Ciabatta is an Italian bread known for its floury crust and airy, chewy crumb. My recipe for soft-baked ciabatta bread uses a simple coil fold, which involves periodically lifting and tucking the dough under itself while it rises to develop strength and structure. The result is a super soft homemade ciabatta bread with an open crumb, perfect for sandwiches. Ciabatta's rustic appearance also means it is surprisingly easy to shape!
Clocking in at just three hours start to finish (most of it hands-off resting time), my beginner-friendly ciabatta recipe is a perfect option for a lazy weekend or evening baking project! I love baking ciabatta sandwich rolls to serve with my deli-style tuna salad or as tear-apart dinner rolls with my favorite homemade spaghetti sauce.
5 star reader review
“I LOVE this recipe!!! It's easy to follow even though I'm a super beginner at baking and it's my second weekend in a row that I've made a batch!! The bread comes out tasting better than ANYthing I've ever bought in the store and I find myself a giggling mess just thinking that "I" made bread!”
—Ida
The SOFTEST Ciabatta bread you'll ever bake
One of my biggest complaints about store-bought ciabatta bread is that the crust is too thick and hard. It can be tough to bite into, especially with lots of sandwich fillings.
So for my homemade ciabatta bread recipe, I focused on developing a soft and fluffy texture inside and out. The crust is chewy and floury; it's undeniably ciabatta, but soft and squishy enough to bite into without issue.
This is the full-size version of my small-batch ciabatta which is made with one cup of flour. To scale the mini ciabatta up and better support the additional weight of a larger dough, I snuck in an extra set of folds and extended the bulk fermentation by 30 minutes. But don't worry, it's still a quick ciabatta bread recipe that you can make by hand, no mixer needed.
To give this ciabatta bread its soft, fluffy crumb my recipe uses a high-hydration, very wet dough. Since it's too wet to knead, I like to use a coil fold (more on that below) technique to build structure into the dough.
You don't need a special pan to bake ciabatta bread. Just plop it onto a parchment-lined sheet pan, cut it into pieces, and your soft and fluffy ciabatta is ready to bake.
Grocery List and Ingredient Rundown
Here are the ingredients that you'll need to make my soft and fluffy ciabatta bread! They're all very basic and easy to find in most grocery stores. See recipe card (at the end of the post) for ingredient quantities.
How I Mix My Ciabatta Dough
Making my soft-baked ciabatta takes just about 3-ish hours, start to finish. It's a very hands-off recipe with no fancy shaping; it's meant to have a rustic, imperfect shape.
If you're new to bread making, homemade ciabatta bread is a great place to start. You can do this!
I use a square container for mixing and folding my soft-baked ciabatta dough — it helps train the dough to hold a square shape so it's easier to cut later. But you can absolutely use a round mixing bowl instead.
Resting and Coil Folding (Bulk Fermentation)
After the dough has been mixed, it's time to let it rest for two hours (this is called "bulk fermentation"). During the first hour, you'll build strength and structure into the dough using a gentle technique called a coil fold.
By letting the ciabatta dough rest between these sets of coil folds, air bubbles are trapped inside the dough's gluten network, giving the ciabatta its open, airy crumb.
I know, it sounds complicated! But all you really need to know is that it's a two-hour rest total, with folds every 15 minutes for the first hour. That's four sets of folds total. During the second hour, I leave the dough to rise undisturbed.
TIP: To keep track of which set of folds you're on, put a small bowl with four candies, crackers, or snacks in it. Eat one each time you do a set of folds.
The first hour starts immediately after you finish mixing the dough. After mixing, the dough rests for 15 minutes, and then you do the first set of coil folds. Each "set" of folds consists of four coil folds.
On the first set of folds, the ciabatta dough will feel weak and might even tear. That's okay. Keep going. Plop it down over itself. It will continue to strengthen as you keep folding.
![[coil fold] an overhead shot of two hands lifting ciabatta dough straight up from the center to do a coil fold.](https://thepracticalkitchen.com/wp-content/uploads/2023/04/fluffy-fast-ciabatta-bread-234.jpg)
![[coil fold] a side view showing two hands lifting stretchy ciabatta dough straight up from the center in a square dough bucket.](https://thepracticalkitchen.com/wp-content/uploads/2023/04/fluffy-fast-ciabatta-bread-247.jpg)
It's okay if both ends of the ciabatta dough release from the bowl. The goal is to get the two flaps tucked under the dough. Pull the dough toward your body, so the flap of dough closest to you curls under itself. Let the far flap of dough settle on top of it to form a coil shape.
![[coil fold] two hands lowering the stretched dough so that one side of it has tucked under the other creating a coil shape.](https://thepracticalkitchen.com/wp-content/uploads/2023/04/fluffy-fast-ciabatta-bread-294.jpg)
![[coil fold] two hands pulling out of the bucket having just released the dough after finishing a set of coil folds. the dough is in the bucket with both ends tucked under itself.](https://thepracticalkitchen.com/wp-content/uploads/2023/04/fluffy-fast-ciabatta-bread-304.jpg)
Rotate the bowl a quarter turn and repeat. Each time you pick up the dough, your fingers should be sliding under the newly tucked-under ends.
On the first coil fold in each set, the dough will be relaxed and easier to stretch. By the final fold in each set, it won't stretch it quite as much. The gluten network is getting stronger. Each time you do a set of folds the dough will feel smoother and stronger.
After the final set of coil folds, cover the bucket and let the dough rest. At this point, you want the dough to work on developing nice bubbles. At the end of the rise time it will look airier and will double in size.
How I Shape and Cut Ciabatta Dough
Always cut and shape ciabatta on a generously floured work surface.
If you're going to cut your ciabatta into smaller ciabatta buns, this is the time to do it. You can also just bake the loaf whole, that's fine too.
- Cut in half: Long loaves, good for slicing like sandwich bread.
- Cut in quarters: Large sandwiches.
- Cut in eighths: Medium sandwiches.
- Cut into sixteenths: Dinner rolls.
You can also cut the dough into sixteenths or even smaller to make dinner rolls. Don't separate the rolls on the pan before baking, and they'll bake up pull-apart style.
Use a sharp knife or bench scraper in an up-and-down motion to make your cuts, and leave the sticky cut edges facing open. Don't tuck them under or try to hide them. Ciabatta is a very loose bread — no fancy shaping required.
BONUS: Flipping for Floury Stripes
This is a technique I picked up in a class at King Arthur Baking HQ in Vermont. And while it's technically optional, it gives the ciabatta such a pretty pattern on top.
While the cut loaves are resting, the dough expands, and the flour on the countertop trapped underneath the ciabatta gets trapped in the wrinkled creases, creating a unique striped pattern.
To reveal those beautiful tiger stripes and give your soft-baked ciabatta buns their own unique fingerprints, flip each loaf over as you transfer it onto the sheet pan, immediately before baking.
Slide a metal bench scraper under the ciabatta in one quick motion.
Use the bench scraper or floured hands to nudge the flipped rolls apart.
Right out of the oven, the ciabatta loaves will feel hard to the touch. That's okay, they will soften as they cool.
5 star reader review
“This is an amazing bread. I made it twice so far. The first time was 8 little ones for smoked meats sandwiches and again this morning but I made 2 loaves. I taught my 10 year old son to make it and he was amazed at how good it was for so little effort. Thank you for sharing this.”
—Scott
💭 Have More Baking Questions?
I've rounded up answers to common baking questions and how-to guides, including:
- Ingredient swaps and FAQs
- Why my recipes are written in grams and not cups
- How to quickly bring eggs and butter to room temperature
- Ingredients I use (salt, flour, yeast, etc.)
- Step-by-step guides for bread and baking techniques
See my baking techniques & troubleshooting guide and ingredient swaps and FAQs for more!
📖 Recipe
3-Hour Soft-Baked Ciabatta Bread
Recipe Notes
- Overnight rise: pop the dough in the fridge after the final set of coil folds and let it finish bulk fermentation there.
- Be gentle. The folding process is as much about incorporating air as it is about building strength into the dough. Once the dough has finished bulk fermentation, handle it as gently as possible to preserve as much of the air inside the dough as you can. Use "fingertip light" pressure to stretch and shape it.
- I feel like I'm not getting the hang of the coil folding. Help! First of all, take a deep breath. It will be okay. If you find it easier to do stretch and folds, do those instead. It doesn't matter that you do the folds perfectly. It matters that the gluten network in the dough is getting folded at all. If there's a different folding method or technique that works better for you — use it!
- Dust off excess flour before baking: Some people like a super floury ciabatta, others prefer less flour on the outside. Whatever flour is on top of your ciabatta loaf when it goes into the oven is going to be there when it comes out. For a less floury ciabatta, dust it off.
- Baked ciabatta can be stored at room temperature for 4-5 days in an airtight container or plastic bag at room temperature with a paper towel to absorb moisture. It will begin to lose its super soft and squishy texture after about 2 days, but can be revived by toasting or popping it in a 350°F oven for a few minutes.
- Ciabatta freezes beautifully. I usually just toss the loaves in a plastic bag and freeze them, but if you want to do it "right" and avoid freezer burn, wrap each individual loaf in plastic wrap before putting them in a bag in the freezer. To reheat soft-baked ciabatta from frozen, unwrap the bread and place the whole loaf in a 350°F oven for about 5-10 minutes.
Ingredients
- 500 grams all purpose flour (plus ~20 grams more for dusting)
- 15 grams diamond crystal kosher salt (5 teaspoons / use half as much of any other brand if measuring by volume)
- 6 grams instant yeast (2 teaspoons)
- 425 grams warm water (90°F)
- 30 grams extra virgin olive oil
Instructions
- Mix. In a large bowl (or a square dough container if you have one), whisk together flour, salt, and instant yeast. Make a well in the middle of the dry ingredients; pour the warm water and olive oil into it. Mix the dough until it comes together in a messy ball with no dry patches of flour hiding inside. Scrape down the walls of the bowl, gathering the dough into a loose ball in the bottom of the bowl.
- Bulk Fermentation. Cover the bowl and let the dough rest for 1 hour, performing a set of coil folds every 15 minutes. After the final set of folds, cover the bowl and let the dough rest for 1 hour.
- Preheat the oven to 450°F. Line a sheet pan with parchment paper and set it aside.
- Stretch. Dust your counter well with flour, then dust the top of the dough with flour too. Flip the bowl upside down over the floured countertop and let gravity pull the dough down. Gently lift the bowl off the dough, using your fingers or a bowl scraper to help any stuck pieces of dough release cleanly.
- Cut. Dust the sticky top side of the dough lightly with flour. Cut the dough into two, four, eight, or 16 rolls. Cut in in an up and down motion so the dough doesn't stick to your blade. Dust the newly cut sides with additional flour as needed to prevent sticking. This is a very soft, sticky dough — be patient, and don't worry about them being perfect. Cover with a clean dish towel and let the dough rest for about 30 minutes.
- Flip (Optional!). Dust any excess flour off the top of the dough, then slide a bench scraper under the ciabatta loaves in one quick movement. Lift and gently flip them over onto the sheet pan so the underside is now facing up. For a less floury ciabatta, gently dust any excess flour off the top. If you don't have a bench scraper, use your hands to flip it, it'll be fine.
- Bake for 17-19 minutes until puffed up and light golden brown around the edges. If you want to be precise, you're looking for an internal temperature of at least 200°F. Even soft-baked ciabatta will seem very hard and crusty when it first comes out of the oven, but will become soft and fluffy as it cools. Let cool before slicing!
Graciela says
This is my third ciabatta recipe I tried. The other ones asked for a proofing of at least 14 to 18 hours, at the end they came flat as pancakes, I was going to give up until I decided one more recipe, yours. I’m so glad that I did, your is perfect, fast, that you can make the same day and in my opinion full proof. As I’m writing this comment I’m eating a panino with this wonder bread. Thank you, thank you, thank you.
Nicole says
Loved this recipe, so very easy to make and delicious. The instructions simple to follow, I used my hands to fold over, don't have a dough hoot yet. simply wonderful recipe, I have made twice and both times amazing. Thank you so much for sharing these delicious recipes with us.
Rebecca Eisenberg says
oh i’m so glad you liked it! enjoy the ciabatta!
DeeDee says
This is a stellar recipe. The instructions and the shaping/cutting options are clear and well written. I'm excited to add some sourdough discard next time for flavor. This is a truly low effort high reward bake - definitely adding to my regular bread rotation!
Sandra says
Thank you for this recipe!!!
This is our go to bread.
I always make two batches and freeze it. We use it for everything.
Also...it's one of those recipes that's easy to follow.
Rebecca Eisenberg says
So glad you love it! A true honor to be someone's "go to" bread recipe. 🙂
Danielle Urban says
Whipped these up to have alongside a New Year’s Eve brisket and my family loved them!
Rebecca Eisenberg says
Oh that sounds like a fantastic combo!!
Derek says
Just wanted to let you know this was a really great recipe. First time to do ciabatta bread but have done focaccia several times and the process is very similar. The only thing I changed was I added about a cup of my sourdough starter as it was begging to be used. I also used stretch and fold method with wonderful results. The wife loves soft crust bread so the 17-19min line was right on the money.
David says
Made this recipe today; unbelievably delicious.
Thanks for taking the time to explain everything so thoroughly. By the time I started, I felt like I really knew what I was doing.
Lynn Steele says
I never post a review, but this recipe is awesome! I made rolls yesterday and I'm making more today because those are gone. I'm making a roast today so we can have French dip for dinner. Thank you thank you thank you.
Rebecca Eisenberg says
Okay now I’m drooling — a French dip on homemade ciabatta rolls? I gotta do that ASAP! Great idea.
Courtney J says
Amazing recipe! I have been trying different bread recipes, and this one is my new top favorite. It was not too hard to make, it tasted great, it made a lot, it tasted great a day later, and it froze well. Honestly what more could you want from a bread recipe?
Rebecca Eisenberg says
I’m so glad you liked it!! Enjoy!
Jill says
I really like this recipe for when I’m too tired or in a rush to make my usual poolish loaves. Are there any changes I can make to get a more crispy crust that persists after cooling? Great recipe!
Rebecca Eisenberg says
So glad you like it! For a crispier crust, just bake them longer. Maybe an extra 3-5 minutes or so! You'll have to play around with it to get exactly the crispiness you want. 🙂
kelsey says
these little babies came out perfectly! everything was so easy to understand. and i really appreciate that i was able to make beautiful ciabatta in just a few hours, rather than a day or two like most recipes! it's so nice to know there's a quick n easy ciabatta recipe out there 🙂 thank you for your work!
Rebecca Eisenberg says
Oh I'm so glad to hear that!! Enjoy the ciabatta! 🙂
Chet Murthy says
Hi, I made these rolls tonight, and for sure they came out fine, perfectly yummy: I munched on one just now before composing this comment! But they came out one inch thick, and with an internal crumb that wasn't as open as in your video (so, smaller bubbles, much smaller). Still soft, still a nice even crumb throughout, but I wondered if there might be something I was doing wrong, to get one-inch thick rolls, instead of thicker? I did get 100% rise during bulk fermentation: maybe I should have stopped sooner and that could have left more rise for the second fermentation (after shaping and putting on parchment) ?
Rebecca Eisenberg says
You may need to work on your coil folding technique — that's where you build strength into the dough to allow it to hold its shape and to trap air bubbles inside during the rising periods. It may also be the temperature in your kitchen is a bit cooler or you stretched the dough out a bit too thin before cutting. It's hard to say without seeing exactly what you did! I would give them another try keeping those things in mind and see if you get taller results with a more open crumb!
Kaina says
I’m new to baking bread and had a hard time getting mine as airy and full of large holes as yours; can you give me any pointers? But even though mine came out denser than I would’ve liked, the flavor was amazing and we ate the heck out of them! Thank you for the recipe!
Rebecca Eisenberg says
So glad you like these! It's possible you're accidentally knocking too much air out of the dough during the shaping process — be super gentle with it! The other tip I would give you is to maybe let them rest a bit longer after you cut them and before baking. Happy baking!
Maggie says
I’ve made this recipe 2-3 times a month since I found it. I love kneading a dough but the ease of this recipe has got me hooked, and the texture of the breads (I usually cut mine into 8 pieces) is so delightful with the right chew. Perfect with just butter (how I eat it most often) or as a sandwich bread. Best on the day of baking but love to use the leftover pieces the next day or two with a cup of soup. They usually don’t last too long in my house though!
Rebecca Eisenberg says
Yum! That sounds delicious — can't go wrong with ciabatta and butter or ciabatta with soup! Keep up the great baking!
Lori Kehoe says
Hi, I am brand new too pretty much everything in my kitchen. Do you have an alternate recipe with cups and teaspoons etc? I don’t have a scale. I would’ve just moved onto another recipe, but the reviews on this are so fabulous, I would really like to try it. Thank you! Lori
Rebecca Eisenberg says
Nope, unfortunately I only provide recipes in weight measures as they are the most accurate and foolproof — the reason you see so many positive reviews here is because the recipe is in grams! Kitchen scales are very cheap and the number one tool you can add to your kitchen to immediately become a better and more consistent baker. I really recommend you pick one up if you want to give this recipe a try!
Stephanie says
So fab!
Sarah Hibbing says
I'd actually like to mention a small issue-i always weigh things and 15 grams of Kosher salt is a LITTLE salty (the next few times I reduced a small amount). This time (I believe my 6th time making this recipe) I used the teaspoon to dump in the salt to see if the weight corresponds. I got to 15grams in like 2.5 or 3 tsps!!! I went ahead and did 19 grams which i think was a slightly heaping 3 tsps to try to meet at least kind of in the middle in case my scale was being wonky or something I dunno. They came out perfect except... yep too salty, distinctly so! Please check this out for yourself and edit if necessary? If I had just measured by tsp it would be unbelievably salty! I did use Morton Kosher salt, so maybe that matters?
Rebecca Eisenberg says
Hi! I'm so glad you weigh things! That said, in this case, using Morton's is 100% what's caused your issue. Salt content varies widely by volume (Morton's salt crystals are much denser than Diamond Crystal Kosher Salt) which is why you would reach the required weight in fewer teaspoons than you would if you were using Diamond Crystal Kosher Salt. I put a note in the recipe to use half as much of any other type or brand of salt because 5 teaspoons of Diamond Crystal would be 2.5 teaspoons of Morton's Kosher Salt. With either brand, however, 15 grams should be correct because weight is the same no matter what. If you do find the ciabatta too salty at 15 grams of salt, you can absolutely reduce the salt down to 12 or even 10 grams. Just know that salt helps control yeast activity, so as you reduce the salt, you may find the dough feels a little different to work with! Good luck!
Sarah Hibbing says
Aha! I thought that note meant that if you use table salt you need to use half the volume! I've never bought diamond Kosher and I didn't know different Kosher salt brands could have such different volumes!
Hayley says
I have been wanting to make this recipe for the last 6 months! I’m always very hesitant to try new bread recipes because working with dough is a huge sensory issue for me. Just the thought of having my hands get a little sticky from dough for only a minute makes me want to cry. Luckily that was not the case with this!
I’m so glad I finally tried this recipe. I was expecting to have some issues with my first time making this bread, but the directions were so easy to understand that there were no issues at all.
I will definitely going back to this recipe frequently!
Rebecca Eisenberg says
Oh I’m so glad the dough texture didn’t bother you! I also don’t like sticky dough hands but I can usually muscle through because I love making bread lol. I’m glad you gave it a try and that this wasn’t a bad sensory experience! Enjoy the bread!
Jenny Koops says
I've made this recipe at least 5 times now and love it! I've been baking bread for years but the way this recipe is written I think its very doable for a beginner. The instructions are well written and the descriptions really help you move along in the process. I also find the dough to be forgiving if your time/temps are a bit off. I've made loaves and mini rolls and both were great! I think these ciabatta rolls would freeze well too!
Cheryl Thomas says
Made this yummy ciabatta yesterday for italian porchetta sandwiches. It is fantastic!! Thanks.
Rebecca Eisenberg says
So glad you liked it!!
Elpi C Blanchard says
Cursed this recipe from the start. The dough was WAY too soft (basically liquid) to curl and just stuck to my fingers...turns out, that's OK!!! Came out beautifully. Next time though, (and there will be a next time), I won't add all the liquid at once, I will add most and then add a little at a time, until the semblance of a dough ball forms. Anyway, thank you for a wonderful recipe!
Rebecca Eisenberg says
Ooooooh you had me nervous there for a second! I’m so glad you liked it. Definitely agree, hold back some water next time, you can always incorporate more by using wet hands (instead of damp hands) for the folding steps. Keep on enjoying the bread! Happy baking!
Angie says
These were fantastic! I’ve tried other ciabatta recipes but this will be my go-to recipe from now on. Your instructions and pictures are so helpful. I will be trying more of your recipes. Thank you!
Rebecca Eisenberg says
Ohhh thank you so much! I’m so glad you liked the recipe. Welcome to the practical kitchen!
Karina says
This recipe turned out amazing! The ciabatta are so soft and were a big hit! If you follow the recipe, you will get incredible results! Thank you for the recipe.
Silvia Bonvini says
I am kind of blown away by this recipe. I am from Italy and LOVE ciabatta. I learned to bake bread by necessity when I was in rural Kenya and couldn't find fresh bread. I learned how to make sandwich-type bread and kind of dreamt about making something that was more like ciabatta. I didn't even look it up because I assumed it was too difficult. I just cannot believe I waited so long to fo this. It is SO EASY. I don't even get my counter dirty with this recipe, as I work directly on the parchment paper. I literally make this every 3 days now, and not only it is delicious but I love how I save all the plastic that bread comes wrapped in when I buy it. I am SO THANKFUL!
Rebecca Eisenberg says
Wow wow, to have an Italian’s seal of approval is high praise indeed! I’m so glad you enjoy the recipe and the bread. Happy baking!
Silvia Bonvini says
Thank you Rebecca, I also made the Parmesan Rosemary bread and my guests loved it! I hope it all turns out just as well when I go back to Italy and make them for my family with Italian flour. I use Organics Bread Flour here in CA. Growing up in Italy in the 80s and 90s we didn't learn to make bread at home.
I have a question, if I double the flour, do I also double the yeast? I seem to remember reading your answer to a similar question but I can't find it, I think it was in the comments for a different recipe. Thanks!
Cherie says
Loved this! First time making ciabatta, so a few small mistakes were made (like not flouring my bench quite enough, so the dough stuck a bit), but WOW for a small amount of effort, the results were fantastic! This is the second bread recipe that I've tried off your site that have turned out perfectly!
Rebecca Eisenberg says
I’m so glad to hear that!! Enjoy the ciabatta, happy baking!
Stephanie says
Please translate this to ounces/cups.
Rebecca Eisenberg says
No. I’ve explained in the FAQ why I don’t provide cups. Ounces is easy for you to convert to — grams and ounces are both weight measurements. If you have a kitchen scale it should have a setting that lets you switch to grams though, easy!
Stephanie says
Won't be using your recipes.
Rebecca Eisenberg says
In that case I won’t be using your 1 star review either, since you clearly didn’t make the recipe and are just being petty.