Description
A simple and delightful no-knead ciabatta bread that yields a light and airy crumb, perfect for dipping or sandwiches.
Ingredients
Scale
- 4 cups All-Purpose Flour
- 1 ½ cups warm Water
- 2 teaspoons Instant Yeast
- 2 teaspoons Salt
- 1 tablespoon Olive Oil (plus extra for drizzling)
Instructions
- In a large mixing bowl, combine the flour, salt, and instant yeast. Gradually add warm water and mix until a shaggy dough forms.
- Cover the bowl and let it sit at room temperature for 12-18 hours until doubled and bubbly.
- Generously flour your countertop, scoop out the dough, and shape it into a rectangle.
- Fold the dough over itself in thirds, let it rest for 30 minutes, and repeat the folding process.
- Preheat your oven to 450°F (232°C) with a pizza stone or cast-iron skillet inside.
- Transfer the dough to parchment and make slashes on top. Bake on the hot surface.
- Bake for 25-30 minutes until golden and hollow-sounding when tapped.
- Cool on a wire rack for at least 30 minutes before slicing.
Notes
Pair with olive oil and balsamic vinegar or use for sandwiches. Experiment with flavors by adding herbs or cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: no-knead bread, ciabatta, easy bread recipe, homemade bread, Italian bread