Rustic Olive Oil Ciabatta Bread
Hey, bakers! If you’re ready to dive into the world of artisan bread, this olive oil ciabatta bread recipe is calling your name! These two loaves have a perfectly chewy, airy crumb, a crisp golden crust, and the rich, fruity flavor of extra-virgin olive oil. Perfect for dipping in olive oil and balsamic, slathering with butter, or building epic sandwiches, this ciabatta will surprise you with how easy it is, even for beginners. With a few simple techniques, you’ll be pulling bakery-worthy loaves from your oven in no time. Let’s get baking!
Why You’ll Love This Olive Oil Ciabatta Bread
Picture a warm, crusty bread with big, irregular holes just begging to soak up a drizzle of olive oil or a smear of garlic butter. That’s the magic of my olive oil ciabatta bread. The high-hydration dough (80%) creates that signature open texture, while olive oil adds a subtle richness that elevates every bite. This recipe has a long, slow rise for maximum flavor. Plus, the hands-on stretch and fold process is so forgiving—perfect newbies. Here’s what makes it special:
- Flavor: Olive oil infuses the bread with a rich, slightly nutty flavor.
- Texture: A crisp crust and chewy, airy interior make it irresistible.
- Versatility: Serve it with soups, as bruschetta, or for paninis.
- Doable: Clear steps and my best tips for success, even if it’s your first time baking bread.
Ingredients and Why They Work
Let’s break down the short list of ingredients for my olive oil ciabatta bread. Each one plays a key role in creating that rustic, holey loaf we love:
- Bread Flour: The high protein content (12-13%) gives the dough strength to hold those big air pockets. All-purpose flour can work in a pinch, but bread flour is your best bet for that classic ciabatta texture.
- Lukewarm Water: For proofing the yeast at 90-110°F (32-43°C), it activates the yeast and additional water creates the wet, sticky dough (80% hydration) needed for an open crumb.
- Fine Sea Salt: Boosts flavor and controls yeast activity for a balanced rise.
- Active Dry Yeast: Proofed in warm water to ensure it’s active. This gives your dough the lift it needs.
- Extra-Virgin Olive Oil: The star ingredient! It adds flavor, tenderizes the crumb, and helps create a gorgeous crust. Use good-quality extra-virgin for the best taste.
Baking Tip: Weigh your flour and water with a kitchen scale for precision. Too much flour can make the dough dense, and ciabatta thrives on its wet, sticky nature.
Success Tips for Olive Oil Ciabatta Bread
- Yeast Check: No foam after proofing at 90-110°F? Your yeast may be expired. Test a fresh batch to ensure a good rise.
- Embrace the Stickiness: This wet dough is normal for ciabatta. Use floured hands and a dough scraper to keep it manageable.
- Steam for Shine: The steam in the first 10 minutes gives olive oil ciabatta bread its chewy artisan crust.
- Flavor Twists: Fold in 1 tbsp chopped rosemary, ½ cup chopped olives, or 2 minced garlic cloves during the stretch-and-fold stage.
- Storage: Keep in a paper bag for up to 2 days. Freeze sliced loaves in an airtight bag for up to 1 month. Reheat at 350°F (175°C) for 5-10 minutes to revive the crust.
Serving Ideas to Enjoy
Your olive oil ciabatta bread is the perfect pairing for Italian meals. Here are some go-to ways to enjoy it:
- Classic Dip: Mix extra-virgin olive oil, a splash of balsamic vinegar, a pinch of sea salt, and red pepper flakes for dipping.
- Bruschetta: Toast slices, rub with garlic, and top with diced tomatoes, fresh basil, and a drizzle of olive oil.
- Garlic Bread: Smeared with garlic herb butter dresses up your standard garlic bread
- Gourmet Sandwiches: Build a panini with mozzarella, prosciutto, arugula, and pesto or roasted red peppers. Or for a cold sandwich, I LOVE this ciabatta sandwich from SomethingAboutSandwiches.com!
- Side for Soup: Pair with creamy tomato soup or hearty minestrone for a cozy meal.
Why This Recipe Works
The long 8-12 hour fermentation builds deep, slightly tangy flavor, while the olive oil adds richness and a tender crumb. The stretch-and-fold technique strengthens the dough without overworking it, and the steam in the oven ensures a crust gives that crisp yet chewy. Using active dry yeast with a proofing step at 90-110°F makes this recipe reliable for all bakers.
I’m so excited to hear your ciabatta loaves turned out perfect! Let me know your favorite way to serve this olive oil ciabatta bread, or share your baking photos. Craving more bread recipes? Let me know!
Happy baking, friends!
Rustic Olive Oil Ciabatta Bread
Print Recipe
Ingredients
- 4 cups bread flour lightly spooned and leveled (500 g)
- 1¾ cups lukewarm water 90-110°F/32-43°C (415 g)
- 1¾ tsp fine sea salt (10 g)
- 2¾ tsp active dry yeast (9 g)
- ¼ cup extra-virgin olive oil (50 g)
Instructions
- Proof the Yeast (10 minutes): In a small bowl, combine active dry yeast with ½ cup (100 g) lukewarm water (90-110°F/32-43°C) from the total 415 g. Stir gently and let sit for 5-10 minutes until foamy. If it doesn’t foam, use fresh yeast.
- Mix the Dough (10 minutes): In a large bowl, whisk 4 bread flour and salt. Add the foamy yeast mixture, the remaining 1 1/4 cup (315 g) lukewarm water, and olive oil. Mix with a dough whisk or hand for 2-3 minutes until a sticky, shaggy dough forms with no dry flour. Scrape down the bowl with a dough scraper.
- Autolyse (30 minutes): Cover the bowl with a damp kitchen towel or damp bowl cover and let rest at room temperature (68-75°F/20-24°C) for 30 minutes to hydrate the flour and develop gluten.
- Stretch and Fold (45 minutes): Wet your hands to prevent sticking. Grab one side of the dough, stretch it upward 6-8 inches, and fold it over the center. Rotate the bowl 90 degrees and repeat for a total of four folds. Cover and rest for 15 minutes. Repeat this stretch-and-fold process twice more (three sets total, 45 minutes). The dough will become smoother and more elastic.
- Bulk Fermentation (8-12 hours): Cover tightly with plastic wrap or a lid. Let rise at room temperature (68-75°F/20-24°C) for 8-12 hours until doubled in size, bubbly, and jiggly with large air bubbles on the surface. For a faster rise (4-6 hours), use a warm spot (75-80°F/24-27°C). Test readiness: poke gently with a wet finger; it should hold the indentation briefly before slowly springing back. Optionally, pinch off a small piece—if it floats in water, it’s ready.
- Shape the Loaves (10 minutes): Generously flour your work surface. Gently pour the dough out with a dough scraper, preserving air bubbles. Dust the top with flour and divide into two portions with a floured scraper. Gently shape each into a 10×6-inch rectangle, avoiding heavy pressing. Transfer to two parchment-lined baking sheets. Dimple top of loaf lightly to press out any large air bubbles (be gentle).
- Second Rise (30-45 minutes): Dust tops of loaves with flour and cover loosely with a kitchen towel. Let rise for 30-45 minutes until puffy (about 50% larger). Preheat oven to 450°F (230°C) with a pizza stone or baking sheet on a lower rack. and an oven-safe pan on the bottom rack for steam.
- Bake the Loaves (35-40 minutes): Add an oven-safe pan filled with 1 cup of water to the lower rack and slide the parchment with loaf onto the middle wire rack. Bake for 35-40 minutes, rotating the sheet halfway, until golden brown and 200°F (93°C) internally. Crack the oven door 2 inches for the last 5 minutes for a crisper crust.
- Cool and Serve (1 hour): Transfer loaves to a wire rack using the parchment. Cool completely for 1 hour before slicing into 1-inch pieces (12-16 slices per loaf).
Notes
- Yeast Check: If the yeast doesn’t foam at 90-110°F, it may be expired. Test a fresh batch.
- Sticky Dough: The 80% hydration dough is wet and sticky—normal for ciabatta. Use floured hands and a dough scraper.
- Steam: The steam in the first 10 minutes creates the glossy, crisp crust. Don’t skip it!
- Variations: During the stretch-and-fold stage, add 1 tbsp chopped rosemary, ½ cup chopped olives, or 2 minced garlic cloves for extra flavor.
- Storage: Store in a paper bag for up to 2 days. Freeze sliced loaves in an airtight bag for up to 1 month. Reheat at 350°F (175°C) for 5-10 minutes to revive the crust.
- Serving Size: Each loaf produces 12-16 slices of ciabatta bread.
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Yum! These have incredible texture and flavor!
The description says it perfectly very airy bubbly center with a crispy, but not hard crust. I enjoyed every bite.
this bread is delicious! I liked how there wasn’t too much of a crunch to the outside yet it’s still firm
Simply delicious!!!