Ingredients
Method
- Start by whisking together the flour, salt, sugar, and yeast in a large bowl. Add the warm water and olive oil, then stir with a wooden spoon or spatula until the mixture comes together. The dough will look sticky and shaggy, and that’s exactly right.
- Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for about 1–2 hours, until doubled in size. The yeast will work slowly, and the dough will become puffy and full of bubbles.
- Instead of kneading, you’ll use a folding technique to strengthen the dough. Lightly flour your hands and gently stretch one side of the dough up and fold it over the center. Rotate the bowl and repeat with the other sides until you’ve folded it four times.
- Let the dough rest for 30 minutes, then repeat the folding process once more.
- After the folds and rest, turn the dough out onto a well-floured surface. Gently shape it into a rectangle, being careful not to knock out all the air bubbles. Slice it into two equal loaves and place them on a parchment-lined baking sheet.
- Dust the tops generously with flour to give the loaves that rustic bakery look. Cover loosely with a towel and let them rise again for about 30–40 minutes.
- Preheat your oven to 425°F. For the best crust, place a baking dish filled with hot water on the bottom rack of the oven to create steam. Bake the ciabatta loaves for 20–25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Notes
Making ciabatta is simple, but it helps to keep a few things in mind. Don’t add too much flour — sticky dough is key to getting the right texture. Handle the dough gently to preserve air bubbles, especially during shaping. Use bread flour rather than all-purpose for the best chew and open crumb.