Rustic Italian Ciabatta

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Rustic Italian Ciabatta

star rating (50) rate this recipe »
Published prior to 2008

This rustic Italian loaf is filled with irregular holes, all the better to trap a drizzle of olive oil. Cut lengthwise, ciabatta makes a wonderful Italian-style sandwich.

1 1/2 cups cool water (12 ounces)
3 1/2 cups King Arthur European-Style  Artisan Bread Flour (14 3/4 ounces)
2 teaspoons instant yeast
1 1/2 teaspoons salt

Stir the water, 2 cups of the flour, and 1 teaspoon of the yeast together, cover and let rest at room temperature for several hours, or overnight. Add the remaining flour, yeast, and salt, mixing vigorously until the dough begins to hold together. This is a very sticky dough; add more flour only if it's "soupy."

Place the dough in a lightly floured bowl. Let it rise for 1 hour, then gently deflate it. Let it rise another hour, then turn it out onto a liberally floured work surface or silicone rolling mat, and sprinkle lots of flour on top. Flatten the dough to an 8" x 10" rectangle, about 3/4" thick, and cut it into two pieces, each about 4" x 10" inches. Transfer the loaves onto a piece of parchment, leaving about 6" between them. Cover with a proof cover or heavily oiled plastic wrap, and let rise till they're very puffy, about 2 hours.

While the dough is rising, place a baking stone in the oven and set the temperature to 500°F. Allow the oven to heat for 30 minutes. Spritz the dough with water, then transfer the bread to the stone, parchment and all, and lower the oven temperature to 425°F. Bake the ciabatta until it's golden brown, approximately 22 to 25 minutes. Turn the oven off, place ciabatta on the oven's middle rack, crack the door open about 2", and allow ciabatta to cool completely in the turned-off oven. Yield: 2 ciabatta.

Note: If you don't have a baking stone, transfer parchment and ciabatta to a cookie sheet, and bake on the middle rack of your oven.


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  • star rating 04/12/2015
  • Rosemary from South Carolina
  • This was my first attempt at Ciabatta. It turned out beautifully. Since I didn't have any of the Artisan flour, I used part all purpose & Italian blend and added a teaspoon of diadastic malt powder. I'll definitely use again.
  • 04/05/2015
  • Linda from Fountain;Michigan
  • I made this bread Easter week end ; it was easy to make and the result was wonderful! I did not use a baking stone but used cookie sheets; the texture was as described; great for drizzling olive oil and making sandwiches...
  • star rating 01/31/2015
  • Jim R. from Maryland
  • I followed the recipe exactly ... no really! didn't change anything! turned out a very nice couple of loafs! next time, gonna add some olive oil... thanks!
  • star rating 01/23/2015
  • Curtis from Fort Collins, CO
  • I've only made this recipe with KAF bread flour and KAF AP, and I've found that a couple modifications work really well here. I use only a fraction of this amount of yeast (0.5 g SAF red instant) and throw in 4 or so folds after the first and second rises. This seems to give it the appropriate amount of oven spring. Other than that, solid recipe. Not many ciabatta recipes go as high as 83% hydration, like this one, but that is absolutely necessary to get a fluffy, translucent crumb.
  • star rating 11/30/2014
  • Diane from City, state
  • no recipes, just ads :(
    I'm sorry you had trouble locating this recipe. Please contact our friendly Customer Support Team at 800-827-6836 if you are experiencing trouble with the website. Barb@KAF
  • star rating 11/03/2014
  • Amanda from Cowan, TN
  • This turned out great for me! I was a little worried when making it because the dough looked really wet but it had a ton of oven spring so I got beautiful results with big airy holes in the crumb. Flavor is a little lackluster. Next time I'll add roasted garlic cloves or maybe try and use my starter.
  • star rating 08/10/2014
  • Julia Bell from La Crescenta, CA
  • The recipe calls for "instant" yeast, but it involves multiple rises. So, it's not clear if it should be rapid rise or active dry (from the most common supplier). When I made it (with rapid rise, which is advertised as "instant"), it barely rose in the oven. The picture on the recipe's website shows a rounded, risen loaf, but mine came our quite flat and hard. I'll give it one more try, but this attempt is barely edible.
    Sorry for the confusion, Julia! While Rapidrise yeast is a type of instant yeast, it is not one that we use in our recipes. The instant yeast that we use is called SAF Red, but you can also use "Quickrise" or "Bread Machine" yeast in stores. Both are instant yeasts that will work for multiple rises. Active dry yeast will also work, but you will need to make sure to dissolve the yeast in the water in your recipe first. Also, feel free to call our Baker's Hotline if you have any other questions. 855 371 2253 Jon@KAF
  • star rating 07/01/2014
  • Keri from
  • Absolutely stellar recipe! I made this just today, a batch five times as large as the original, and it came out perfectly. I added sliced olives to the dough between the two rises and cut them into individual sized rolls. They baked up beautifully, had amazing color, and tasted completely divine. I will definitely be making these again!
  • star rating 06/20/2014
  • Maike from South Africa
  • Amazing. Beautifully moist and chewy inside with a lovely exterior. It's the second ciabatta recipe I've tried and I need to look no further. Thank you!
  • star rating 06/18/2014
  • Martha from New York
  • Love this! Soft on the inside and chewy in the outside, very old world and very easy to make.
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