The Best Ciabatta Recipe: Rustic Italian Perfection at Home

In a large mixing bowl, whisk together the all-purpose flour and salt until evenly distributed. This ensures the salt is properly incorporated throughout the dough without creating concentrated areas that could inhibit yeast activity.

Create a well in the center of the flour mixture and pour in the yeast-water combination along with the olive oil. Using a wooden spoon or your hands, gradually incorporate the flour into the liquid, working from the center outward.

Turn the dough onto a lightly floured surface and begin kneading with a gentle but firm motion. The dough will be quite sticky initially, so dust your hands and the surface lightly with flour as needed.

Shape the dough into a ball and place it in a large bowl that has been lightly greased with olive oil. Turn the dough to coat all surfaces with oil, which prevents a skin from forming during rising.

Once doubled, turn the dough onto a lightly floured surface. Handle it very gently to preserve the gas bubbles that create ciabatta’s characteristic holes—punching down aggressively will destroy the open crumb.

Transfer the shaped loaves to a parchment-lined baking sheet, leaving at least 4 inches between them to allow for expansion during the final rise and baking.

Just before baking, remove the covering from the loaves and drizzle them generously with extra virgin olive oil. Sprinkle coarse sea salt over the surface, and add fresh rosemary sprigs if desired.

Remove the finished loaves from the oven and transfer to a wire cooling rack immediately. Resist the temptation to cut into them while hot—the interior continues cooking and setting during the cooling process.