Ciabatta Bread

Ciabatta Bread

I love Ciabatta bread! Now that I've been making my own bread for a few years, it seemed time to start experimenting with more types. The standard sandwich loaf is nice and all, but these are just so cute and you can make paninis with them. Yum! Now I just need to find a panini press... These rolls are super easy to make. I learned a new trick: making a quick yeast starter! It's kind of like a sourdough starter, except you use active dry yeast to make it overnight. It honestly looked like the same thing that takes weeks to grow and mature. I was smitten, at least for overnight. The traditionalist part of me was saying, "you are cheating!" the entire time. That's okay - the bread still turned out delicious. 

Ingredients + Recipe |

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Ciabatta Bread
Do you love paninis? This homemade ciabatta bread is perfect for making sandwiches and even garlic bread!
Ingredients
  • 2 tsp Yeast
  • 2 cups Tap Warm Water
  • 3.5 cups All Purpose Flour
  • 1 tsp Sugar
  • 1.5 tsp Salt
Instructions
1. The night before, you'll make the Quick Yeast Starter. Do this by combining 1 tsp yeast, 1 cup warm water, and 1 cup all purpose flour in a small bowl. Cover with plastic and place in a warm spot overnight or for at least 8 hours.2. The next day, begin the ciabatta bread. In the bowl of standing electric mixer, pour the warm water. Whisk in the sugar until it is dissolved. Lightly whisk in the yeast and let sit for about 10 minutes or until the yeast has activated and grown.3. Add the salt and all of the Quick Yeast Starter. Slowly begin to incorporate the flour, mixing with the dough hook in the electric mixer. Allow the flour to fully incorporate into the dough before adding more. You may need more or less flour depending on the humidity of your home/kitchen. You want enough flour so that the dough does not stick to the sides of the bowl.4. Knead for 5 minutes. Let the dough rest for 10 minutes, uncovered. Knead again for 5 minutes. Move the dough to a lightly greased bowl and cover with a towel in a warm spot free of drafts for 45 minutes to 1 hour.5. Once the dough has risen to double its original size, punch it down. Place it on a lightly floured surface and dust with flour. With a rolling pin, roll the dough out to a little larger than the size of a standard piece of printer paper and about 1/2 inch thick.6. With a pizza cutter or sharp knife, slice into 4x8" rectangles. Place the cut dough onto a baking sheet prepped with parchment paper. Cover with a towel and let rise 30 minutes in a warm place free of drafts.7. Preheat the oven to 475°F.8.Bake the bread for 22-25 minutes or until golden brown and sound hollow when tapped on. Slice and enjoy!
Details
Prep time: Cook time: Total time: Yield: 8-10 Loaves

While the bread in these photos turned out amazingly delicious, I think I would have like them a little thicker! Next time I won't roll them out so thin. In the recipe, I advise at least a 1/2 inch thick, but you could go thicker. You'll just get less rolls out of the deal. That's why you make more! I hope you enjoy this little recipe and make some delicious paninis with it.

xoxo Kayla


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