Easy No Knead Ciabatta Bread
This is an Easy no Knead, One bowl Italian Ciabatta Bread. Two hours and you can have Homemade Bread for lunch or dinner. Perfect with your favorite soup or stew or with a slice or prosciutto!
When I moved to Italy, I discovered that bread was a very serious business! Fresh whether it be the local bakery or homemade fresh daily bread was a must.
Recipe Ingredients
- Water – lukewarm
- Honey
- Yeast – active dry
- Flour – all purpose flour or bread flour
- Salt
How to make a Ciabatta Bread Recipe
In a small bowl add water, honey and yeast, let sit 5-10 minutes then stir.
In a large bowl add the flour , make a well in the centre and add the yeast mixture and a little water, if the dough is too dry then add a little more flour a little at a time, until you reach a wettish dough. But remember Ciabatta is a high hydration bread, so do not over flour, or you will not get those lovely air pockets inside the bread.
Mix together with a wooden spoon, when almost mixed add the salt and combine. The ciabatta dough will be loose and sticky. Sprinkle the top with 1 1/2 tablespoons of flour.
Cover the bowl with a large tea towel or plastic wrap.
Place in a warm, draft free area and let the dough rise.
Carefully move the dough from the bowl with a bench scraper or spatula to the prepared baking sheet, making sure that the floured top of the dough remains on the top. Using wet hands can also help with moving the dough easier.
With a spatula or wet hands form the dough into an oblong loaf, place some 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 to the middle rack. Bake until golden and baked through. Immediately move to a wire rack to cool before cutting and serving.
Why do I add ice cubes or hot water?
Adding the ice cubes or hot water to the preheated oven creates steam. They melt and evaporate at just the right time. Once they evaporate and are no longer creating steam this gives the bread a chance to form that lovely outer crust.
I recommend using a thick metal dish rather than a glass or ceramic cake pan if you are using ice cubes as the difference in temperatures can cause the dish to crack.
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 which produced a very wet dough. It produces a very large crumb. And is considered a typical old fashioned Italian 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).
Can I substitute active dry yeast?
Yes you can substitute with instant yeast, for every teaspoon of active dry yeast use 3/4 teaspoon of instant yeast. Also be aware it won’t need as much time to rise.
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 Homemade Ciabatta Bread is a simple and delicious bread. The perfect addition to whatever you are serving, amazing as a dipping bread also! I hope you enjoy it! Buon Appetito!
More delicious homemade bread recipes you may enjoy!
- Best Pizza Dough
- Homemade Olive Oil Bread Rolls
- Sweet Surprise Dessert Bread
- Easy Focaccia Bread
- Traditional Italian Ciabatta Bread
Homemade Italian Ciabatta Bread
Ingredients
- ¾-1 cup + 1 tablespoon water lukewarm (divided)
- ½ teaspoon honey (or granulated sugar)
- 2 teaspoons active dry yeast
- 2 cups + 3 tablespoons all purpose flour (or bread flour) (divided) (273 grams total)
- 1 teaspoon salt
Instructions
- In a small bowl add ¼ 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 ½ cup of water (if too dry then add the extra ¼ cup 1 tablespoon at a time until you reach a wettish dough, or if too wet add more flour a tablespoon at a time). 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 1½ tablespoons of flour.
- Cover the bowl with a large tea towel, place in a warm, draft free area and let rise for 1½ hours.
- Pre-heat oven to 425F (220C), line a baking sheet with parchment paper and sprinkle with 1½ tablespoons of flour.
- Carefully move the dough from the bowl to the prepared baking 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 the baking sheet on the middle rack, bake for approximately 20 – 25 minutes. Move immediately to a wire rack to cool completely before slicing and serving. Enjoy!
TO CREAT VAPOUR
- While the oven is pre-heating place an empty cake pan at the bottom of the oven, add 4-5 ice cubes or a cup of very hot water before adding the bread dough on the baking sheet to the middle shelf.
Notes
Nutrition
Updated from November 27, 2018.
Baked this bread this morning , I love it , will definitely bake this regular it’s turned out beautifully
Hi Ethel, thanks so much, so glad you like it. Take care!
My bread did not rise nor did it have the airyness and holes of ciabatta
Hi Debra, there are a few reasons for that, your yeast might not be active, your water could have been too hot or too cold, your oven temperature could be off, you added too much flour or you handled the dough too much. Hope that helps. Let me know.
First time making this. I made two loaves, one with salt and the other without. Both turned out GREAT! My guests loved both loaves. The one without salt raised more (probably because yeast doesn’t like salt).
Thanks for the great receipt. I would like to try the traditional ciabatta loaf when I have more time.
Hi Julie, thanks so much, bread without salt is very popular here. Glad you liked the recipe. Take care!
Hi Rosemary’!
I tried this recipe but have a few questions .
Is there a trick to transferring the dough ( once risen) to the baking sheet? As directed, I tried doing so , as to not disturb the flour that was on top of the dough.
And that’s the other question on the flour, it seemed like it was too much on the bread , once it came from the oven.
On a positive and humorous note, it still tasted pretty good . Yet my husband was a bit perplexed with the taste at first because he thought I was making a Challah bread!
Hi Jen, it might be easier to move the bread with a spatula, you can dust off the extra flour if you prefer before you bake it. If you can’t get it perfect, it’s no problem. Hope that helps. Take care! Glad you enjoyed though.
I’m wondering if this recipe would turn out the same if baked in a Dutch oven ?
Hi Jodi, no it wouldn’t because Ciabatta bread is a long bread and not a round one. 🙂
I followed the recipe but while my bread is baking the smell is so very yeasty. Is it just me? Has anyone experienced the same? I used 2 tsp active dry yeast as was called for.
Hi Anai, it should have an over yeasty smell or taste it isn’t too much yeast for the amount of flour.
When do I incorporate the salt?
Hi Natassya, as per the recipe instructions it should be added when almost combined. 🙂
Very flavorful!
Hi Holly thanks so much. Take care.
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?
Hi Rick, if it’s risen enough, then you shouldn’t leave it or it will deflate and become a tough bread once baked.
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
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.
Can you make this bread with strong bread flour?
Hi Janet, yes that would work. I hope you enjoy it. Take care.
This bread is really good , my family insists on me making once a week wouldn’t change a thing. Thank you for sharing
Hi Tammy, thanks so much, so glad everyone enjoys it.
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.
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.
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.
Hi Di, thanks so much, so glad you liked it. Take care.
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!
Hi Susan, thanks so much, so glad you liked the bread. Take care and Happy Easter.