Easy No Knead Italian Ciabatta Bread

This Easy No Knead Italian Ciabatta Bread delivers crusty, homemade bread with a soft, airy crumb and delicate flavor, perfect for sandwiches or dipping. It’s simple to make with just five ingredients and ideal for both beginners and seasoned bakers.

If you like this recipe you might like my sourdough discard challah bread or my no-knead olive bread.

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Making homemade ciabatta bread is simpler than you think, and the result is a beautifully crusty Italian bread with a light, porous texture perfect for sandwiches or dipping in olive oil.

This easy ciabatta bread recipe is made with simple ingredients like bread flour, olive oil, and water at room temperature, which means it's perfect for bakers of all levels. The bread is free-form shape and it just gets plopped on a parchment lined baking sheet. With just a few steps, including mixing, resting, and baking, you’ll be enjoying fresh, bakery-quality ciabatta at home.

I have made this bread so many times. When I first learned how to make it, I followed some recipes that were wrong. Some showed ingredients in a video and didn't list them. From all my years of bread baking for my Twelve Loaves baking group, I knew from trial and error I would figure it out. Nonna shared with me her recipe and some baking tips, that's when I finally baked the perfect ciabatta loaf!

If you read all my tips and follow the recipe, you will also have a huge success making the most incredible ciabatta bread!

Whether you’re crafting ciabatta sandwich bread for gourmet sandwiches or serving it alongside a charcuterie board, this authentic ciabatta recipe delivers on flavor and versatility.

💖Why we love no knead ciabatta

• No-Knead Simplicity:Minimal effort is needed to achieve bakery-quality results.
• Authentic Texture: The high hydration level creates the light, airy crumb ciabatta is known for.
• Versatile Use: Perfect as ciabatta sandwich bread, a side for soups, or simply dipped in olive oil.
• Impressive Crust: The crispy crust gives it that satisfying crunch with every bite.
• Beginner-Friendly: The proofing time and easy shaping make it approachable, even if you’re new to bread baking.
• Simple Ingredients: Made with just flour, water, olive oil, and a few pantry staples, this recipe is both budget-friendly and accessible.

What is ciabatta?

Ciabatta bread is a rustic Italian bread known for its crisp crust and soft, airy interior with irregular holes. The name "ciabatta" means "slipper" in Italian, referring to its flat, oval shape. Made with simple ingredients like flour, water, yeast, salt, ciabatta has a chewy texture and a slightly tangy flavor. It’s perfect for sandwiches, dipping in olive oil, or serving alongside soups and pasta.

How to tell if your yeast is active and ready to use?

• VERY IMPORTANT: Check the expiration date of your yeast packet! If it's expired, do not use it. Get a new one!
• Warm Water: Heat 1/4 cup of water to about 105-110°F (40-45°C). It should feel warm, not hot, to the touch.
• Add Sugar: Stir in 1 teaspoon of sugar. Yeast feeds on sugar, which helps activate it.
• Add Yeast: Sprinkle 1 packet (or 2 1/4 teaspoons) of yeast into the water. Stir gently to combine.
• Wait and Observe: Let the mixture sit for 5-10 minutes. If the yeast is active, it will form a bubbly, foamy layer on top of the water.
• Ready to Use: If you see foam, your yeast is alive and ready for baking. If not, your yeast may be expired or inactive, or your water was too hot, and you’ll need to use a fresh batch.

SO it's mostly RESTING time and MINIMAL active work.

I know you can bake this beautiful bread. Let's gooooo!

🍽️ How to make ciabatta bread

Here is how to make this homemade bread (the full recipe is below!):

A ciabatta bread is truly a hands off recipe. You do not need to do much to shape it; it's meant to be imperfect and have a rustic look and shape.

Although it seems like the most simple bread, there are some tricks to get the crispy crust and the gorgeous airy crumb. Follow along the whole recipe and you will also be making a stunning ciabatta. There's basically 5 parts to bake the bread.

1. Making the Dough
2. Rest + Coil Folds
3. Shaping the Loaf
4. Dough Rising
5. Baking the Ciabatta

MAKING THE DOUGH

• Step 1: First step is to activate the yeast. Add 1/4 cup warm water to a bowl. Sprinkle on the yeast and the sugar and gently stir to combine. Let stand until foamy, about 5 minutes.

• Step 2: In a large bowl add the flour and salt, make a well in the centre. Add the yeast mixture and ½ cup of water and stir. If too dry, begin to add another 1/4 cup of water, a little bit at a time, and stir. Stir together with a wooden spoon. If dough seems too wet, add a tablespoon more of flour and stir. If still wet, add more flour a tablespoon at a time. It's a sticky dough, but it shouldn't be runny.
• Step 3: Sprinkle the top with 1½ tablespoons of flour. Cover with a clean tea towel or plastic wrap and set aside. Set a timer for 30 minutes.

REST AND COIL FOLDS

• Step 4: When the timer goes off, you are going to give the dough 4 folds. Wet your fingertips. The only way to do this is lift the dough a bit at time and sprinkle a little bit of flour over the entire bottom of the dough. I have made this very wet dough many times, and even with wet hands, the only way I was able to actually lift sections of the dough was to have some flour under the dough as well as on top.

• Step 5: Turn the bowl and pull a second portion to stretch and pull it over onto itself. Repeat turning and stretching two more times (total of 4 times). Cover with plastic wrap again. Set a timer for another 30 minutes.
• Step 6: When timer goes off, repeat the 4 folds one more time. Cover with plastic wrap and let it rise 1 hour (or more, if needed).

• Step 7: In 1.5 hours (or longer), this is how your dough should look. It took my dough 1.5 hours to proof like this.

SHAPING THE LOAF

• Step 8: At this point, you could turn it onto a floured work surface and cut it into two or 4 sections.

• Step 9: Or do what I did and leave it as one loaf, and turn it onto a parchment lined baking sheet prepped with flour. Shape the dough into an oblong loaf. Sprinkle a little flour on top of the dough. Place a clean tea towel on top and flip the dough over into the tea towel.

FINAL RISE

• Step 10: Wrap the dough with the tea towel and let it do the final proofing for 20 minutes while you preheat the oven to 425F. The towel will give it the distinctive lines on top. You could skip this step, but it won't have the lines.

BAKING THE CIABATTA

• Step 11: When the oven is ready, open the tea towel and flip it onto the parchment paper lined sheet prepped with a bit of flour.

• Step 12: Fill a casserole or 9-inch round baking pan with 1-2 cups boiling water. Carefully place that pan with boiling water on the bottom rack of the oven.
• Step 13: Place the baking sheet with the ciabatta on the middle rack of the oven.
• Step 14: Set a timer and bake for 10 minutes. Remove the water bath and bake the bread another 10-15 minutes, until the loaf has a golden color. Move loaf to a wire rack to cool completely before slicing and serving. Enjoy!

When it comes out of the oven, it looks like this!

It's a gorgeous loaf! Once it cools, slice it up and you see the beautiful crumb and it has the most crispy crust! You will love this bread!

How to tell when dough is risen?

The best way to tell if a dough is ready to rise is to gently poke the top of the dough with a floured finger. If it springs back straight away, you know it needs more time. If it leaves a small indentation which slowly springs back, you know that it is proofed and ready to go into the oven.

Remember that the time that a dough takes to rise hugely depends on your environment so it is important to go by how the dough looks rather than the time in the recipe.

What to serve with best ciabatta bread recipe

Spreads and Dips:

1. Olive Oil and Balsamic Vinegar: A classic pairing for dipping.
2. Herb Butter: Whipped butter with garlic, parsley, or chives.
3. Bruschetta Toppings: Diced tomatoes, basil, garlic, and olive oil.
4. Hummus: A creamy, savory spread that complements ciabatta’s texture.
5. Pesto: Basil or sun-dried tomato pesto for a flavorful dip.

Soups:

1. Tomato Soup: The crusty bread is perfect for dipping.
2. Minestrone: A hearty Italian vegetable soup.
3. Butternut Squash Soup: Sweet and creamy, paired with the chewy bread.
4. Lentil Soup: Earthy and hearty for a cozy meal.

Salads and Sides:

1. Caprese Salad: Fresh mozzarella, tomatoes, and basil with balsamic glaze.
2. Charcuterie Board: Sliced meats, cheeses, olives, and ciabatta slices.
3. Caesar Salad: The bread complements the rich dressing.

Main Dishes:

1. Pasta: Serve alongside creamy or tomato-based pastas like Bolognese or Carbonara.
2. Roasted Chicken: Perfect for sopping up drippings or sauces.
3. Seafood Stew: Use ciabatta to soak up the flavorful broth.

Sweet Pairings:

1. Jam or Marmalade: Fruity spreads pair well with toasted ciabatta.
2. Chocolate spread: For a simple, sweet treat. Choose a good quality chocolate spread or you could even make your own.

🫙 Leftover and Storing Italian ciabatta

1. Room Temperature: Wrap leftover ciabatta tightly in plastic wrap or place it in a paper bag and store it at room temperature for up to 2 days. Avoid airtight containers, as they can make the crust soft.
2. Reheat to Restore Crispness: Before serving, refresh the bread by placing it in a 350°F (175°C) oven for 5-7 minutes to restore its crispy crust.

Freezing Instructions

1. Cool Completely: Allow the bread to cool to room temperature before freezing to prevent condensation and freezer burn.
2. Wrap Well: Wrap the loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. Label with the date.
3. Freeze: Ciabatta can be frozen for up to 3 months.
4. Reheat from Frozen: To enjoy, remove the bread from the freezer and place it directly in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will thaw and restore its crispy crust.
5. Thaw at Room Temperature: Alternatively, let the bread thaw at room temperature for a couple of hours, then reheat in the oven for a few minutes to refresh its texture.
6. Freeze in Portions: For convenience, slice the ciabatta before freezing so you can easily grab individual portions without defrosting the entire loaf.

📃 Substitutions & Variations no knead italian bread

Variations:

1. Whole Wheat Ciabatta: Replace up to 50% of the white flour with whole wheat flour for a nutty flavor and more fiber.
2. Herb-Infused Ciabatta: Add chopped rosemary, thyme, or oregano to the dough for an aromatic twist.
3. Olive Ciabatta: Mix in chopped olives (black or green) during the final fold for a Mediterranean touch.
4. Cheese Ciabatta: Incorporate shredded Parmesan, Asiago, or cheddar into the dough for a cheesy flavor.
5. Garlic Ciabatta: Add roasted garlic cloves for a subtly sweet, savory flavor.
6. Seeded Ciabatta: Sprinkle sesame, poppy, or sunflower seeds on the dough before baking for added texture and flavor.

Substitutions:

1. Bread Flour to All-Purpose Flour: Use all-purpose flour if bread flour isn’t available, but reduce water slightly to account for the lower protein content.
2. Instant Yeast for Active Dry Yeast: Use the same quantity but skip the step of blooming; mix directly into the flour.
3. Gluten-Free Ciabatta: Substitute with a gluten-free flour blend designed for bread-making, and increase hydration as needed.

❓ FAQ'S

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📖 Recipe

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5 from 2 votes

Easy Homemade Ciabatta Bread

This Easy No Knead Italian Ciabatta Bread delivers crusty, homemade bread with a soft, airy crumb and delicate flavor, perfect for sandwiches or dipping. It’s simple to make with just five ingredients and ideal for both beginners and seasoned bakers.

Prep Time25 minutes mins

Cook Time25 minutes mins

Resting time3 hours hrs

Total Time3 hours hrs 50 minutes mins

Course: Bread

Cuisine: Italian

Keyword: artisan bread, Italian bread

Servings: 10 slices

Calories: 95kcal

Author: Lora

Equipment

• 1 Large Mixing Bowl
• 1 Wooden Spoon
• 1 baking sheet

Ingredients

• 1 cup warm water
• 2 teaspoons active dry yeast
• ½ teaspoon sugar
• 2 cups all-purpose flour plus more for dusting
• 1½ teaspoons sea salt

Instructions

Activate yeast:

• First step is to activate the yeast. Add 1/4 cup warm water to a bowl. Sprinkle on the yeast and the sugar and gently stir to combine. Let stand until foamy, about 5 minutes.

Add yeast to flour:

• In a large bowl add the flour and salt, make a well in the center. Add the yeast mixture and ½ cup of water and stir. If too dry, begin to add another 1/4 cup of water, a little bit at a time, and stir. Stir together with a wooden spoon. If dough seems too wet, add a tablespoon more of flour and stir. If still wet, add more flour a tablespoon at a time. It's a sticky dough, but it shouldn't be runny.

Let dough do its first rest:

• Sprinkle the top with 1½ tablespoons of flour. Cover with a clean tea towel or plastic wrap and set aside. Set a timer for 30 minutes.

Coil fold and second rest:

• When the timer goes off, you are going to give the dough 4 folds. Wet your fingertips. The only way to do this is lift the dough a bit at time and sprinkle a little bit of flour over the entire bottom of the dough. I have made this very wet dough many times, and even with wet hands, the only way I was able to actually lift sections of the dough was to have some flour under the dough as well as on top.
• Turn the bowl and pull a second portion to stretch and pull it over onto itself. Repeat turning and stretching two more times (total of 4 times). Cover with plastic wrap again. Set a timer for another 30 minutes.

Second set of coil folds and rest again:

• When timer goes off, repeat the 4 folds one more time. Cover with plastic wrap and let it rise 1-2 hours (or more, if needed).
• It took my dough 1.5 hours to proof to be ready. Different environmental factors will affect the dough while it's proofing.
• At this point, you could turn it onto a floured work surface and cut it into two or 4 sections.

Final rest:

• Or do what I did and leave it as one loaf, and turn it onto a parchment lined baking sheet prepped with flour. Shape the dough into an oblong loaf. Sprinkle a little flour on top of the dough. Place a clean tea towel on top and flip the dough over into the tea towel.
• Wrap the dough with the tea towel and let it do the final proofing for 20 minutes while you preheat the oven to 425F. The towel will give it the distinctive lines on top. You could skip this step, but it won't have the lines.

Place dough on baking sheet:

• When the oven is ready, open the tea towel and flip it onto the parchment paper lined sheet prepped with flour.

Prep water bath for the oven:

• Fill a casserole or 9-inch round baking pan with 1-2 cups boiling water. Carefully place that pan with boiling water on the bottom rack of the oven.

Place dough in the oven:

• Place the baking sheet with the ciabatta on the middle rack of the oven.
• Set a timer and bake for 10 minutes. Remove the water bath and bake the bread another 10-15 minutes, until the loaf has a golden color.

Cool loaf before slicing and serving:

• Move loaf to a wire rack to cool completely before slicing and serving. Enjoy!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

BE SURE to read my post for all the best ciabatta baking tips. Here are some that you should keep in mind: 

• While the oven is pre-heating place an empty cake pan at the bottom of the oven, with a cup of hot water before adding the bread dough on the baking sheet to the middle shelf.
• It is a wet and sticky dough. Add more water 1 tablespoon at a time if it's too dry when you start mixing it. Keep in mind that different environment factors affect the dough. 
• Store the cooled baked bread in an airtight bag, for 2-3 days. You can freeze it in freezer safe bags, defrost the bread in the refrigerator as needed, passing them in the oven for a few minutes to revive them. It will keep up to 2-3 months in the freezer.
• Try out some different toppings like garlic, rosemary, garlic, or sea salt.
• To get the gorgeous signature air pockets, do not overhandle the dough. Be gentle when shaping it. 

Nutrition

Serving: 1slice | Calories: 95kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 235mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Calcium: 5mg | Iron: 1mg

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