Ciabatta Bread

  • Prep Time: 750 minutes
  • Cook Time: 20 minutes
  • Ready Time: 12 Hour, 50 Min
  • Servings: 16 servings


  • 1 1/8 cup water
  • 3 cup flour
  • 2 tablespoon milk
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon salt
  • 1 teaspoon yeast active dry


    1. Begin by making the sponge: Stir together 2 T. warm water (105-115 degrees) and 1/8 t. yeast. Let stand for about 5 minutes. Add 1/3 c. water at room temperature and 1 cup flour. Stir for 4 minutes and cover with plastic. Leave on counter for 8-24 hours.
    2. To make the bread, begin by mixing 1/2 t. yeast and 2 T. warm milk in small bowl and let stand 5 minutes, until creamy. Blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened. Beat on medium using a dough hook for 3 minutes. Add salt and beat for 4 more minutes. Scrape dough into oiled bowl and cover with plastic wrap. Let rise until doubled, about 1 1/2 hours.
    3. Dough will be VERY sticky and full of bubbles. Cut two pieces of parchment paper, approx 12 inches by 6 inches, and place on a baking sheet and flour well.
    4. Place on baking sheet and flour well. Turn dough out onto a well-floured surface and cut in half. Transfer each half to the parchment paper and form irregular ovals approx 9 inches long. Dip fingers in flour and dimple loaves. Dust tops with flour. Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
    5. At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425F. Transfer one loaf onto stone and bake 20 minutes or until golden brown. Repeat with second loaf.
Nutritional Information
Ciabatta Bread

Servings Per Recipe: 16 servings

Amount Per Serving


  • Total Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Total Carbs: g
  •     Dietary Fiber: g
  • Protein: g


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