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.
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.
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.
Table of Contents
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!
- Best Pizza Dough
- Homemade Olive Oil Bread Rolls
- Sweet Surprise Dessert Bread
- Easy Focaccia Bread
- Traditional Italian Ciabatta Bread
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
Ingredients
- 3/4-1 cup + 1 tablespoon water lukewarm (divided) (200-245 grams)
- 1/2 teaspoon honey (or granulated sugar)
- 2 teaspoons active dry yeast
- 2 cups + 3 tablespoons all purpose flour (divided) (260 grams)
- 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 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
Nutrition
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Holly says
Very flavorful!
Rosemary says
Hi Holly thanks so much. Take care.
Rick says
My dough is currently at the rising stage. Could I leave it to rise for another hour or should I bake it straight away after the 1.5 hour rise?
Rosemary says
Hi Rick, if it’s risen enough, then you shouldn’t leave it or it will deflate and become a tough bread once baked.
Nicky says
Loved these. I’m new to baking and my boyfriend asked me to save this recipe. I could definitely fineness some of my methods lol but this really was a winner
Rosemary says
Hi Nicky, thanks so much, so glad you both enjoyed it. It’ll get easier to make the more you make it. Take care. Have a great weekend.
Janet says
Can you make this bread with strong bread flour?
Rosemary says
Hi Janet, yes that would work. I hope you enjoy it. Take care.
Tammy says
This bread is really good , my family insists on me making once a week wouldn’t change a thing. Thank you for sharing
Rosemary says
Hi Tammy, thanks so much, so glad everyone enjoys it.
Frances Lovelace says
Followed recipe every step. Baked at proper temperature but bread didn’t rise up or get brown. I might try it again but I’m very disappointed.
Rosemary says
Hi Frances, this is a ciabatta bread which means it won’t rise as high as regular bread does. If it doesn’t brown it could be your oven temperature is off, you can check it with a thermometer.
Di says
Never made bread before today. Followed the recipe and did it in the air fryer. Reduced temperature to 195 after the preheat. Delighted with the result. I was always a bit put off having to use yeast but this a keeper for sure. Delighted with the result. Thanks for sharing.
Rosemary says
Hi Di, thanks so much, so glad you liked it. Take care.
Susan Arseneault-Richard says
A moist chewy loaf with a wonderful crust. Fabulous bread, I am so happy to have found your blog and this recipe. I have been making all kinds of bread for years and this one is by far my favorite. I’ll be making it a lot from now on!
Rosemary says
Hi Susan, thanks so much, so glad you liked the bread. Take care and Happy Easter.