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ciabatta bread cut up on a tray with green towel horizontal

No Knead Ciabatta

Delicious ciabatta is a classic Italian bread that many people love because of crispy crust and soft texture inside. This is no knead ciabatta bread recipe, you can easily make it at home with 5 simple ingredients.
Course Bread
Cuisine European, Italian
Prep Time 4 hours
Cook Time 20 minutes
Servings 8
Calories 203kcal
Author Tracy O.


  • 1.5 cups Water
  • 2 tablespoons Extra virgin olive oil
  • ½ teaspoon Active dry yeast
  • 3 cups Bread flour
  • ½ tablespoon Salt


  • 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. 



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.


Calories: 203kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Calcium: 8mg | Iron: 1mg