Ciabatta
Ciabatta is a small, very soft Italian bread. The name means "slipper". It normally takes a long time to prepare as a special leaven called "biga" is used, but this simplified version is quicker and just as good.
294 K 4.0/5 (27 reviews)
3 hours 25 min.
Easy
15 Ciabattas
8 IngredientsLast modified on: October 24th 2017
200 ml 
150 ml 
9 ml 
15 ml 
50 ml 
780 ml 
20 ml 
Times for this recipe
Preparation: 1 hour 1 min.
Resting: 2 hours
Cooking: 20 min.
All in all: 3 hours 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Pour 200 ml Milk, 150 ml water, 9 ml salt, 15 ml caster sugar and 50 ml olive oil into a pan, and warm over gentle heat.
You can also melt all these ingredients in a bowl in the microwave for 1 minute.
You can also melt all these ingredients in a bowl in the microwave for 1 minute.
Stage 2 - 3 min.
Stage 3 - 6 min.
Knead on minimum speed for 5 to 8 minutes, until the dough is evenly mixed and elastic.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 4 - 5 min.
Tip out onto the worktop without flour, and stretch...
Stage 5 - 5 min.
... then fold back on itself a number of times.
You can see how to do this in the recipe for leavened bread which has videos showing the movement.
You can see how to do this in the recipe for leavened bread which has videos showing the movement.
Stage 6 - 2 hours
Next place the dough in a bowl, cover with a plastic sheet, and leave in a warm place until doubled in volume, which will take 2-3 hours.
Stage 7 - 5 min.
After this time, tip the dough out onto the worktop, press to expell the CO2 gas that has formed, and shape into a ball.
Stage 8 - 10 min.
Cut the ball of dough into smaller pieces of about 50 g.
Stage 9 - 10 min.
Then roll each piece under your hand to make a nice ball and place on a baking sheet, as shown in this short video.
You will see that you should try to keep both thumb and little finger straight (these roll the ball), and the other 3 fingers curved over the top.
You will see that you should try to keep both thumb and little finger straight (these roll the ball), and the other 3 fingers curved over the top.
Stage 10 - 5 min.
The dough is very sticky, which is quite normal, but means that they risk sticking to the plastic sheet when covered again.
This little trick will help to avoid this: place a glass in the middle of each sheet between the rolls...
This little trick will help to avoid this: place a glass in the middle of each sheet between the rolls...
Stage 11 - 2 min.
And lay the plastic sheet over the glasses, so that the dough does not stick to it.
Stage 12 - 5 min.
Leave the rolls to rise and double in volume for 1 or 2 hours in a warm place.
Preheat oven to 180°C (360°F).
Just before baking, brush the rolls with a little milk to help them brown.
Preheat oven to 180°C (360°F).
Just before baking, brush the rolls with a little milk to help them brown.
Stage 13 - 20 min.
Cook for about 20 minutes until golden brown, then leave to cool on a wire rack.
Remarks
Ciabattas are great on their own, but you can use them to make delicious sandwiches, or for hamburgers.
Keeping: Several days in a towel bag.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 400 RDI=40 % | 70 RDI=10 % | 2,440 RDI=120 % | 10,220 RDI: 120 % |
| Per 100 g | 6 RDI=3 % | 40 RDI=4 % | 6 RDI=1 % | 260 RDI=10 % | 1,080 RDI: 10 % |
| Per piece | 4 RDI=2 % | 30 RDI=3 % | 4 RDI=1 % | 160 RDI=8 % | 680 RDI: 8 % |
How much will it cost?
- For 15 Ciabattas : 1.60 €
- Per Ciabatta : 0.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Rabbit civet "à la normande", Escalope cordon bleu, Sandwich bread, Pogne de Romans, Nonettes, ... See them all 201
Milk
Like these other recipes: Almond tuiles, Chocolate-verbena cream, Artichoke Soup, Muffin dough, Confectioner's custard (Crème pâtissière, or French pastry cream), ... See them all 59
Water
Like these other recipes: Nougat, French baguettes, Toffee apple upside-down cake, Tomato foccacia, Gingerbread, ... See them all 136
Olive oil
Like these other recipes: Tapenade, Lille style chicken, Potato galette, Pea risotto "Mantecare", Tenderloin steak with beetroot tops and mushrooms, ... See them all 527
Other recipes you may also like
Clafoutis "Marie-Antoinette"
This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is...November 1st 201753 K4.9 1 hour 20 min.
Sautéed pork with mushrooms in a cream sauce.
For this rich and succulent dish, we begin by frying the mushrooms then the pork separately, before adding the cream, to bring out the fullest flavours.May 10th 202375 K 50 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.January 8th 2025530 K 14.5 2 hours 50 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.October 30th 2021444 K4.6 5 hours 30 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024513 K4.6 1 hour 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.