Easy Homemade Ciabatta


This homemade ciabatta that I made using Paul Hollywood’s recipe is so easy and tastes so good! Make sure to use a stand mixer as the dough is very sticky. I recommend using a scale for this (and all bread) so get the best results. Serve warm and enjoy!

Easy Homemade Ciabatta


  • 500 grams/1 lb 2 oz white bread flour
  • 10 grams/ 1/3 oz instant yeast
  • 10 grams/ 1/3 oz salt
  • 330 ml/11 fl oz plus 110 ml/3 1/3 fl oz room temperature water
  • Fine semolina for dusting (optional)


Lightly oil a 3 liter square plastic container (make sure it’s square as the container helps shape the dough).

Put the flour, salt, yeast, and 330 ml/11 fl oz water in the bowl of a stand mixer fitted with a dough hook (make sure not to put the salt directly on top of the yeast as the yeast could die). Mix on a medium low speed.

Once the dough comes together, gradually add the remaining 110 ml/3 1/3 fl oz water with the mixer on. Mix for another 5-10 minutes on medium until the dough is smooth and stretchy.

Tip the dough into the prepared plastic container and leave the dough at room temperature for 1 1/2 – 2 hours or until the dough has at least doubled in size (it may triple in size also). A slow prove at room temperature is essential to ciabatta because a faster prove at a warmer temperature can cause the loaves to collapse and end up flat.

Dust two baking trays with flour and semolina.

Heavily dust a work surface with flour and semolina and carefully tip out the dough. The dough will be very wet and won’t hold the air bubbles inside if this step isn’t done carefully.

Handle the dough as little as possible (do NOT knock it back). Coat the top of the dough with more semolina and flour.

Cut the dough lengthwise to create either 3 or 4 equally-sized loafs. Gently stretch each piece of dough slightly and place on the prepared baking trays. Leave the ciabatta to rest for another 40-50 minutes.

Preheat the oven to 425˚F and bake until the loaves are golden brown and sounds hollow when you tap the bottom (about 25 minutes).

Let cool on wire rack before serving.

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