An Italian staple, ciabatta bread is renowned for its open crumb and rustic texture. Ciabatta has quickly become a culinary mainstay due to its light, chewy inside and crisp, golden-brown exterior. Ciabatta is a beloved bread among bread lovers for its adaptability and great flavor. It is perfect for sandwiches, dipping in olive oil, or just eaten warm from the oven.
Where It Came From and Why It Matters Culturally
In 1982, Italian baker Arnaldo Cavallari created ciabatta in response to the rising demand for French baguettes. “Ciabatta” means “slipper” in Italian, a nod to the bread’s flat, slipper-like form. The light texture and crisp crust of ciabatta led to its rapid rise to fame, despite the bread’s relative youth compared to other Italian varieties. It has become an icon of contemporary Italian breadmaking and has found fans all around the globe.
When people think of the Mediterranean diet, they often picture ciabatta—a dish made with wonderful bread and simple, fresh ingredients. It’s a staple in panini sandwiches, served as a side with soups, and pairs wonderfully with balsamic vinegar and extra-virgin olive oil.
Ingredients
500 grams (about 4 cups) of all-purpose flour
350 milliliters (1 and 1/4 cups) of lukewarm water
2 tablespoons of olive oil
7 grams of active dry or instant yeast (1 package or 2 ½ teaspoons)
10 grams of salt (about 1 and 1/2 teaspoons)
1 teaspoon of sugar (to aid in yeast activation)
Optional Extras
Herbs: Add fresh rosemary or thyme into the dough for an extra burst of flavor.
Olives: Fold in chopped green or black olives for a Mediterranean twist.
Garlic: Minced garlic can be included in the dough or sprinkled on top before baking for fragrant depth.
Sun-dried tomatoes: These add a tangy and flavorful component to the bread.
Cheese: Add grated Parmesan or Pecorino Romano to the dough or use as a topping before baking.
Success Tips
Work with a well-hydrated dough: A high water-to-flour ratio is key to ciabatta’s airy, open crumb. The dough’s sticky texture is normal, so don’t worry about it.
Minimize kneading: Unlike other breads, ciabatta dough is not overworked. Build the dough’s structure gradually by folding and stretching rather than vigorous kneading.
Allow for extended fermentation: Let the dough rise slowly, ideally in the fridge for several hours or overnight, for the best flavor and texture.
Prep your baking surface: Ciabatta is best baked on a pizza stone, baking sheet, or cast-iron skillet preheated to a high temperature to create the characteristic crunchy crust.
Handle the dough gently: Avoid deflating the dough too much when shaping it. Do not force or handle it roughly.
Procedure
Knead the Flour
In a large bowl, mix the sugar, salt, and flour. In a separate dish, mix the yeast with lukewarm water and let it sit for 5 minutes to froth.
Combine the flour mixture, yeast mixture, and olive oil. Mix together and knead for a couple of minutes until the dough forms.
Initial Rise
Cover the bowl with a damp towel or plastic wrap and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
Fold and Stretch
After the dough has risen, transfer it to a lightly floured surface. Stretch and fold the dough in half, then rest it for 15 minutes.
Continue stretching and folding the dough every 15 minutes for 1 hour. This prevents over-kneading while developing the dough’s structure.
Shape the Dough
After the final fold, divide the dough into two portions. Gently roll each piece into a rough rectangle, being careful not to deflate the dough too much.
Place the shaped dough on a parchment-lined baking sheet, leaving plenty of space between them. Cover with a towel and let rise for another 30-45 minutes.
Get the Oven Ready
Preheat the oven to 220°C (430°F). Place a pizza stone or baking sheet in the oven to heat up.
Bake the loaves for 20 to 25 minutes until golden brown, and they sound hollow when tapped on the bottom.
Let the bread cool on a wire rack before slicing and serving.
