Ciabatta Bread

Recipe Highlights: Ciabatta Bread

Cultural Influence: Italian

Primary Cooking Technique: Kneading and baking

Dominant Flavor Profile: Mildly savory with a slightly tangy taste from the fermentation process.

Skill Level Required: Intermediate

What Is Ciabatta?

Ciabatta is a type of Italian bread known for its rustic appearance and distinctive airy, chewy crumb. It features a crisp, flour-dusted crust and large air pockets inside, resulting from a high-hydration dough and a relatively long fermentation period.

Ciabatta was created in Italy in the late 1980s as a response to the increasing popularity of French baguettes in the country. The bread was developed by baker Arnaldo Cavallari in the Veneto region, with the intention of creating an Italian bread that could compete with the baguette’s popularity.

The name “ciabatta” means “slipper” in Italian, referring to the bread’s shape, which is reminiscent of a slipper. The bread quickly gained popularity and is now a staple in Italian bakeries and kitchens around the world.

Ciabatta Vs. Baguette

While both types of bread, ciabatta and baguette differ significantly in their characteristics and uses, Ciabatta, originating from Italy, features a rustic, flat shape with a crisp crust and a soft, airy interior. Its wetter dough gives it a distinctive open crumb structure, making it ideal for sandwiches.

In contrast, the baguette, a staple of French cuisine, is long and thin with a golden-brown, crisp crust and a light, chewy interior. Its firmer dough results in a denser crumb, which is perfect for eating plain, with cheese, or as a base for various toppings. For applications like Mediterranean egg breakfast toast, ciabatta’s sturdy texture makes it a more suitable choice compared to the lighter baguette.

Ingredients

Warm Water: Essential for activating the yeast and hydrating the flour. Ensure the water is warm but not too hot to avoid killing the yeast. It should be around 100°F (37°C) for optimal results.

Instant Yeast: A key ingredient for leavening the dough, providing the necessary rise and texture. Instant yeast doesn’t need to be dissolved in water before use, making it convenient for faster recipes.

Bread Flour: Provides the structure and chewiness characteristic of ciabatta. It has a higher protein content than all-purpose flour, which helps develop the gluten network necessary for the bread’s texture.

Salt: Enhances flavor and controls yeast activity. It’s important for balancing the taste and ensuring the yeast does not over-ferment the dough.

How To Make Ciabatta

Step 1

Mix warm water, instant yeast, and bread flour. Add salt and mix again. The dough will be shaggy. Cover and let it rest for 1 hour.

Step 2

Perform a coil fold: lift dough from the middle, tuck loose ends under, rotate 90 degrees, and repeat.

Step 3

Rest for 30 minutes, then repeat the coil fold process. Do this 4 times in total.

Cover it and let it sit for 45 minutes. You can see the dough is getting plumper and is developing bubbles and air pockets.

Step 4

Preheat the oven to 450°F. Sprinkle some flour on a board or a piece of parchment paper, invert the dough onto it, shape it into a rectangle, and divide it into 2 pieces with a floured scraper. Separate the pieces by 2 inches. Brush off excess flour.

Step 5

Transfer the parchment with the dough to a baking sheet. Let it sit for 20 minutes. Place a metal pan or cast iron skillet on the bottom rack.

Step 6

Place the baking sheet on the middle rack, pour 2 cups of water into the hot pan on the bottom rack, and close the oven door. Bake for 25 minutes, until golden brown.

Serving Suggestions

As Sandwich Bread: Ciabatta is commonly used for sandwiches, including classics with fillings such as cured meats, cheeses, and vegetables.

With Olive Oil and Balsamic Vinegar: Italians might dip slices of ciabatta into high-quality olive oil and balsamic vinegar for a simple yet flavorful appetizer.

Accompanied by Soups and Stews: Its crusty texture makes ciabatta ideal for soaking up soups and stews. Try these delicious soups. Perfect Roasted Cauliflower Soup has a velvety texture with a roasted cauliflower flavor that beautifully complements the crusty bread. For something spicier, Curry Lentil Soup offers a rich and warming experience with its bold spices and lentils, ideal for soaking up with ciabatta. Turkish Lentil Soup has a unique, slightly tangy taste that adds a savory depth.

For Bruschetta: Toasted ciabatta slices are topped with a variety of ingredients like tomatoes, basil, and garlic to make bruschetta.

With Cheese and Charcuterie: Served alongside cheeses and cured meats as part of antipasto platter.

Dips: Spinach Artichoke Dip is a rich dip that pairs wonderfully with ciabatta for a satisfying appetizer. Easy Olive Oil Bread Dip provides a simple blend of olive oil, herbs, and spices, making it the perfect complement for ciabatta.

Variations and Substitutions

Herb Ciabatta: Add dried herbs like rosemary, thyme, or oregano to the dough for an aromatic twist. Simply mix the herbs into the flour before adding the liquids.

Olive Ciabatta: Incorporate chopped olives or sun-dried tomatoes into the dough for a Mediterranean flavor. You can fold them in during the final mixing stage.

Cheese Ciabatta: Mix in shredded cheese, such as Parmesan or Gruyère, into the dough for a cheesy, flavorful crust. You can also sprinkle some cheese on top before baking.

Instant Yeast Substitution: If you don’t have instant yeast, you can use active dry yeast. Dissolve it in the warm water with a pinch of sugar and let it sit for 5-10 minutes before mixing with the flour.

Bread Flour Substitution: While bread flour is ideal for ciabatta, you can use all-purpose flour if needed. The texture may be slightly different, but it will still yield good results.