Sunday-Table Rustic Ciabatta

 

There’s something deeply comforting about a loaf of rustic ciabatta set in the center of the table on a quiet Sunday. With its crisp, flour-dusted crust and airy, hole-filled interior, ciabatta is the kind of bread made for tearing, sharing, and soaking up every last drop of olive oil or sauce. This homemade version keeps things simple and traditional, relying on a wet dough and gentle handling to create that classic open crumb.

Perfect alongside soups, pastas, roasted meats, or just served warm with butter and olive oil, this Sunday-Table Rustic Ciabatta is a recipe you’ll come back to again and again.

Ingredients

• 3 ¼ cups bread flour

• 2 ¼ teaspoons active dry yeast

• 2 teaspoons salt

• 1 ½ cups lukewarm water

• 1 tablespoon olive oil (for greasing)

Optional Ingredient Variations

• Whole-grain ciabatta: Replace half of the bread flour with whole wheat flour for a nuttier flavor and extra fiber.

• Herb-infused loaf: Add 1–2 teaspoons dried rosemary or oregano to the flour for a fragrant twist.

• Salt variations: Sea salt or Himalayan pink salt can subtly enhance flavor.

• Richer taste: Brush with melted butter instead of olive oil, or use infused oils such as garlic or chili oil.

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine the lukewarm water and yeast. Stir gently and let sit for 5–10 minutes, until the mixture becomes foamy. This confirms the yeast is active.

Step 2: Mix the Dough

Add the bread flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until a sticky, shaggy dough forms. Ciabatta dough is wetter than most breads—do not add extra flour.

Step 3: First Rise

Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 1½ to 2 hours, or until doubled in size and bubbly on the surface.

Step 4: Shape the Dough

Generously flour a work surface. Carefully turn the dough out, being gentle to preserve the air bubbles. With floured hands, shape the dough into a rough rectangle. Avoid kneading.

Step 5: Second Rise

Transfer the dough to a floured sheet of parchment paper. Lightly dust the top with flour and cover loosely with a towel. Let rise for 30–45 minutes, until slightly puffed.

Step 6: Preheat the Oven

Preheat the oven to 425°F (220°C). Place a baking stone or inverted baking sheet inside to heat.

Step 7: Bake

Carefully slide the parchment paper with the dough onto the hot baking surface. Bake for 20–25 minutes, until the loaf is golden brown with a crisp crust and sounds hollow when tapped on the bottom.

Step 8: Cool

Transfer the ciabatta to a wire rack and allow it to cool for at least 20 minutes before slicing. This helps set the crumb structure.

Serving Suggestions

• Serve warm with olive oil and balsamic vinegar

• Pair with soups, stews, or pasta dishes

• Use for panini, bruschetta, or sandwiches

• Tear into chunks for dipping in sauces or gravies

Tips for Perfect Ciabatta

• Embrace the sticky dough—this creates the signature airy crumb

• Handle gently to avoid deflating the dough

• Use bread flour for best structure and chew

• Let the bread cool before slicing to prevent gumminess