Making Ciabatta bread at home can be both fun and rewarding, and it doesn’t have to be expensive! With a few basic ingredients and some patience, you can make a delicious, soft, and crusty loaf. Here’s a simple and budget-friendly recipe that doesn’t require a lot of specialized equipment or hard-to-find ingredients.
Easy & Budget-Friendly Ciabatta Bread
Ingredients:
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3 1/4 cups all-purpose flour (you can use bread flour for a slightly chewier texture, but it’s not necessary)
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1 1/2 tsp salt
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1/2 tsp instant yeast (or active dry yeast)
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1 1/2 cups warm water (around 110°F / 43°C)
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1 tbsp olive oil (optional for flavor)
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1 tbsp honey or sugar (optional, helps yeast activation)
Instructions:
1. Make the Dough:
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In a large bowl, combine the flour, salt, and yeast.
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Add the warm water to the flour mixture. If using honey or sugar, stir it into the water before adding to the flour. Mix everything together until it forms a shaggy dough. You can use a spoon or your hands, but it will be sticky.
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If the dough feels too dry, add a little more water, one tablespoon at a time. The dough should be quite wet and sticky—this is key to getting the airy, open crumb typical of ciabatta.
2. Knead the Dough:
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Turn the dough out onto a lightly floured surface. Stretch and fold the dough for about 5-10 minutes. It’s a bit sticky, but don’t be tempted to add too much flour. The dough will smooth out over time.
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If you’re using an electric mixer with a dough hook, knead for about 5 minutes on low speed.
3. Let it Rise:
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Grease a clean bowl with a little olive oil (optional), and place your dough in the bowl. Cover with a clean kitchen towel or plastic wrap.
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Let the dough rise for 1.5 to 2 hours, or until it has doubled in size. The time may vary based on your room temperature.
4. Shape the Dough:
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After the dough has risen, gently punch it down to release air bubbles. You can shape it into a rectangular loaf, which is characteristic of ciabatta.
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Place the dough onto a well-floured surface, and using your hands (don’t use a rolling pin), gently stretch and fold the dough into a rectangle about 12 inches long and 6 inches wide.
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If you want a traditional “ciabatta” shape, try to make the dough thinner rather than thick and round.
5. Second Rise:
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Transfer the shaped dough onto a parchment-lined baking sheet or a well-floured kitchen towel.
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Cover it loosely and let it rest for another 30 minutes to 1 hour, until it has puffed up slightly.
6. Preheat the Oven:
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While the dough is rising, preheat your oven to 450°F (230°C).
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Place a baking dish or pan of water on the bottom rack of your oven to create steam, which helps the bread develop a crust.
7. Bake the Ciabatta:
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Once the dough has risen, use a sharp knife or a baker’s lame to make a few slashes across the top of the dough.
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Place the dough in the oven on the middle rack and bake for 20-25 minutes. The bread should be golden brown and sound hollow when tapped on the bottom. If you have a thermometer, it should read about 200°F (93°C) internally.
8. Cool:
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Once done, remove the ciabatta from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Tips:
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Sticky dough is okay: The wetter your dough, the airier your bread will be. So don’t worry if the dough is sticky—it’s part of getting that soft and open crumb.
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Use a pizza stone: If you have a pizza stone, you can preheat it in the oven and bake the ciabatta directly on the stone for a better crust.
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Flavor variations: Add in some herbs like rosemary or garlic for extra flavor, or sprinkle some sea salt on top before baking for a more savory touch.
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Make it rustic: Don’t worry about perfect shape. Ciabatta is known for its slightly irregular look, so embrace its rustic charm!
How to Serve:
Ciabatta bread is perfect for sandwiches, dipping in olive oil, or serving alongside pasta or soups. The airy texture and crispy crust make it ideal for toasted garlic bread or bruschetta.
This easy and budget-friendly ciabatta recipe is great for beginners and seasoned bakers alike. Enjoy your homemade bread!