5 Minute Ciabatta

ciabatta Bread on baking tray with one loaf cut in half

Recipe by Molly
at missmollymakes.com

4.67 from 3 votes

Forget store-bought bread rolls! This amazingly simple recipe delivers fresh, airy ciabatta in just minutes of hands-on time, perfect for busy weeknights or weekend baking sprees. With its signature crackly crust and soft, chewy interior, your homemade bread will steal the show at any meal.

Prep Time5

Cook Time25

Resting time8 30

Total Time9

Servings:

Calories: 332kcal

Ingredients

550 g (3⅓ cups) bread flour
460 g (1⅞ cups) water room temperature
2 g (½ tsp) instant yeast
14 g (2 tsp) tsp salt

Instructions

Mixing & Proofing

Place all ingredients in an extra large bowl and mix with a chopstick or spoon until combined into a dough ball (about 2 minutes).
Spray oil or grease the sides of the bowl well so the dough doesn't stick, helping it be removed easily in the next stage. Cover and let rise for 8-10 hours (in a cold oven if desired).

Shaping & Baking

Preheat oven to 250°C (480°F). Line a large baking tray and set aside.
Using a stretch and-fold method, wet your hands before gently pulling the dough from one side of the container and fold into the middle of the dough. Do the same on the other three sides of the container, folding always into the middle of the dough.
Sprinkle the lined baking generously with flour before gently scraping the dough out onto it. Be careful not to deflate the dough; handle it as little as possible. Sprinkle the dough surface with flour to prevent sticking.
Use a plastic dough scraper to gently cut the dough into 4-6 pieces (or your desired number). If desired, gently stretch each piece into a longer roll/baguette shape.
Cover with a tea towel and proof in a draft-free area until risen, puffy with small bubbles on the surface, about 20-30 minutes. You'll know they are proofed when you press gently with a finger and they slowly bounce back.
Bake for 25 minutes, or until desired golden brown. Remove from oven and allow to cool for 15 minutes before cutting. Enjoy!

Notes

Timeline:

Mixing: 2 minutes
Rising: 8-10 hours
Shaping: 3 minutes
Baking: 25 minutes

Tips:

You can adjust the baking time based on your desired level of browning.
For rolls for breakfast, mix the dough in the evening and bake in the morning.
For rolls for dinner, mix the dough in the morning and bake in the evening.
For rolls for lunch or another time, mix the dough in the evening, cover and refrigerate then bake when needed.

I hope this helps! Let me know if you have any other questions.

Additional notes:

This recipe is for a fairly wet dough, so it may be a bit sticky to handle. If you find it difficult to work with, you can add a little more flour, but be careful not to add too much, as this will make the bread tough.
The rising time may vary depending on the temperature of your kitchen. If your kitchen is cool, it may take longer for the dough to rise.

Nutrition