A rustic, airy Italian ciabatta bread with a crispy golden crust and soft, chewy interior. Perfect for sandwiches and dipping in olive oil.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours
- Yield: 2 loaves
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
500g bread flour
400g warm water (lukewarm)
2 tsp instant yeast
10g sea salt
2 tbsp extra virgin olive oil
Semolina flour (for dusting)
Instructions
1. Mix flour, salt, and yeast in a large bowl.
2. Add warm water and olive oil; mix until a sticky dough forms.
3. Cover and let rest for 30 minutes (autolyse).
4. Perform stretch and folds: lift dough side, fold over, rotate bowl. Repeat 4 sides.
5. Rest 30 minutes. Repeat stretch/fold cycle 3 more times.
6. Cover and bulk ferment for 2-3 hours until tripled.
7. Turn dough onto floured surface gently.
8. Divide into two loaves and shape into rectangles.
9. Proof on parchment for 45 minutes.
10. Preheat oven to 450°F (230°C) with a steam pan.
11. Bake for 20-25 minutes until golden brown.
12. Cool completely on a wire rack.
Notes
Weigh ingredients for best results.
Do not slice while hot.
Store in a paper bag for up to 2 days.