Easy Ciabatta Bread Recipe (2024)

This post may contain affiliate links. Read our disclosure policy.

Easy ciabatta bread recipe or Italian “slipper bread ”. Authentic, homemade fromscratch, veganandperfect to dunk in a hearty bowl of soup.

Jump to Recipe

what is ciabatta bread ?

Originally from the Veneto area, ciabatta is a rustic Italian bread made with an overnight starter and cooked just like a pizza on a preheated pizza stone or in a wood fired pizza oven. Invented by Francesco Favaron in 1982, it is the perfect bread for sandwiches a.k.a panini, bruschetta or just to dip in your favorite sauces.

Very easy to make at home using a mixer, but you will need to plan in advance for the starter or Biga. Don’t be intimated, this is a sticky wet dough hence those nice holes, so just roll with it, the mixer will do all the work for you. Don’t be tempted to add extra flour, trust the process and all will be well!

Are there eggs & dairy in ciabatta bread ?

Egg and dairy free, ciabatta is a vegan bread made with water, flour and yeast.

what do you use ciabatta bread for ?

make sandwiches / panini

garlic bread

dunk into your favorite soup or sauce

top with pesto, tomatoes & olives

use in stuffing

enjoy fresh.

how to make easy ciabatta bread recipe from scratch:

Step 1: Prepare the “ biga “or sponge at least 12 hours in advance and up to 24 hours.

Step 2: Make theciabatta dough in the mixer.

Step 3: Let the dough rise.

Step 4: Form 2 long loaves and allow to rise again a second time.

Step 5: Bake the bread.

P.S. As always if you make this recipe please come back here to rate, snap a photo and tag me with #VeggieSociety on Instagram, I love seeing what you make. ~ Florentina Xo’s

Easy Ciabatta Bread Recipe (6)

Easy Ciabatta Bread

Easy ciabatta bread recipe or Italian “ slipper bread ”. Authentic, homemade from scratch, vegan and perfect to dunk in a hearty bowl of soup.

Print Recipe

Prep Time:15 minutes mins

Cook Time:25 minutes mins

Resting time:12 hours hrs

Total Time:40 minutes mins


For the Bread:

  • 2 cups organic bread flour
  • 1/2 tsp dry active yeast
  • 1.5 tsp sea salt
  • 11 tbsp filtered water
  • 1 tbsp extra virgin olive oil
  • 2 tbsp warm cashew milk (or water)

For the Starter / Biga:

  • 1 cup organic bread flour
  • 1/3 cup filtered water, at room temperature
  • 1/8 tsp active dry yeast
  • 2 tbsp warm water


Make the Starter:

  • Make your starter the night before you plan to bake the bread (this can be made up to 24 hours in advance).

    Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minutes.In a medium size mixing bowl stir together the yeast mixture with the flour and the water until combined. Cover with plastic wrap and allow it to sit at room temperature overnight. If preparing it in the morning then let it sit until evening and up to 24 hours.

Make the Ciabatta Bread:

  • Use your stand mixer and combine the yeast and the warm milk. Let it sit for a few minutes until creamy. Add the starter, olive oil, flour, sea salt and water and mix together for about 10 minutes until everything is incorporated.

  • Prepare a large bowl lightly oiled with olive oil. Transfer the bread dough to it and cover with plastic wrap. Allow it to sit until doubled in size, up to 2 hours.

  • Turn the bread dough onto a well floured surface and with floured hands cut it in half. Form 2 long loaves shaping carefully from the sides, do your best not to press the dough from the top so it doesn’t deflate. This is crucial to get a light and airy loaf with lots of irregular holes.

    (Optional: Use a sharp knife to cut a shallow slit lengthwise in the top of the loaf)

  • Transfer the loaves to a parchment lined baking sheet, pizza peel, or a piece of cardboard.Lightly dampen a tea towel and cover the loaves. Allow them to rise again until doubled in size, up to 2 hours.

  • Meanwhile preheat your oven to 425” F with a pizza stone in the center for one hour before planning to bake the bread.

  • Transfer one of the loaves (with the parchment paper) to the preheated pizza stone and spray lightly with water. Bake for about 25 minutes until golden brown to your liking.Transfer to a wire rack and allow to cool completely before slicing it with a serrated knife.


  • To get a crusty loaf make sure to use a pizza stone and also create some extra steam by placing a dish filled with water on the bottom of the oven as it heats up. Add more water if needed before baking the bread. Allow the loaves to cool insidethe oven after baking with the oven door slightly open.
  • To obtain theultimate crusty ciabatta loaf a wood fired pizza oven is the best way to bake it.


Calories: 744kcal | Carbohydrates: 136g | Protein: 22g | Fat: 10g | Saturated Fat: 1g | Sodium: 1765mg | Potassium: 187mg | Fiber: 4g | Calcium: 28mg | Iron: 1.7mg

Course: Appetizer

Cuisine: Italian

Keyword: Ciabatta Bread

Servings: 2 loaves

Calories: 744kcal

Author: Florentina

You’ll Also Love:

Easy Ciabatta Bread Recipe (2024)


Is ciabatta bread soft or hard? ›

Ciabatta isn't any harder than other breads baked the same way. It is. in fact, softer than most whole grain breads, all sourdough boules, and the typical French baguette. It is chewier than the typical supermarket bread, with it's dough improvers, preservatives and other additives.

What is the secret to a soft and fluffy bread? ›

Lubricate With Oil. One of the easiest ways our bakers follow to make bread soft and fluffy is by using 1-2 tablespoons of lubricant/fats such as vegetable oil to wet the ingredients. This will prevent the formation of excess gluten, as excess gluten makes bread chewy.

What makes ciabatta different from bread? ›

Ciabatta is baked with a much higher hydration level, making the holes within the dough much bigger than a baguette. Ciabatta is also baked with a much stronger flour, which has a more delicate and sweet taste. Baguettes also tend to be baked more golden brown.

Why is my ciabatta bread not rising in the oven? ›

If you leave your dough rising for too long, the yeast can use up all its energy, and then have nothing to give when the dough goes in the oven. You will know if you have over proofed your dough if it collapses when you touch it, or if it doesn't rise in the oven.

How sticky should ciabatta dough be? ›

Ciabatta dough is wet and sticky with hydration levels often 80% or higher. Both the recipe below and this sourdough version are 82% hydration. (If you are unfamiliar: To calculate hydration percentage, simply divide the weight of the water by the weight of the flour; then multiply it by 100.


Top Articles
Latest Posts
Article information

Author: Stevie Stamm

Last Updated:

Views: 6159

Rating: 5 / 5 (60 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Stevie Stamm

Birthday: 1996-06-22

Address: Apt. 419 4200 Sipes Estate, East Delmerview, WY 05617

Phone: +342332224300

Job: Future Advertising Analyst

Hobby: Leather crafting, Puzzles, Leather crafting, scrapbook, Urban exploration, Cabaret, Skateboarding

Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.