Best Ciabatta Recipes
Top Rated Ciabatta Recipes
This is one of my favorite sandwich combinations — meaty mushrooms, creamy goat cheese, tangy roasted peppers, and the freshness of spinach all combine to create a delicious bite. I made this sandwich on fresh ciabatta bread, but any hearty slice will do!Click here for 8 Sweet and Savory Sandwiches.See all sandwich recipes.
This recipe was contributed by Meghan Daw, RD, LDN at Fresh Thyme Farmers Market.Pack a lunch to satisfy your munch! Not your traditional brown bag sandwich. Try this great twist on your favorite ham sandwich. This is an easy, make ahead recipe that incorporates colorful veggies, a good protein source and a light condiment choice. The beauty of this sandwich is that it can be made ahead of time. This is an overnight recipe to ensure that your taste buds get the right flavor and texture. In addition to the quick and easy meal prep for this sandwich, the meal also provides fiber to keep you full longer and nutrients like vitamin A and calcium.We used all Fresh Thyme products to make the recipe, but any brand will work well.
This recipe is perfect if you have any leftover turkey. Top the sliders with Swiss cheese and pickles and serve for dinner or as an appetizer. Recipe courtesy of Ready Set Eat
If you're a vegetarian and have found yourself disappointed at barbecue after barbecue, don't fret. This crispy, pesto topped sandwich is loaded with grilled veggies and halloumi cheese for a meal even your meat eating friends will beg to try. Recipe courtesy of Mccormick
If you have extra time to make lunch, this veggie is both filling and full of flavor.This recipe is courtesy of Living the Gourmet
Sriracha mayo is the key to this Vietnamese-inspired burger. This recipe is courtesy of McCormick.
These burgers are packed full of classic Italian flavors like tomatoes, spices, and salty cheese.This recipe is courtesy of Oprah.
While kids are usually adverse to vegetables, they're more likely to enjoy them when they've been given a little bit of a flavor treatment from a barbecue. Chef David Seigal of Chelsea's Table likes to grill his and serve them on a sandwich with a homemade goat cheese spread, and the kids really enjoy it.
A sweet combination of strawberries and honey that's nicely balanced with the creaminess of ricotta and the crunchy, nuttiness of Marcona almonds. Oh, and the lovely fragrance of fresh basil. Serve this quick appetizer on top of toasted ciabatta bread or other crostini-like pieces for a quick and pretty appetizer.Click here for 6 Sweet and Savory Strawberry Recipes.
It's hard to imagine a way to improve on the simplistic perfection of a bacon, lettuce, and tomato sandwich. But for those nontraditionalists willing to branch out a bit, adding a fried egg elevates this sandwich to a whole new level. And when you think about it, eggs are an even better example of simplistic perfection than a BLT — just fry one up and this single ingredient will add extra levels of flavor, texture, and body to the dish. The addition of homemade garlic mayo doesn't hurt either.Click here for 8 Sweet and Savory Sandwiches.For more sandwich recipes.
This bread salad is a Florentine favorite which is popular in summer. The basic ingredients are day-old bread, tomatoes, onions, basil, and a dressing made out of olive oil and vinegar.
The best ciabatta recipe
After many tries for the right recipe, I just found this recipe on TFL search and baked it this morning-- it is the best ciabatta recipe I could hope for! The directions were clear and the result was completely as advertised. Thanks, you made my day!
Forgot to tell you, the recipe is "Jason's Quick Coccodrillo Ciabatta Bread"
Thanks, I wasn't quite sure how to capture the link :-) paulav
You're welcome. To capture a link, just go to the page you want to link with, copy the URL from the top of the page (highlight, right click + copy) and paste that information into your post. The forum software will do the rest for you.
OK, willco that in the future (it just looked like too long a link) paula
I have been making Jason's recipe with variations for some time. It is very forgiving and produces excellent results every time. I have flattened it into pizza, folded in extra ingredients, used fresh ground whole wheat flour and cooked it over a campfire -- all to the raves of my tasters.
Recently, I started doing it almost no knead with no mechanical mixer. I stir the dry ingredients thoroughly, then stir in ice cold water and let it rise over night. (We are camping in the mountains so it is very cold at night but I still put it in a cooler to slow the rise.) In the morning, I (wet) stretch and fold it a couple of times before dividing it for the final 40 minute rise. Each loaf is wet stretched again before baking one at a time in my camper oven. I have a pizza stone in the oven to help hold temperature constant. Each loaf gets 25 to 30 minutes at roughly 500 degrees ( we are at 7000 feet here.) The results are just fantastic -- big open holes, chewy crust and wonderful flavor.
Thanks for all your info regarding Jason's ciabatta - yes it gave my imagination a little kick also. I'd like to make it into individual cheese rolls or add herbs- what else do you like to add? It actually reminds me of a nice English muffin in texture.
What do you mean by "wet stretch"? paulav
I have flattened this dough into pizza or near pizza shapes and just shortened the bake time. I have added slivers of garlic at times, nuts, whole grains and raisins at other times - it all worked.
I've forgotten where I learned to wet stretch but I am sure it was a video from TFL. Anyway, instead of working with floured hands on a floured surface, I work with wet hands on a wet surface. Much less mess and very little clean up. Lately, I have been spreading a film of olive oil on the work surface.
Good luck and keep us posted on your experiments.
BTW, the reason I started the no knead process is we live about six months each year in a fifth wheel camp trailer and did not want to pack a big mixer. Last night I started the rise for an hour on the counter and then left the dough in the ice chest over night. It worked great and this morning I baked four wonderful loaves.
Also, just for completeness, I bake this bread on parchment paper on a pizza stone in whatever oven is handy.
Thanks for all the tips. Yes, I guess that I do use the wet method, usually when rolling out one of my favorite soft roll recipes- didn't know it was called that.
The parchment paper is the only way to go, no matter what you're baking on! Happy camping, Paulav
I'm relatively new to serious bread baking. I made Jason's ciabatta several times now and it comes out great. My question is this in my family, my mother-in-law makes Italian beef sandwiches and serves them as a New Years Eve tradition. I think this ciabatta recipe would be a great alternative to the rolls that we typically use. But I feel the 95% hydration formula is just too wet to shape and make a good roll. Does anyone have any suggestions as to altering this formula for rolls?
Any help would be appreciated.
I changed up the formula to a 75% hydration ratio and did a 50% KA AP flour and 50% semolina. I let them rise for 3 hours before pre-shaping them. Then after the second rise I rolled them out to my final shape and inverted them on a silicone line baking sheet for another 15 minutes. I baked them at 500 deg for 20 mins. The rolls came out pretty good. The crumb wasn’t as airy as the 95% mixture, but for me it is a good trade off.
Those look nice, and delicious. What mix/kneading method did you use? Electric mixer?
I use a Kitchen aid mixer for the kneading. I followed the method described in Jason's formula. It works out great every time.
I believe,after making this recipe several times, that the technique is almost more important than the hydration.Almost.
The technique I believe that is very important is the prolonged mixing at a fairly wet hydration. I believe that this changes the crumb texture tremendously as it exposes so many more flour particles to water. It really hydrates the starch .This helps provide the starchy,gelatinous matrix which can trap the CO2 bubbles.
The next important handling technique I think is important is to handle the triple-risen dough VERY gently so there is almost no de-gassing. That is what provides the extraordinary,bubbly crumb.It's almost like handling a lump of soap bubbles.
All that being said, I have simply done all this with a recipe that has a wetter consistency than my usual loaves but with enough flour to make it a little easier to handle.The result is a compromise but good for what you are describing.So try it with either more flour in the ciabotta recipe or a familiar recipe with a lot more water but using the prolonged mixing,triple rise and gentle handling.
Also, a bench scraper of some kind is invaluable in handling a wetter dough.Nothing fancy or expensive. You can use the scraper to move, shape or cut the dough.Sometimes I wet the scraper and my hands,oiled them or floured them-whatever is at hand-all work.
One baker here suggested doing the rise on parchment, shaped in a rectangle, I believe, and then just cutting the dough and parchment paper somehow so he hardly handled the dough. I think it's buried somewhere in the original post.
What Is Ciabatta Bread?
Ciabatta bread is an Italian bread, not unlike a French baguette. Ciabatta is wonderfully chewy with a great crust — I love using ciabatta for sandwiches or garlic bread!
This recipe is fairly hands-off too, so it’s an excellent bread for first-time bread bakers!
- 3 ½ cups white bread flour
- ½ cup whole wheat bread flour
- 1 ½ teaspoons salt
- ¼ teaspoon active dry yeast
- 2 cups water
- 1 tablespoon olive oil
- 2 tablespoons cornmeal
Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
Punch dough down with a spatula and fold it over a few times.
Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
Preheat oven to 425 degrees F (220 degrees C).
Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.
Learn how to make this crusty Italian bread at home with our ultimate ciabatta recipes. Try it in our selection of pizzas, burgers, sandwiches and salads.
Try making a loaf of this Italian white bread with our simple recipe. Get that characteristic crisp crust and soft inside that's perfect for dipping in olive oil
Garlic & basil ciabatta
Perfect as a starter or as a side dish for a dinner party
Ciabatta pizzas with sticky onions
If you need to grab a quick dinner, pop these in the oven and serve with a salad
Mozzarella & salami ciabatta
Create a simple Mediterranean-style supper in under five minutes, with no cooking
Bacon & tomato ciabatta
This tasty and energising breakfast will keep you going until lunch
Ultimate chorizo ciabatta
Crusty ciabatta, spicy chorizo, a generous dollop of pesto and sweet roasted peppers make a moreish combination. Serve warm for a quick supper you'll really enjoy
Paprika chicken ciabattas
Turn an open sandwich into a filling and easy meal, with this fast and flavoursome recipe
Warm chicken & ciabatta salad
Pan-fry chicken and ciabatta chunks, then toss with red cabbage, red onion and pomegranate seeds in this easy and attractive dish
Courgette & goat’s cheese ciabatta
Simple sandwiches to whip up as a speedy vegetarian supper or lunch
Tuscan sausage, kale & ciabatta stuffing
Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. If your favourite part of stuffing is the crispy bits, you’ll love this recipe
Homemade Ciabatta Bread
Delicious Homemade Ciabatta Bread is not nearly as hard to make at home as you may think!
If you're anything like me, the weekends are when I really dig in to cooking and baking projects. The weekdays are just for getting through as quickly and easily as possible and usually not the time to I feel like wrestling with bread dough. So in that spirit, I thought I'd share a great recipe for making this delicious ciabatta bread recipe this weekend. It's not nearly as hard to make as you might think.
I'm not going to lie though, this is probably not the bread that should be your first bread-baking experience. It's somewhat unique in both it's consistency and method. That's not to say it's hard - just different :)
This bread starts with a yeast "starter" dough. I like to mix up quickly before going to bed and letting it bubble away on the counter over-night. Then the next morning, I can just carry on with making the bread.
Once you mix the dough, you're immediately going to notice that you have more of a batter than a dough. Resist the urge to add more flour at this point. The secret to those great holes it to have a really moist dough and the more flour you add, the more you'll be defeating that. That said, you will need to add some flour along the way here. Purists will suggest flouring your hands (or even wetting them to deal with the dough). That's great advice if you have lots of experience with wet dough. For the rest of us, a sprinkling of flour here and there is a sanity saver!
Even as you move along with this dough, it will resemble a jiggly mass that seems to be barely holding it's shape. Again, just go with it as much as you can, adding only enough flour to remove the stickiness.
CIABATTA BREAD: TRADITIONAL AND NO-KNEAD
The first Ciabatta recipe made by Arnaldo Cavallari with a new blend of flours has been 70% of hydration and called Ciabatta Polesana.
To compete an conquer the International market, a few years later, Cavallari invented a new recipe with 75% of hydration and called Ciabatta Italiana.
Both of these recipes require a long rising time (about 18-20 hours) and two different kneading sessions.
Besides these two delicious and traditional bread, we have the No-Knead Ciabatta. This recipe is very fast to prepare: about 3 hours, including rising time and baking.
The mixture of no-knead Ciabatta is incredibly hydrated (about 85%), and the result will be denser and moister than the Ciabatta Polesana and Ciabatta Italiana.
Ciabatta with Semolina
I love baking bread…not only the smell of the bread baking in the oven as well as watching the dough changing its form and texture as it rises. This is a very simple recipe for ciabatta. The only difference from the ones that I had baked before is the addition of semolina flour. Semolina flour as you might know is commonly used for making pasta. The addition of semolina flour gives the ciabatta a slightly chewier texture and intense color.
The dough might be harder to manage since it is pretty wet, but all well worth it! The ciabatta turned out great, the crumb was loaded with different sizes of air pockets, and the texture was chewy…delicious.
- ¾ cup bread flour
- ¼ cup semolina
- ¼ teaspoon yeast
- 2/3 teaspoon salt
- ½ cup water at room temperature
- All the biga prepared above
Mix all the ingredients for the biga in medium bowl. Cover with plastic and leave at room temperature up to 24 hours or overnight
Place all the ingredients of the dough in the bread machine and the biga. Turn on the bread machine to the kneading setting and let it mix/knead by occasionally scrapping the side of the mixing bucket.
The dough will be moist, after kneading for a while the gluten will form and the dough will not stick so much at the walls of the bucket.
If the dough does not pull away from the wall of the mixing bucket add ½ tablespoon of bread flour.
Once the cycle ends, place the stretchy dough in a very well oiled bowl. Make sure that the bowl is big enough because the dough will triple in size.
Cover with plastic wrap or kitchen towel. Let rise until triple.
Dust flour onto a surface and gently scrape the dough. Dust more flour on top, form a rectangle by pushing the sides of the dough.
Flip the dough on a cookie sheet with a parchment paper lightly dusted with flour. Top the dough with some more flour and cover loosely with plastic wrap and let rise until double of its initial size.
An hour or so before baking, put the baking stone into the oven on the lowest rack and preheat to 475 degrees. Place a pan or tray underneath it on the floor of the oven to preheat with the stone.
Slide the parchment paper to the stone and add ice cubes to the empty tray. Close the oven door and let if bake for 5 minutes, then turn the temperature to 450 degrees and bake for another 20 minute, rotating the stone once in between the baking time.
Once done with the baking time, turn off the oven and at the end of cooking turn off the oven and leave the loaf for 5 minutes with the door slightly open.
Let the loaf cool on the rack and serve warm.
If you enjoy this recipe for ciabatta you might want to take a look at No-Knead French Baguette recipe.
/>Did you know that semolina flour is high in gluten? Pasta made with semolina have a firm texture and hold its shape well. Since semolina is made from durum wheat, people that are sensitive or allergic to gluten should avoid eating semolina
If you make this Ciabatta Bread Recipe here’s a few ways to get better at it:
- Watch the Masterclass with Paul and Mary on Netflix for a solid walkthrough of a Ciabatta Bread Recipe.
- And then watch Collection One of the GBBO, bread week for the technical challenge of making ciabatta.
- Practice Practice Practice!
Lot’s of good information tucked in those episodes and of course, they’re always fun to watch no matter what.
One thing that’s interesting about Paul and his bread making is that he calls for tepid water, not warm. He says it allows the bread to develop more flavor. I’ve tried that with every trial of this recipe and I have to say it IS tasty bread.
My kids will back me up on that too because they’ve enjoyed all the ciabatta I’ve made this week perfecting the technique. No, it’s not perfect yet, but it’s getting closer.
For the Biga (make this ahead of time)
1. In a large mixing bowl mix together the ingredients for the Biga until it becomes a smooth paste, I normally use a whisk to make sure it’s all well incorporated. Take a good smell of your Biga now, and you’ll really appreciate the change after fermentation.
2. Cover the bowl with cling film and rest at room temperature for 6 hours. After this time, it should be puffy, bubbly, wobbly and smell amazing.
For the Final Dough
1. Weigh your yeast and then water into a jug, mix to soften the yeast.
2. Place your biga bowl onto the scales and make sure they are on zero. Weigh in the flour first, zero the scales again and weigh the salt on top of the flour. Give it all a little mix with your scraper, just enough to lose the salt in the flour.
3. Pour your liquid into the dry mixture, add the olive oil, and bring everything together into a dough.
4. Work your dough really well inside the bowl with a scraper for 8 minutes. To do this bring the dough into the edge of the bowl that is closest to your body. Scoop the dough up underneath with your plastic scraper, stretch it up out of the bowl and drop it down again in a circular motion. Then, pour the dough into a well oiled rectangular plastic box, cover with the lid and rest for 30 minutes at room temperature.
5. Oil your hands, and carefully slide them underneath one end of the dough, lift that end and fold it over the top. Do the same with the other end. Then turn the bowl 90 degrees and do the exact same thing. That’s four folds on four sides of the dough. Cover again and allow another 30 minutes rest.
6. Repeat the folds a second time, resting again for 30 minutes.
7. Repeat the folding of the dough once more. By now, you should feel a real change in the structure since first making the dough. It will have become like a nice pillow of dough, really alive and airy. Let the dough rest again for 30 minutes. The more you repeat these folding stages, the stronger your dough becomes and the more air it can hold!
8. Before the next stage, line two baking trays with parchment paper.
Dividing the dough
9. Turn the dough it out of the box onto a well-floured surface, then flour the sticky side of the dough too. Carefully pick up the corners and pull them out slightly making a definite landscape rectangle. Be gentle with your dough, the aim is to keep as much air inside the dough as possible. Divide it vertically into four long pieces with the flat side of your scraper.
10. Transfer your loaves to the lined trays by getting as much of your hands under each end of the dough as possible. Lift and stretch each piece very slightly, making them slightly longer, and place onto your parchment lined baking trays. Two loaves on each tray.
11. Preheat the oven to 230°C Fan/445°F/Gas Mark 9 while the loaves prove up again for 30 minutes.
12. Bake for 5 minutes using steam if you like, then turn the heat down to 180°C Fan/355°F/Gas Mark 5 and bake for a further 15-20 minutes. Allow to cool completely on a wire rack.