Easy and Budget-Friendly Ciabatta Bread
If you’ve ever loved the airy holes and crisp crust of bakery ciabatta but thought it was too complicated or expensive to make at home, this recipe is for you. Ciabatta is an Italian “slipper bread” known for its light interior and chewy crust—and the good news is that it uses very simple, low-cost ingredients you probably already have in your kitchen.This easy, no-knead method relies on time rather than effort, making it perfect for beginners. With just a bowl, a spoon, and patience, you’ll get a rustic loaf that’s perfect for sandwiches, dipping in olive oil, or serving with soups.
Mixing: 5 minutes
First rise: 1½–2 hours
Shaping & rest: 30 minutes
Baking: 22–25 minutes
Total time: ~3 hours
Ingredients
500 g (3 + 1/3 cups) bread flour
5 g (1 tsp) salt
5 g (2 tsp) active dry yeast
375-400 ml water (start with 375 ml and add more if needed)
30 g (2 tbsp) olive oil
Directions
Activate the Yeast:
In a small bowl, dissolve the active dry yeast in 100 ml of warm water (from the 375-400 ml total) and let it sit for about 5 minutes until it becomes frothy.
Mix the Dough:
In a large mixing bowl, combine the bread flour and salt.
Add the yeast mixture, the remaining water, and olive oil to the flour mixture.
Mix until a sticky dough forms. If the dough is too dry, add a bit more water until the desired consistency is reached.
First Rise:
Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
Shape the Dough:
Preheat your oven to 220°C (430°F).
Flour a work surface generously and gently transfer the dough onto it. Be careful not to deflate the dough too much.
Shape the dough into a rough rectangle by folding it over itself a few times.
Transfer the dough onto a baking sheet lined with parchment paper or a floured cloth, cover it again, and let it rest for about 30 minutes.
Bake:
Bake in the preheated oven for 20 minutes, or until the bread is golden brown and has a crispy crust.
To ensure a crispy crust, you can place a small pan of water at the bottom of the oven to create steam while baking.
Cool and Serve:
Remove the ciabatta bread from the oven and let it cool on a wire rack before slicing and serving.
Serving Suggestions
Serve with olive oil and balsamic vinegar for dipping.
Use for sandwiches or paninis.
Pair with soups or salads for a complete meal.
Tips for Perfect Ciabatta
The wetter the dough, the bigger the holes
Use plenty of flour when handling—don’t worry, it won’t absorb much
For extra crustiness, add a cup of hot water to the oven tray when baking
Final Thoughts
This easy, budget-friendly ciabatta bread proves you don’t need fancy equipment or expensive ingredients to enjoy bakery-style bread at home. With minimal effort and a little patience, you’ll have a crusty, airy loaf that tastes far better than store-bought.