1. Prepare the Poolish
In a medium bowl, mix the flour, water, and yeast for the poolish. Stir until combined into a thick, sticky batter.
Cover the bowl with plastic wrap and let it sit at room temperature for 12–18 hours. The poolish should be bubbly and fragrant when ready.
2. Make the Dough
In a large mixing bowl, combine the flour, yeast, and salt for the dough. Add the poolish and water. Mix until all ingredients are combined into a sticky, wet dough.
Cover the bowl with plastic wrap and let it rest for 30 minutes.
3. Stretch and Fold the Dough
After 30 minutes, perform the first stretch and fold:
Wet your hands to prevent sticking.
Gently pull one side of the dough up and fold it over the center. Repeat on all four sides.
Cover and let it rest for another 30 minutes. Repeat the stretch and fold process 2–3 more times at 30-minute intervals. This develops the gluten structure needed for ciabatta’s airy texture.
4. Let the Dough Rise
After the final stretch and fold, cover the dough and let it rise at room temperature for 1–2 hours, or until doubled in size.
5. Shape the Ciabatta
Generously flour a clean surface and gently turn the dough out onto it. Avoid pressing down to retain the air bubbles.
Lightly flour the top of the dough and divide it into two rectangular pieces using a bench scraper.
Carefully transfer the dough rectangles to a parchment-lined baking sheet. Let them rest for 30–40 minutes, uncovered.
6. Bake the Bread
Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet on the middle rack. Place a metal pan on the lower rack for steaming.
Slide the parchment paper with the ciabatta onto the hot baking stone. Add 1 cup of hot water to the pan on the lower rack to create steam.
Bake for 20–25 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom.
7. Cool the Ciabatta
Transfer the bread to a wire rack and let it cool completely before slicing.
Tips for Perfect Ciabatta
High Hydration is Key: The dough is very sticky—that’s normal! Resist the urge to add more flour.
Handle Gently: Overhandling can deflate the dough and ruin the airy crumb.
Use Steam: Steam in the oven helps create the crisp crust ciabatta is known for.
Plan Ahead: The poolish requires an overnight rest, so plan accordingly.
Variations to Try
Olive Ciabatta: Fold in chopped olives during the first stretch and fold.
Herb and Garlic Ciabatta: Add minced garlic and fresh rosemary or thyme to the dough for extra flavor.
Whole Wheat Ciabatta: Substitute 1/3 of the all-purpose flour with whole wheat flour for a nuttier flavor.
Cheese Ciabatta: Sprinkle shredded Parmesan or Asiago on the dough before baking.
FAQs About Ciabatta Bread
1. Can I use instant yeast instead of active dry yeast?
Yes! Use the same amount of instant yeast and skip the activation step.

2. How do I store ciabatta bread?
Store at room temperature in a paper bag for up to 2 days. For longer storage, freeze in a plastic bag for up to 3 months.

3. Can I make ciabatta without a poolish?
Yes, but the poolish adds depth of flavor and a better texture. If skipping, increase the flour and water in the dough by the same amount as the poolish.

4. Why is my ciabatta dense?
A dense ciabatta may result from insufficient hydration, overhandling, or not allowing enough time for fermentation.

5. Can I make ciabatta without a baking stone?
Yes! Use an inverted baking sheet as a substitute

Conclusion
This ciabatta recipe delivers authentic Italian bread with a crisp crust, light interior, and delicious flavor. While it requires time and patience, the result is more than worth the effort. Perfect for dipping in olive oil, building sandwiches, or enjoying plain, ciabatta is a versatile bread that elevates any meal.

So, roll up your sleeves and get ready to bake the best ciabatta bread you’ve ever had! Buon appetito!