You'll Love Our Simple Ciabatta Bread Recipe for Beginners

Ready to bake something that looks like it came from a bakery but is easy enough for a weeknight?

We’ll show you how to turn a few plain ingredients—flour, hot water, yeast, a splash of olive oil, and salt—into a light, airy loaf. Sounds impossible? It isn’t.

Our step-by-step recipe makes the high-hydration dough manageable with gentle stretch-and-folds instead of intense kneading. You can choose a same-day method or use a preferment like biga or poolish for extra flavor.

We’ll also walk you through oven tricks: creating steam, ideal bake temperature, and how to tell when the loaf is done by color and a hollow tap.

By the end of this article you’ll feel confident to make dough, preheat the oven, and enjoy slices with olive oil or soups. Let’s get started—one warm, golden loaf at a time.

Why this easy ciabatta recipe works for first-time bakers

Simple steps and visual cues turn sticky dough into light, open-crumb loaves even on your first try.

We use gentle stretch-and-folds at 30-minute intervals so you build gluten without kneading. Wet hands keep the dough manageable and prevent you from adding too much flour.

Preferments add flavor and structure. A poolish looks dimpled after 3–4 hours. A biga needs about 12–16 hours at room temperature.

For reliable baking at home, we recommend 420–425°F on a baking sheet with steam. That gives a crisp exterior without special gear.

• You’ll follow clear cues: dimpled preferment, doubled volume, and a cohesive, puffy dough.

• The method scales to small loaves or rolls and fits into busy schedules with short rests and minutes between folds.

• We borrow slow-rest flavor tricks from sourdough while keeping the process forgiving for beginners.

Ciabatta bread

Named for its slipper-like shape, the loaf depends on a wet, yielding mix and a light hand.

Origin and texture: This Italian loaf appeared in the 1980s and became famous for a thin, crisp crust and large, irregular holes. Traditional versions use strong bread flour and plenty of water to create a chewy interior and dramatic pockets.

Preferments and flavor: Many bakers add a biga or poolish to boost nutty, complex notes. A preferment adds structure so the sticky dough will hold gas during room temperature fermentation for several hours.

• Shape by stretching a soft ball into a gentle rectangle; wet hands stop sticking and protect the airy crumb.

• While sourdough works well, a yeast-led method is faster and great for weeknight baking.

• You can make two medium loaves or cut the dough into smaller rolls for sandwiches.

Ingredients and tools you’ll need for bakery-style results at home

Gathering the right pantry staples and a few simple tools sets you up for consistent, bakery-style results at home. Below we list exact amounts and helpful choices so you begin with confidence.

Core ingredients

Ingredients: 3 cups bread flour, 1 1/2 cups hot water, 1 packet active dry yeast (~2 1/4 tsp), 2 Tbsp extra virgin olive oil, 1/2 Tbsp sea salt.

Why these matter: Higher-protein bread flour helps the dough trap gas for an open crumb. Use quality olive oil for aroma and standard sea salt for even seasoning.

Helpful tools

• Large glass or ceramic bowl — gentle and nonreactive for fermentation.

• Bench scraper and spatula to shape and move sticky dough with wet hands.

• Baking sheet with a piece parchment trimmed to fit for easy transfer.

• Spray bottle and a pan on a lower rack to add steam at bake time.

Choosing flour and yeast

We recommend King Arthur Bread Flour (12.7% protein) as a reliable option to support an airy, open crumb.

Use active dry or instant yeast; hydrate if needed so fermentation starts steady at room temperature. Avoid adding flour too early—add flour only when the dough is unmanageably sticky to keep the crumb light.

Biga or poolish: simple preferments that boost flavor and texture

Using a poolish or a biga gives your dough an edge—more aroma, better oven spring, and an airier crumb with little extra hands-on time.

Quick poolish timeline and cues

Stir 50 g flour, 50 g water, and 1/2 tsp instant yeast. Cover and let it sit 3–4 hours.

Watch for a dimpled surface and lively bubbles; that tells you the poolish is ready to fold into the main mix.

Overnight biga option

Mix flour, water, and a tiny amount of yeast for a firmer preferment. Cover and let it rest at room temperature for 12–16 hours.

A ready biga smells sweet and looks aerated—this builds flavor and gives the dough more strength when you shape it.

When to skip a preferment

If time is tight, skip the preferment and rely on stretch-and-folds during the bulk rise. You’ll still get great texture in a same-day recipe.

• Tip: Add the preferment to your main mix gently so you keep those bubbles intact.

• Note: Warmer kitchens speed things up; cooler kitchens lengthen the times.

Make the dough: mix, rest, and build strength in a sticky, high-hydration dough

A high-hydration dough needs a calm approach—mix, rest, and coax gluten with gentle hands. Follow simple steps so the mix stays tacky and full of life.

Mixing to a cohesive, sticky dough without over-flouring

Whisk flour and salt in a bowl. In a separate cup, dissolve yeast in warm water, then pour that into the dry mix. Fold gently until you have a cohesive, sticky dough—no need to knead.

Fold in the olive oil last. That protects air pockets and keeps the crumb open. If the dough clings, use wet hands rather than add flour; extra flour tightens the crumb.

Stretch-and-fold sets: developing gluten gently at 30-minute intervals

1. Cover the bowl and let the dough rest 1 1/2 hours at room temperature to begin the rise.

2. Perform three stretch-and-fold sets, every 30 minutes: lift, stretch, and tuck—short stretches work if the dough resists.

3. Keep the bowl covered between times to retain moisture.

Rise times and room temperature: signs your dough has doubled

Expect the mix to go from shaggy to smooth and buoyant across the sets. A straight-sided container makes it easy to see when the dough has roughly doubled.

Shape and proof: loaves or rolls on a floured work surface

With light hands and a piece of parchment, you can shape loaves or sandwich rolls in minutes. Work gently so the gas you built during fermentation stays inside the dough.

Turn out, stretch into a rectangle, and cut cleanly

Turn the dough from the bowl onto a lightly floured work surface or directly onto parchment paper. Use wet or floured hands to lift and gently stretch from underneath into a soft rectangle.

Use a bench scraper to make clean cuts. Flour the scraper edge so it slices rather than drags and deflates the pieces.

Rolls or classic loaves — sizing and spacing

• For sandwich rolls, divide into six equal pieces for hearty fills. For dinner rolls, cut eight smaller portions.

• For slipper-style loaves, cut longer rectangles and preserve length for that signature shape.

• Slide the piece parchment onto a baking sheet to reduce handling and transfer easily to the oven.

Cover the tray and let rest 30–50 minutes so the pieces relax and puff. Space items so edges don’t fuse as they expand. If the surface springs back quickly when indented, let rise a bit longer before baking.

Bake with steam for a golden crust and tender interior

A hot oven and a quick burst of steam give your loaves dramatic oven spring and a thin, crisp crust with a tender inside. Preheating well is the key so heat hits the dough fast.

Preheating and temperature targets

If you use a stone, preheat oven to 500°F so the stone stores heat. Slide the dough in and drop to 425°F for the bake.

On a baking sheet, aim for about 420–425°F and focus on steam to get shine and blisters on the crust.

Steam options that work at home

Add steam by spritzing the dough and the oven walls right after you load the rack. Or place a preheated cast-iron pan on the lower rack and pour in one measured cup of boiling water.

Steam in the first few minutes boosts rise and keeps the crust thin and crisp rather than thick and leathery.

Parchment safety and timing

Trim excess parchment to the loaf footprint. Paper edges can char above 450°F, so keep an eye the first few minutes.

Look for an even golden color and a firm crust. Tap the bottom; a hollow sound means the loaf is done. Cool on a rack so the crust vents—cutting too soon compresses the crumb.

• If the crust browns too fast, drop the temperature 10–15 degrees or tent briefly.

• A light brush of olive oil after baking adds sheen but is optional.

Troubleshooting and pro tips for perfect ciabatta every time

Small changes in water and flour can turn a sticky mess into a confident, airy loaf. We’ll walk you through quick fixes and habit changes that save time and improve texture.

Adjust hydration and flour absorption

In humid kitchens or when using lower-protein flour, reduce water by 50–60 g if the dough stays soupy. If the dough never tightens during folds, switch to a higher-protein bread flour next time.

Fix tunneling and under-proofing

Tunneling—long hollow gaps—usually means the final proof was too short. Let the piece let dough rise until a gentle poke springs back very slowly.

Materials and tool choices

Use a glass or ceramic bowl for steady warmth. Avoid reactive metal; it can dull yeast activity. Choose wood or silicone tools to keep the dough from cooling as you handle it.

Seasoning and oil

Use standard granulation salt so it dissolves evenly. A fragrant extra virgin olive oil boosts aroma; a little goes a long way.

• For very sticky dough, wet your hands and tools instead of adding flour; adding flour closes the crumb.

• Warmer room temperature speeds rise; cooler rooms slow it—adjust proof times so the dough tells you when to bake.

• If parchment darkens, trim edges or move the tray; keep any steam pan on a lower rack to avoid soggy bottoms.

• Preferments like a biga stabilize behavior across seasons and give a more open crumb.

Serving ideas, storing, and freezing for later

Let the loaves rest on a rack for at least 20–60 minutes so the crumb sets and slices cleanly. Cutting too soon compresses the interior and makes a gummy texture.

Cooling, slicing, and pairing

Slice for sandwiches, toast, or crostini—the open crumb soaks up sauces and toppings nicely. We love a small dish of extra virgin olive oil with a pinch of herbs for dipping.

Serve alongside tomato soup, minestrone, or creamy bean dishes; the sturdy crumb holds up to dunking without falling apart.

Counter storage, freezing, and quick refresh

Store on the counter in a breathable bag or a loose container for up to one day; avoid sealing warm loaves, which softens the crust.

For longer storage, freeze portions. To refresh, thaw, run a quick splash of water over the crust, and reheat 10–15 minutes in a hot oven or on a sheet in the oven.

Reheat on a pan or sheet to keep the bottom crisp. Avoid the microwave—it toughens the crumb. Leftovers make great panzanella, bruschetta, or veggie panini for easy meals.

Ready to bake? Preheat, spritz, and enjoy your homemade ciabatta today

A hot oven and quick steam turn that puffy dough into a golden, crunchy loaf you'll be proud of.

Preheat the oven until it’s fully hot—420–425°F for a baking sheet, or 500°F if you use a stone and then reduce to finish. Fit a preheated pan on the lower rack and keep a cup of hot water ready.

Spritz the dough before you slide the sheet in, then add the hot water to the pan for an immediate burst of steam. Bake 20–25 minutes until evenly golden; rotate the sheet once if your oven runs hot on one side.

Move the finished loaf to a rack and wait a few minutes before slicing so the crumb sets. Use light hands when transferring the pieces—minimal handling protects the open structure you worked for.

Follow this simple recipe and you’ll have fresh ciabatta on the table in no time. Want deeper flavor next time? Try a preferment—read our preferment tips and variations here.