A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Rustic Italian Ciabatta

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Rustic Italian Ciabatta Recipe

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.

At a glance

Prep
Bake
Total
Yield
2 loaves
Nutrition information

Ingredients

Choose your measure:

Starter

Dough

Instructions

  1. To make the starter: Stir the water, 2 cups flour, and 1/4 teaspoon yeast together, cover, and let rest at room temperature for several hours, or overnight.
  2. To make the dough: Add the 1 1/2 cups flour, 1 teaspoon yeast, and salt to the starter, mixing vigorously until the dough begins to hold together. This is a very sticky dough; add more flour only if it's "soupy."
  3. 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.
  4. Flatten the dough to an 8" x 10" rectangle, about 3/4" thick, and cut it into two pieces, each about 4" x 10".
  5. Transfer the loaves onto a piece of parchment, leaving about 6" between them. Cover with heavily oiled plastic wrap or a freestanding plastic cover, and let rise until they're very puffy, about 2 hours.
  6. Preheat the oven to 500°F for 30 minutes. If you have a baking stone, place it in the oven when you start preheating, so it gets nice and hot.
  7. Spritz the dough with water; or add steam to your oven (see "tips," below). If you're baking on a stone, transfer the bread to the stone, parchment and all. If you're using a pan, transfer the loaves on their parchment to a baking sheet, and place them on a middle rack of the oven. Lower the oven temperature to 425°F.
  8. 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. Fresh ciabatta is best enjoyed within a couple of days. For longer storage, wrap well and freeze.

Nutrition Information

  • Serving Size 39g
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 80
  • Calories from Fat 0
  • Total Fat 0g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 180mg
  • Total Carbohydrate 16g
  • Dietary Fiber 1g
  • Sugars 0g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.