Homemade Ciabatta Bread

Rustic, chewy, and full of flavor—with just four simple ingredients.

There’s something deeply satisfying about baking your own bread. The smell, the crackle of the crust, that first warm bite—it’s a small kind of magic. And when it comes to rustic, crusty loaves, ciabatta bread is one of the most rewarding to make at home.

With its chewy, airy texture and flour-dusted crust, ciabatta is the kind of bread that feels artisan—even though it only calls for four ingredients. You don’t need special skills or complicated equipment to make it. Just patience, a little time, and a willingness to get your hands slightly messy.

If you’ve only ever had store-bought ciabatta, you’re in for a treat. This homemade version has a deeper flavor, a better texture, and that signature golden crust you just can’t fake.

What Makes Ciabatta Unique?
Ciabatta means “slipper” in Italian, and it gets its name from its flat, slightly irregular shape. Unlike sandwich bread, ciabatta isn’t about neat slices. It’s about character—those big air pockets inside, the chewy pull, the crispy crust.

The texture comes from high hydration dough, meaning the dough has more water than usual. It’s sticky, stretchy, and a little tricky to handle, but it’s that wet dough that gives the bread its signature airiness.

Another key element? Time. The dough starts with a preferment (called a biga), which rests overnight. That long, slow fermentation gives the bread its depth of flavor and chewy bite.