diane says
From one Italian to another–delizioso!
Rosemary says
Grazie Mille Diane! 🙂