Homemade Ciabatta Recipe

Step 1: Mix the Dough & Autolyse - In a large mixing bowl, add water, flour, salt, and olive oil. Stir until just combined into a shaggy dough. Cover the bowl and let the dough autolyse for 30 minutes. This allows the flour to absorb the water and begin gluten development.

Step 2: Stretch and Folds - After autolysis, perform a series of three stretch and folds at 30-minute intervals: Grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat on all four sides. Cover and rest for 30 minutes between each round.

Step 3: Shaping and Dividing - Generously flour a work surface. Gently pour the dough onto the floured surface without deflating it. Carefully stretch the dough into a large square or rectangle using floured hands. Using a bench scraper or sharp knife, cut into 6 equal rectangles.

Step 4: Proofing - Transfer the dough pieces onto a parchment-lined baking sheet or pizza peel, ensuring space between them. Cover with a clean kitchen towel and let them rest for 30–40 minutes for a final proof.

Step 5: Baking - Preheat your oven to 230°C (450°F). If using a baking stone, place it in the oven while preheating. Optionally, place a pan of hot water in the oven for steam, which enhances the crust. Bake the ciabatta for 15–20 minutes or until golden brown with a crisp crust. Remove from the oven and let cool completely on a wire rack before slicing.