This bread is one of the best I've made. And I didn't even bother much. It's easy to make, no kneading, it's just shaped with your hands, it's delicious, soft, fragrant, just follow the procedure. This bread is great for both beginners and experienced. You'll get 2 loaves of bread with the given amount of ingredients.

For those who don't know, ciabatta is somewhat elongated, broad, and flat bread and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a stronger flour and uses a very much wetter dough than traditional French bread.


  • 600 g of flour (21,2 oz) + some more for flouring
  • 500 ml of warm water (16.9 fluid oz)
  • 30 g of fresh yeast (1 oz) or15g (1/2 oz) active dry yeast or 7g (1/4 oz) instant yeast 
  • 1.5 tablespoons sugar
  • 1 teaspoon salt
  • 5 tablespoons olive oil


  1. First, dissolve the yeast in warm water together with the sugar.
  2. Once  dissolved, add the remaining ingredients and mix with a spoon. Mix well, you will get a very soft and sticky dough. Cover with nylon foil and leave in a warm place to rise for at least an hour. The longer it stands, the more holes will form in the dough.
  3. Once it has risen, flour the work surface well and pour the dough over the flour. Add some more flour on the top and put a little on your palms as well. 
  4. Divide the dough into 2 parts. Work carefully without pressure. Gently shape both parts into long loaves of bread with your palms and turn them spirally. 

  5. The form doesn't need to be perfect, don't worry.

  6. Carefully transfer the loaves to the baking tray and leave them covered for another 30 minutes.

  7. Then, put them to bake at the maximum temperature for about 10 minutes, then reduce the temp to 190 C degrees (374 F) and bake for another 20 minutes.
  8. After baking, leave the bread covered with a cloth for about half an hour before eating.