Homemade Ciabatta Bread Recipe Jump to recipe

Homemade Ciabatta Bread Recipe

Discover the secrets to making perfect ciabatta bread at home. Our easy recipe yields delicious, airy loaves that are perfect for sandwiches and bruschetta.

Homemade Ciabatta Bread has always been a favorite of mine, especially for bruschetta.
However, I have been experimenting with other bread variations for bruschetta and canapes lately, such as rye bread or sea water bread. Although I did not have a terracotta pan, I was able to bake the loaves using regular loaf pans and/or directly on the dripping pan of my oven.
As seen in the photos, the appearance and taste turned out great, but you’ll have to take my word for it 🙂


Homemade Ciabatta Bread Recipe

Cooking method: Baking
Cuisine: Italian
Courses: Bread
Recipe keys: FlourYeast
Difficulty: advanced
Prep timeCook TimeRest TimeTotal Time
30 min 20 min 900 min 950 min
Servings: 10 person
Calories: 140kcal
Best season: all

Homemade Ciabatta Bread is an Italian bread

that originates from the Veneto region. It is characterized by a crispy, golden crust on the outside and a very light and airy interior. Its flat and elongated shape resembles a slipper, which is where it gets its name.

Homemade Ciabatta Bread Recipe
Discover the secrets to making perfect homemade ciabatta bread.

The recipe for ciabatta bread was created in 1982 by a baker named Arnaldo Cavallari and Francesco Favaron in Adria, a town in the province of Rovigo. The two bakers experimented with the dough and the shape of the bread, which led to the creation of the ciabatta. This soft bread is now enjoyed all over the world and is commonly used as a base for sandwiches.

If you want to try making ciabatta at home, you can follow a simple recipe. Once you’ve made the bread, you can enjoy it stuffed with cold cuts or even sweet homemade jam!



  1. Add all the flour, yeast,

    and approximately 560 grams (19.8 oz) of water to the standing mixer.

  2. When the dough is halfway done, add the salt and slowly pour in the remaining water.

  3. Knead the dough until it becomes smooth and consistent.

  4. Allow it to rest for 15 minutes before transferring it to a extra virgin olive oil greased, airtight container in the refrigerator.

  5. It should be stored at a temperature between 10-15°C for at least 12 hours.

  6. After 12 hours take the dough out from the fridge and turn it gently onto the well-floured work surface, being careful not to deflate it and not to spoil the action of the yeasts.

  7. Flour the top of the dough well too.

  8. Proceed by dividing the dough into pieces of the desired weight and transfer them to a well-floured surface with the cut side facing upwards.

  9. With these doses it is preferable to obtain 3 ciabattas.

  10. With your fingers, lightly press the newly formed ciabattas and let them rise, covered with a cloth, for at least 2 hours.

  11. When the ciabattas have doubled in volume, gently transfer them to a baking tray.

  12. Bake for 20 minutes, (depending on the size of the ciabatta) at a temperature of 240°C (460°F) and vaporize the oven.

    Enjoy, Good Appetite!

Your might also like

Easy, Homemade Dinner Roll

170 minutes beginner

Homemade Authentic Pizza Dough

125 minutes beginner

Homemade Naan Bread

175 minutes intermediate

Irish Barmbrack Recipe

480 minutes advanced

Homemade Burger Bun Recipe

95 minutes intermediate

Homemade Croutons Recipe

20 minutes beginner

Classic Italian Pizza Dough Recipe

180 minutes intermediate

Pumpkin Bread Recipe

90 minutes intermediate