It was actually one of the very first bread recipes that I learned to make years ago, and still continues to be a fave because it is so simple to make. And most importantly, it’s just
It’s perfectly soft and fluffy and satisfyingly chewy. It’s sprinkled with lots of fresh rosemary and crunchy flaky sea salt, and drizzled with extra olive oil just before serving, which soaks perfectly into all of those little classic holes that you have poked in the bread. It’s easy to make by hand, or even easier to make with the help of a stand mixer. It also happens to be naturally vegan, and can be shaped into a free-form round or pressed into a rectangular baking dish. And best of all, it is just the ultimate cozy carbohydrate comfort food. I know you’re going to love it.
Also, if you happen to be new to working with yeast in bread, please don’t let that deter you from making focaccia! This recipe is a great place to begin when working with yeast, and I will walk you through each step of the process so that all of your questions are answered. You’ve got this.
Traditional Italian Ciabatta Bread Recipe
*If you do not have a stand mixer, no prob! Just complete step 1 in a large mixing bowl. Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form. Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky, and continue on with the recipe as directed.
This Rosemary Focaccia Bread recipe is ultra-comforting and delicious, and kicked up a notch with the addition of lots of fresh rosemary and flaked sea salt. See optional instructions below for how to mix the dough by hand if you do not have a stand mixer.
Flaky vs. fine sea salt: If you do not have flaky sea salt on hand, no worries, you can definitely sub in fine sea salt. Just be sure to use about half the amount of salt (if using fine sea salt) so that the bread is not too salty.
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To knead the dough by hand: Complete step 1 in a large mixing bowl. Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form. Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky. Continue on with the recipe as directed.
Bread thickness: I like my focaccia to be a bit on the thicker side. But if you prefer yours thinner, just roll it out a little more. It will rise up considerably while baking.This simple Ciabatta Bread recipe will give youa rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread results in a wonderfully chewy center and tons of irregular holes.
This is probably the easiest ciabatta bread recipe you’ll come across. It is an 80% hydration bread which means it’s very wet and sticky.
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Because of this, you’ll need a stand mixer to make the dough. Otherwise, it will be near impossible to mix the dough.
No-knead recipes are the best! I make baguettes, pizza dough, and slow cooker bread all the time because they require little effort. And now I’ll be making ciabatta bread just as often, if not more.
You slice ciabatta bread at an angle and drizzle it with olive oil. It can also be used for dipping in soup or soaking up a sauce.
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Or you can slice it lengthwise and make an Italian Style sandwich. Whichever way you decide to enjoy this bread, I’m sure you’ll be impressed with the texture and flavor.
Yeast – you can use instant or active dry yeast. Either one will work. Just be sure to use a quality brand like Red Star®.
Salt –salt boosts the flavor of ciabatta bread but also slows down the fermentation and enzyme activity in the dough. It helps to strengthen and support volume as well.
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Combine flour, yeast, and water in a large bowl. Stir it with a wooden spoon until it’s well mixed and free of lumps.
Cover the bowl with plastic wrap and let sit at room temperature for at least 15 hours but up to 20 hours. The longer you let the sponge sit, the more flavor and structure the final bread will have.
In the bowl of a stand mixer, combine the sponge with more flour, water, salt, and yeast. Mix it with the dough hook until the dough no longer sticks to the sides of the bowl.
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Transfer the dough to a large bowl greased with olive oil. Cover and let it rise for 1 hour. Use wet hands or a greased silicone dough scraper to gently lift and fold the dough over onto itself. Flip the dough over so the top is now the bottom.
Cover the bowl and let the dough rise for 45 minutes. Repeat the folding process twice more and let rest for another 45 minutes after each.
Transfer the dough to a well-floured surface and liberally flour the top of the dough. Use two well-floured bench scrapers and carefully manipulate the dough from the sides to form a square.
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Don’t add any pressure to the top of the dough or it will deflate. Cut the square in half and use the bench scrapers to gently shape each half into a loaf.
Gently slide the bench scrapers under the dough and transfer each loaf to an inverted baking sheet lined with parchment paper. Cover the loaves with a cloth and let rise at room temperature for 30 minutes.
Spray the loaves lightly with water. Then, carefully slide the parchment with the loaves onto the heated baking sheet in the oven. Bake for 25-30 minutes.
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It’s important to bake with steam to create a crisp, golden crust. Do this by placing a cast iron on the lowest rack. When transferring the loaves to the oven, add 1 cup of ice to the cast iron. The ice will melt and steam during the first few minutes of baking.
A stand mixer is recommended for this recipe! This dough is high in hydration, meaning it is very sticky. A stand mixer is the easiest way to mix it.
You can try mixing it with a wooden spoon and kneading it by hand but be mindful that adding more flour during kneading will affect how the bread turns out.
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Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.
It's very important to measure the ingredients correctly! While I do list cup measurements, if you do not measure accurately, the dough will not form properly. For 100% success with this recipe, please use the weight measurements. This is a soft, sticky dough. It's difficult to work with and requires patience.
This is a 80% hydration bread. If you have difficulty working with the dough, lower the hydration to 70% by using 3 ¼ cups (422 g) flour in the dough.
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Shaping ciabatta: This is meant to be an easy recipe with limited handling. Because of this, it can be difficult to build surface tension around the dough to hold in the gas. If you continuously have trouble with getting large irregular holes in the bread, then it's because the gas is escaping. Make sure you are adequately stretching and folding to build up the surface tension.
This recipe has been updated with a few tweaks to ensure everyone has success. I’ve added additional yeast and there’s also less handling of the dough which prevents the air from being knocked out.
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