Ciabatta Bread – Fresh baked rustic loaf that’s airy and delicious. Italian ciabatta is perfect for sandwiches or in the bread basket at dinner. This easy recipe bakes up beautiful Artisan style bread.
Sandwich lovers, rejoice! This Italian ciabatta bread is awesome. Slap it high with lunch meat or chicken salad. Add tomato and lettuce and you’ve got yourself a downright amazing sandwich.
Slice it in half lengthwise and use a loaf to make several paninis. Have I told you lately….that I love you. Oh wait that’s a song. I’m trying say, besides the fact that I do love you ….is that I love paninis. Me and paninis were going steady for lunch dates for quite some time.
We usually break up when I’m out of a good bread. And then we get right back to it again. This time of year is my favorite though. Because my ultimate favorite panini is tomato mozzarella. It’s the perfect amount of cheesiness with the right bite of tomato. I’m in love!
Hubby bought me this Panini Pan 2 years ago and it’s been a terrific addition to my kitchen stash. And totally worth the space in my cabinet.
For me there’s just something about homemade bread. It’s the flavor. It’s the structure. It’s the smell. It’s really the whole package. And I absolutely love the fact that I get to create it with my own hands in the kitchen.
My hope today is that I’ve inspired you to take a leap into the wonderful pleasing world of bread baking. I’ll think you’ll love it!
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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- 1½ cups cool water (12 ounces)
- 3½ cups bread flour (14¾ ounces)
- 2 teaspoons instant yeast
- 1½ teaspoons salt
- Combine water, 2 cups of bread flour and 1 teaspoon of yeast in a medium bowl. Stir until dough comes to a shaggy ball. Cover and let sit for several hours or overnight.
- Add remaining 1½ cups of bread flour, yeast and salt. Mix until dough comes together. Dough will be very sticky and loose. Don't add additional flour. Place in a floured bowl and let rise for one hour. Deflate gently. Let rise for another hour. Place on a well floured work surface. Sprinkle top with flour. Flatten to an 8" x 10" rectangle. Divide in half so that you have 2 - 4"x 10" pieces. Transfer to a sheet of parchement. Cover with oiled plastic wrap and let rise for 2 hours. Dough will be puffy.
- Meanwhile, during rise place baking stone in oven and preheat to 500 degrees. Oven should be preheated 30 minutes prior to baking. Mist dough lightly with water. Slide dough on parchment into oven onto stone and reduce temperature to 425 degrees. Bake ciabatta until golden brown (about 22-25 minutes).
- Turn off oven. Move ciabatta to oven rack and cool in oven with door open 2" until completely cool.
Recipe from: King Arthur Flour
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