Description
A rustic Italian ciabatta bread with a crisp golden crust and a soft, airy interior, perfect for sandwiches or dipping.
Ingredients
- 3 3/4 cups (450 g) bread flour
- 1 1/2 teaspoons salt
- 1 teaspoon instant yeast
- 1 3/4 cups (420 ml) warm water
- 1 tablespoon olive oil (optional)
Instructions
- In a large bowl, mix bread flour, salt, and yeast.
- Gradually add warm water and mix until a sticky dough forms. Cover and rest for 30 minutes.
- Perform stretch-and-fold by pulling and folding dough over itself on all sides. Rest 30 minutes and repeat twice more.
- Let dough rise for 1.5 to 2 hours until doubled in size.
- Transfer to a floured surface, divide into two portions, and gently shape into rectangles.
- Place on a parchment-lined baking sheet and let rest 30–45 minutes.
- Preheat oven to 230°C (450°F) and add a tray of water for steam if desired.
- Bake for 20–25 minutes until golden brown.
- Cool on a wire rack before slicing.
Notes
- The dough should be sticky for best texture.
- Use steam in the oven for a crisp crust.
- Avoid over-handling to keep airy structure.
- Can refrigerate dough overnight for deeper flavor.
- Store in paper or cloth, not plastic, to maintain crust.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
