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Homemade No-Knead Ciabatta Bread with a crisp crust and soft airy crumb.

Homemade No Knead Ciabatta Bread Recipe

A crisp crust and light open crumb give this Homemade No Knead Ciabatta Bread a rustic texture, making it perfect for sandwiches, soups, and olive oil dipping.

Course: Bread
Cuisine: Italian
Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

  • 700 g – 5 ½ cups all-purpose flour
  • 520 g – 2 ¼ cups water – lukewarm
  • 7 g – 2 ¼ tsp dry yeast
  • 17 g – 3 tsp salt
  • 1 ½ tsp honey

Instructions

Preparing the Dough

  1. Dissolve the yeast and honey in the lukewarm water. Mix well and let it sit for 5 minutes or until frothy.

  2. In the bowl of an electric mixer fitted with the whisk attachment, add ¾ of the flour and the salt. Mix briefly, then pour in the yeast and water mixture.

  3. Whisk well, then add the remaining flour and whisk until just combined.

    Note: You can also whisk everything by hand without using an electric mixer.

  4. Cover and let the dough rise in a warm place for 1 hour or until doubled in size.

Shaping and Baking the Ciabatta

  1. Sprinkle a little water on the benchtop or work surface. Place 4 pieces of plastic wrap on the wet surface and dust them lightly with flour.

  2. Divide the dough evenly and place one portion onto each piece of plastic wrap. Gently press down each portion to remove some of the excess air.
  3. Shape each portion into a ciabatta about 2.5 cm – 1 inch thick. Avoid tugging or overworking the dough too much, or it will become too firm.
  4. Pick up one piece of plastic wrap and flip it onto a baking tray lined with baking paper, leaving the floured side facing upwards.
  5. Bake in a preheated oven at 200°C – 390°F for 30–35 minutes. Place a small pot of hot water in the oven for the first 15 minutes to create humidity. Remove it and continue baking for the remaining 15–20 minutes.
  6. Remove the ciabatta from the oven and let it cool on a wire rack.
  7. Slice the ciabatta and serve once completely cooled.

Recipe Notes

This bread freezes very well, which is why I often make a double batch to keep extra loaves on hand. Once the bread has cooled completely, store it in Ziploc bags or airtight containers and freeze for up to 3 months.

To serve, thaw the ciabatta at room temperature, then warm it in a hot oven for about 5 minutes, or until the crust becomes crisp again. The texture stays surprisingly close to freshly baked bread.