Grease your hands or a spatula with olive oil. Gently stretch one side of the dough and fold it over.
Rotate the bowl and repeat until you’ve done 8 folds.
Let rest for 30 minutes. Repeat the stretch-and-fold process 3 more times, with 30-minute rests in between.
After the final fold, cover and refrigerate for 1 hour (or up to 24 hours).
Shape and Bake
Generously flour your work surface. Scrape the dough out gently.
Pat it into a 10×7-inch rectangle. Cut into 8 rolls or 2 loaves using a floured bench scraper.
Transfer to floured parchment. Cover with a towel and let rise for 1 hour.
Bake With Steam
Preheat your oven to 450°F. Place a rimmed baking sheet on the center rack and a second empty pan on the bottom rack.
Just before baking, pour ice cubes into the lower pan to create steam.
Carefully slide the parchment with the dough onto the hot sheet in the oven.
Bake for 20–25 minutes, or until golden brown and the bread sounds hollow when tapped.
Let cool for at least 45 minutes before slicing.
Final Thoughts
This homemade ciabatta is the kind of bread that’s rustic, honest, and deeply satisfying. It doesn’t require special techniques, just a little time and care. Whether you’re serving it with soup, slicing it for sandwiches, or just tearing off a piece to enjoy warm, it’s the kind of loaf that makes you proud to say, “I made this.”