Ciabatta (Italian Slipper Bread)

Submitted by Lisa Pizza

"DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands we've tried from the store. We agreed that this is the best bread we've EVER had! The first loaf was gobbled before the second one came out of the oven! :) Can't wait to make it again!! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and s&p."

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photo by Izy Hossack

Ready In:: 16hrs 20mins
Ingredients:: 10
Yields:: 2 loaves
Serves:: 4-6

ingredients

For Sponge
¹⁄₈ teaspoon active dry yeast
2 tablespoons water (105-115 F)
¹⁄₃ cup room-temp water
1 cup bread flour
For Bread
¹⁄₂ teaspoon active dry yeast
2 tablespoons warm milk (105-115 F)
²⁄₃ cup room-temp water
1 tablespoon olive oil
2 cups bread flour
1 ¹⁄₂ teaspoons salt

directions

Make sponge: Stir together, warm water and yeast.
Let stand 5 minutes, until creamy.
Transfer yeast mixture to another bowl and add room-temp water and flour.
Stir for 4 minutes.
Cover bowl with plastic wrap.
Let stand at cool room temp at least 12 hours and up to 1 day.
Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
Beat on medium for 3 minutes.
Add salt and beat for 4 more minutes.
Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
Note: Dough will be VERY sticky and full of bubbles.
Cut two pieces of parchment paper, approx 12 inches by 6 inches.
Place on baking sheet and flour well.
Turn dough out onto a well-floured surface and cut in half.
Transfer each half to paper and form irregular ovals approx 9 inches long.
Dip fingers in flour and dimple loaves.
Dust tops with flour.
Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
Remove to cooling racks and repeat with second loaf.

Questions & Replies

At what stage do you spritz the bottom of the oven with water? Would a shallow pan with water work as well, or would that produce too much steam?

nnagle
I'm curious what is the purpose of transferring the yeast and warm water to another bowl before adding the room temp water and flour?

jukejointjokers
If I divide the dough into 8 sandwich size ciabatta’s, should i reduce the bake time?

Dawn
I'm in a bakery and I am hoping to try this for service today, is there a way to speed up the sponge part? Didnt realize I should make it the day before...

Holly K.
I made the sponge but my sponge looks like a hard ball not at all liquidy. Should I add more water?

smtpoirie

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Reviews

I've used this exact recipe for a long time now. It's the best bread ever! I got the recipe from an old Gourmet magazine. My loaves bake up fine. I spray water on the hot oven floor to make a nice crust on the bread... and if you don't have a stone.. you can go to your local home improvement center and get unglazed quarry tiles to line your oven rack.

DeeBee
This recipe is incredible! I've never made bread from a starter before, but after this experience an entirely new and heady world of breadmaking has been opened to me at last, at long last!! Every hour it took to rise was worth it. I made each loaf differently. The first was just as the recipe stated. The second I worked in a good amount of olive oil into the dimples, sprinkled some fresh oregano & thyme, and grated Parmiagiano-Reggiano (a good amount) on top. The first loaf had an exquisitely soft top- much softer than I had imagined it would be. But its the taste in this bread that is just incredible. Chewy, yeasty, and filled with that 'just-right' amount of crunch on the bottom. The second loaf was harder on the top, and thusly more crunchy throughout, but just as good as the first. There may be a couple of pieces of bread left from last night- but neither my husband nor myself or talkin' about it! ;)

skat5762
Hey all- Just an additional note...I'll make the recipe again to be sure, but I doubt the dough rises to double it's size. I thought it was just my cold house, but I think it's just the kinda bread it is and the directions are mis-leading. Even though my loaves only came out to be 2 inches high, they were delicious, and very much like the one's from the store (only better:).

Lisa Pizza
Lisa, this makes wonderful bread. I just made the batch and I've already eaten 1/4 of a loaf with EV olive oil and sea salt. Thank you very much for posting!

Titanium Chef
Yummmmmmmy! I made this bread over the weekened and it was excellent. I broke my stone so I used an inverted cast iron skillet. Thanks for a wonderful recipe Lisa Pizza.

paula giles

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Tweaks

Addition of 1 TBSP sourdough starter

Stacey R.
This is the an amazing recipe, works every time. Buuuut... It makes the best pizza dough. Tweak for pizza dough = Sponge: 2/3 water 50C, 1/4 tsp yeast, let ferment for 5 minutes + 1 cup flour. Stir in vigorously with a fork/whisk til all dry and wet is combined. Cover for 24hrs, and follow the rest of the original recipe + extra tbsp of oil. Makes 2 large bases. Cut dough in half after proofing. Flour each piece generously and allow to stretch out by holding it up and gently squeezing and rotating. Place on baking paper and add whatever toppings float you're boat. For best results cook on a pizza stone @ 200C fan forced for 15-20 minutes.

Melina G.
I’ve been making this recipe for years. I add cubes of smoked provolone and Asiago and fresh rosemary to the last kneeding. It’s ok if cubes are near the edge of the loaves before baking, they get brown and crispy. I also bake on a bread stone. Amazing!

barron.beth
I really enjoyed this bread! It came out perfect: slightly crisp on the outside and soft with small holes on the inside. Since I am lactose intolerant, I substituted the milk for plain soy milk that I warmed before using. The bread tasted wonderful. I was also excited to finally use the bread stone I have. I will be making this bread again soon.

AuburnChica