Description

There’s something incredibly satisfying about making your own bread—especially when it’s ciabatta. Rustic, golden, full of big airy holes and that classic chewy texture, it’s the kind of loaf that feels artisan even if you’re just wearing sweatpants and making toast.

Ingredients

Scale

3 cups (360g) all-purpose or bread flour

1 ¼ tsp salt

1 tsp instant yeast

1 cup (240ml) lukewarm water

1 tbsp olive oil (for greasing)

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Instructions

Make the Dough

In a large bowl, whisk together the flour, salt, and yeast. Add the lukewarm water and stir with a spoon or spatula until a soft, sticky dough forms. It should look rough but uniform. Cover with a damp towel or plastic wrap.

First Rise (1 hour)

Let the dough rise at room temperature for about 1 hour, or until doubled in size and bubbly on top.

Fold and Rest Again (30 minutes)

Lightly flour your surface and gently turn out the dough. Fold it over itself 2–3 times to create a loose rectangle. Transfer it to a floured parchment-lined baking sheet. Dust the top lightly with flour and cover loosely. Let rise for 30 more minutes.

Preheat and Bake

Preheat your oven to 450°F (230°C). Bake the bread for 22 to 25 minutes, or until the crust is golden and the loaf sounds hollow when tapped on the bottom.

Cool and Serve

Let the ciabatta cool completely on a wire rack before slicing to preserve the texture.

Notes

The dough is very wet—don’t add more flour.

Handle with wet hands to avoid sticking.

Be gentle to preserve air bubbles.

Let it cool fully for the best texture.