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Homemade Olive Ciabatta: Crispy Crust and Airy Interior

Ciabatta is a classic Italian bread known for its large porosity, crispy thin crust, and incredible aroma. This recipe is exceptionally easy because it requires no kneading, and the slow fermentation ensures a deep flavor and perfect texture. Using quality flour, stone-milled, will give your ciabatta an even richer and more authentic character.

Required Ingredients

• Flour: 400 g (high-quality white or type 0)

• Water: 380 ml (lukewarm)

• Yeast: 3 g dry yeast

• Salt: 8 g

• Olive Oil: 1 tbsp extra virgin

• Olives: 120–150 g mix (roughly chopped)

Method of Preparation

1. Mixing the ingredients

In a large bowl, mix the water with the yeast. Add the flour and salt, then stir until a homogeneous, "wet" dough is formed. Finally, add the chopped olives and olive oil. Stir gently, just enough to distribute them. Important: Do not knead the dough – high moisture is key to a soft interior.

2. "Stretch & Fold" Technique

Perform 3 sets every 20 minutes. With wet hands, grasp one end of the dough, pull it up, and fold it towards the center. Repeat from all four sides. With each set, you will notice the dough becoming smoother, more elastic, and firmer.

3. Cold Fermentation for Better Flavor

Cover the bowl tightly and leave it in the refrigerator for 6 hours. Cold fermentation develops flavors and structure. If you're in a hurry, you can let the dough rise for 90 minutes at room temperature.

4. Tempering and Shaping

If you used the refrigerator, take the dough out 1 hour before baking. Carefully pour it onto a generously floured surface. Sprinkle with a little flour on top. Gently shape into a rectangle and cut into smaller rectangles (the characteristic ciabatta shape). Let them rest for 20–30 minutes.

5. Baking with Steam

Preheat the oven to 250°C. Place a tray with water on the bottom to create steam. Bake the ciabattas for 12 minutes at 250°C, then reduce to 220°C and bake for another 10–12 minutes. The bread is ready when it sounds hollow when tapped on the bottom.