Delicious ciabatta is a classic Italian bread that many people love because of its crispy crust and soft texture inside. This is no knead homemade ciabatta bread recipe, you can easily make it at home with 5 simple ingredients!
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What is ciabatta?
Ciabatta in Italian literally means slipper. It is an Italian bread that is elongated, broad and flat. But, it bakes in many various shapes. The uniqueness of ciabatta is alveolar holes. Also, it is soft, the wet dough made with high gluten flour.
A fresh baked ciabatta bread has a crisp crust, porous texture and soft inside. Ciabatta bread is often used to make sandwiches and it’s one of my favorites Italian breads.
Homemade no knead ciabatta bread:
This ciabatta bread recipe doesn’t require kneading. Only mix the ingredients together and let the dough rise. I like to use a Bosch bread mixer to mix the ingredients because it's not that messy. All you need is to pull, fold and rest the dough at least 4 sets of time.
What are the ingredients for homemade ciabatta bread?
The ingredients are very simple: water, olive oil, salt, yeast and bread flour.
Cooking tips for how to make homemade ciabatta bread:
- I like to dip my hands in water before pulling and folding the dough, so it won’t stick the dough on my hands.
- Resting the dough for a long time is very important.
- Pull and fold the dough at least 4 sets of time. And, let it rest for 45 minutes each set by pulling and folding the dough.
- Don’t pop the air holes when you try to pull and fold the dough.
- If you want to make ciabatta bread within a couple hours, it's best to let the dough rest and rise the dough in the oven by warming up the oven 200F and turning off. Then, let the dough rise in the oven, it will speed up the time for the dough to rise. ( I normally let the dough rest and rise in a warm oven for 15-30 minutes for each set of pulling and folding.)
- From my experience, the longer you wait the bigger and more alveolar holes. It is best to make the dough at night, pull and fold a few times. Then, put them in the refrigerator for a night. In the morning, take the dough out and leave it at room temperature for an hour or warm up the oven 200F then turn off. And, let the dough rise in the oven before shaping and baking it.
- Spray some water ( I normally spray 6-7 times) before baking the dough.
- Bake at 450F for 10 minutes and drop down the temperature to 400F for another 10 minutes.
FAQs:
You can dip it with olive oil, salt and some black pepper. Or make a sandwich with tomato, lettuce, chicken breast and cheese.
It is best to consume fresh ciabatta the same day. But, it can last for 2-3 days at room temperature.
Warm them up in the oven for 10-15 minutes at 350 F. Or, in a toaster, air fryer for a few minutes or microwave for a few seconds.
Instructions for how to make homemade no knead ciabatta bread:
Mix dough:
- Pour 1.5 cups of warm water, 2 tablespoons extra virgin olive oil and ½ teaspoon active dry yeast into the Bosch mixer and wait for 5 minutes.
2. In the meanwhile, put 3 cups of bread flour and ½ tablespoon salt in a container. Mix them well.
3. After that, turn on Bosch mixer the lowest setting #1. Pour the flour mixture into the yeast mixture. Let it mix until the dough comes together.
4. Then, take the dough out from the mixer and put it in a container covered with a plastic wrap and let it rise for 45 minutes at room temperature. (See more at the cooking tips section.)
Work on the dough:
5. Dip some water on hands, pull and fold the dough 4 sides and rest the dough for 45 minutes at room temperature. Remember this step is very important and don't pop the air holes. Repeat this step 3 more times. At least 4 sets of pulling, folding and resting. See the video below the recipe card for details.
6. Next, dust some flour on parchment paper, put the dough on the paper. Then, dust some flour on the top of the dough. Remember don't press the dough, just pour the dough out.
Bake the dough:
7. Then, divide the dough into two and shape the dough into the shape you want. Cover the dough with plastic wrap and let it rise again for 30 minutes.
8. Preheat the oven at 450 F. Spray some water (6-7 times) on the dough before baking it.
9. Bake at 450 F for 10 minutes, then drop the temperature to 400 F for another 10 minutes until it's golden brown.
Enjoy this delicious homemade no knead ciabatta bread recipe! Also, check out these fresh strawberry muffins, air fryer French toast, strawberry pie, and classic cheese pizza recipes.
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No Knead Ciabatta
Video
Ingredients
- 1.5 cups Water
- 2 tablespoons Extra virgin olive oil
- ½ teaspoon Active dry yeast
- 3 cups Bread flour
- ½ tablespoon Salt
Instructions
- Pour 1.5 cups of warm water, 2 tablespoons extra virgin olive oil and ½ teaspoon active dry yeast into the Bosch mixer and wait for 5 minutes.
- In the meanwhile, put 3 cups bread flour and ½ tablespoon salt in a container. Mix them well.
- After that, turn on Bosch mixer the lowest setting #1. Pour the flour mixture into the yeast mixture. Let it mix until the dough comes together.
- Then, take the dough out from the mixer and put it in a container covered with a plastic wrap and let it rise for 45 minutes at room temperature. (See more at the cooking tips section.)
- Dip some water on hands, pull and fold the dough 4 sides and rest the dough for 45 minutes at room temperature. Remember this step is very important and don’t pop the air holes. Repeat this step 3 more times. At least 4 sets of pulling, folding and resting. See the video for details.
- Next, dust some flour on parchment paper, put the dough on the paper. Then, dust some flour on the top of the dough. Remember don’t press the dough, just pour the dough out.
- Then, divide the dough into two and shape the dough into the shape you want. Cover the dough with plastic wrap and let it rise again for 30 minutes.
- Preheat the oven at 450 F. Spray some water (6-7 times) on the dough before baking it.
- Bake at 450 F for 10 minutes, then drop the temperature to 400 F for another 10 minutes until it’s golden brown.
Notes
Cooking tips for how to make ciabatta bread:
- I like to dip my hands in water before pulling and folding the dough, so it won’t stick the dough on my hands.
- Resting the dough for a long time is very important.
- Pull and fold the dough at least 4 sets of time. And, let it rest for 45 minutes each set by pulling and folding the dough.
- Don’t pop the air holes when you try to pull and fold the dough.
- If you want to make ciabatta bread within a couple hours, it's best to let the dough rest and rise the dough in the oven by warming up the oven 200F and turning off. Then, let the dough rise in the oven, it will speed up the time for the dough to rise. ( I normally let the dough rest and rise in a warm oven for 15-30 minutes for each set of pulling and folding.)
- From my experience, the longer you wait the bigger and more alveolar holes. It is best to make the dough at night, pull and fold a few times. Then, put them in the refrigerator for a night. In the morning, take the dough out and leave it at room temperature for an hour or warm up the oven 200F then turn off. And, let the dough rise in the oven before shaping and baking it.
- Spray some water ( I normally spray 6-7 times) before baking the dough.
- Bake at 450F for 10 minutes and drop down the temperature to 400F for another 10 minutes.
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