No-Knead Ciabatta Recipe – Perfect for Sandwiches & Dipping
This no-knead ciabatta is crusty on the outside, light and airy on the inside — a bakery-style Italian bread made effortlessly at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 13–18 hours (including rise)
- Yield: 2 small loaves 1x
Ingredients
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3¼ cups (400g) bread flour
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1½ tsp salt
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¼ tsp instant yeast
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1½ cups (360g) lukewarm water
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(Optional) 1 tbsp olive oil
Instructions
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Mix all ingredients in a large bowl into a sticky, shaggy dough.
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Cover and let rise at room temperature for 12–18 hours.
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(Optional) Perform a set of stretch-and-folds after 2–3 hours.
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Heavily flour a surface and turn out the dough. Gently divide in half and shape.
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Let rest 45–60 minutes, covered loosely.
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Preheat oven to 475°F (245°C) with a Dutch oven or baking stone inside.
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Transfer loaf to hot surface and bake 15 minutes covered, then 10–15 minutes uncovered.
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Cool at least 30 minutes before slicing.
Notes
Use bread flour for best results. Don’t add flour to the dough — use it only on your hands and surface. For sourdough, substitute 100g starter and adjust hydration.