I Tried Baking Ciabatta for the First Time… and Wow 🤯

Everyone thinks baking a real Italian ciabatta is something only pro bakers can do — but they’re totally wrong!
Come with me, and I’ll show you how to bake the best bread you’ve ever had in your life — right in your own kitchen.

Once you try this ciabatta recipe, you’ll never want store-bought bread again! With a crisp, golden crust and an airy, soft interior, this bread is everything Italian ciabatta should be—light, chewy, and full of beautiful bubbles. And the best part? It’s surprisingly easy to make at home!

Ingredients:
• Water - 1 cup (235ml)
• Fresh yeast - 1 tsp. (3g) or dry yeast - ½ tsp. (1–2g)
• Bread flour - 2⅓ cups (300g)
• Salt - 1 tsp. (6g)

No kneading, no complicated steps — just simple folds and a bit of patience for bakery-quality results. The overnight fermentation gives this ciabatta bread an incredible depth of flavor, and that final bake? Absolute magic!

Here’s a checklist to make sure you don’t miss any steps:

Dough Preparation
⬜ Mix yeast and water
⬜ Add flour and salt, mix until no dry flour remains (no kneading needed)
⬜ Cover and let rest for 30 minutes

Stretch & Fold Process (Repeat 3 times)
⬜ Wet hand, stretch and fold the 4 sides to the center
⬜ Lift and slap the dough down
⬜ Cover and let rest for 30 minutes

Shaping & Final Rise
⬜ Lightly flour a wide container (tupperware or pan)
⬜ Transfer dough, spread slightly
⬜ Cover and let rise for 1 hour
⬜ Dust work surface with flour
⬜ Gently separate dough from sides, turn upside down
⬜ Fold in half, cut into 4 equal parts
⬜ Place dough pieces on a floured towel
⬜ Crease towel to create barriers between them
⬜ Cover and rest for 30 minutes

Baking
⬜ Preheat oven to 450°F (220°C)
⬜ Flip bread upside down onto a baking tray
⬜ Bake for 17–20 minutes

A drizzle of olive oil is all it needs, but honestly, this no-knead ciabatta is perfect on its own. Let me know if you give it a try!

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