Quick and Easy Ciabatta Bread

Quick and easy Ciabatta Bread recipe

Quick and easy Ciabatta Bread


  • 500 g All-purpose flour
  • 12 g Salt
  • 4 g Sugar
  • 21 g Yeast – Fresh
  • 350 g Water
  • 40 g Olive oil
  • 0,5-1 g Dried basil (if u like)
  • 0,5-1 g Dried oregano (if u like)
  • This recipe will yield two ciabatta loaves of about 450 g each
  1. Autolyse

  • 500 g All-purpose flour
  • 350 g Water – 20-22°C (68-71,6°F)
  • 21 g Yeast – Fresh
  • Mix the ingredients above together with a sturdy spoon in a big bowl that you plan to use for the main mix step or already with your stand mixer
  • Make sure that your dough doesn’t contain any flour lumps
  • Cover with a clean kitchen towel and store for 1 hour at 20-22°C (68-71,6°F)
  1. Mix

  • Autolyse part from before
  • 12 g Salt
  • 4 g Sugar
  • 0,5-1 g Dried basil (optional)
  • 0,5-1 g Dried oregano (optional)
  • 40 g Olive oil
  • Except the olive oil mix all of the mentioned ingredients together in a stand mixer for 2 mins on speed level one and 5 minutes on speed level 2
  • Add the olive oil after two mins of mixing over the course of 3 mins
  • The dough shouldn’t stick too much to the bowl at the end of the mixing
  1. Bulk fermentation

  • Cover the dough and let it rest for a total of 1,5 hours at 20-22°C (68-71,6°F)
  1. Shape, Proof

  • Take the dough out on a well-floured surface and split it into 2 even pieces of about 450 g each
  • Flour your hands and very gently shape each dough piece in the shape of a “slipper”
  • Take each dough and place it next to each other with some space between on parchment paper
  • Pick the parchment paper between the dough pieces to create a separator so they don’t touch while proofing
  • Add a bit flour on top of the loaves and cover with a towel
  • Let them proof for 45 minutes at (68-71,6°F).
  1. Bake

  • Preheat oven to ~45 minutes on (464°F) with the upper and lower heat function
  • Transfer the ciabatta loaves together with the parchment paper on a pizza peel
  • Put them in the oven, create steam, lower the temperature immediately to 220°C (428°F) and bake for 25-30 minutes or until golden brown
  • After 10 minutes let the steam out by opening the oven door for ~45 seconds and close it again
  1. Cool

  • Let your ciabatta breads cool for half hour on some kind of grid

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