Make This Rustic Bakery Style Ciabatta Bread Recipe

Try this Ciabatta bread recipe! It’s so easy, and hands-off you’ll be making rustic bakery-style bread at home in no time flat.

Even if you’ve never baked bread before. This easy to follow bread recipe will give you 4 nice size loaves of chewy ciabatta.

Rustic Italian Ciabatta

Ciabatta Bread Recipe

It’s true this is an EASY recipe for bakery-style bread, but you’ve got to follow the directions. I’ve baked it a couple of times now and when I do I follow the exact directions as given by Mr. Paul Hollywood himself.

The very hardest part of the entire process is moving the bread from the counter to the baking sheets.

Tips For This Ciabatta Recipe

Ciabatta is a SUPER soft dough. It wants to stretch out and get all weird so here’s how to handle that:

  1. flour the counter
  2. flour the top well
  3. flour your bench scraper well
  4. cut decisively
  5. turn it a 1/4 turn to get the cutting line down the top
  6. gather it firmly in hand, don’t let it drag
  7. move to the baking sheet
  8. and lay it down.

I can’t recommend a kitchen scale enough for making ANY bread at home, it gives you absolute control over the amount you use in recipes.

This recipe calls for 500 grams of bread flour. It’s hard to measure by scooping cups out but if you’re going that route be sure to run a spoon through the flour first to lighten it up. Sifting can make it TOO light and airy and give you a false measurement if you’re using cups so lighten with a spoon don’t sift!

Ciabatta Bread Recipe, make rusitc bakery style bread at home!

If you make this Ciabatta Bread Recipe here’s a few ways to get better at it:

  • Watch the Masterclass with Paul and Mary on Netflix for a solid walkthrough of a Ciabatta Bread Recipe.
  • And then watch Collection One of the GBBO, bread week for the technical challenge of making ciabatta.
  • Practice Practice Practice!

Lot’s of good information tucked in those episodes and of course, they’re always fun to watch no matter what.

One thing that’s interesting about Paul and his bread making is that he calls for tepid water, not warm. He says it allows the bread to develop more flavor. I’ve tried that with every trial of this recipe and I have to say it IS tasty bread.

My kids will back me up on that too because they’ve enjoyed all the ciabatta I’ve made this week perfecting the technique. No, it’s not perfect yet, but it’s getting closer.

Bread Making Tips

  • lighten your flour before scooping it to get the most accurate measurement possible
  • do not let this over prove, doubled in size is where you want to work from
  • dust your counter with flour before turning the dough out

Notes on Active Dry Yeast VS Quick Rise or Instant Yeast

These yeasts offer the same thing, rise to your bread. What they do is the same, how you add them to a recipe is different. You can use them interchangeably in recipes as long as you use them correctly! Or you can see the third option for the rebels out there.

  • If your recipe calls for Active Dry Yeast and you have Rapid/Instant Rise, use about 25% LESS Yeast for best results
  • If Your recipe calls for Rapid/Instant Rise Yeast and you have Active Dry use about 25% MORE Yeast for best results
  • If you’re using Instant Quick Rise or Rapid Rise can add the yeast directly to your dry ingredients — There’s NO NEED to dissolve the yeast in the water FIRST
  • Active Dry Yeast-Regular Normal Yeast should be mixed with a small amount of the water and flour from the recipe and added that way to make sure the yeast is properly distributed
  • REBEL MODE you can be like me and use EITHER type of yeast like it’s Instant Yeast and just accept that your bake may not be perfect

Join our GBBO Bake-Along group on facebook for all the best baking support! This page has ALL the information you need to join the group.

pin for ciabatta
Yield: 4 loaves

Ciabatta Bread Recipe

Rustic Italian Ciabatta
Prep Time 15 minutes
Cook Time 25 minutes
resting tim 2 hours
Total Time 2 hours 40 minutes


  • 500 grams bread flour, if you're scooping flour lighten it, you'll need about 4 cups- a little more for dusting the counter
  • 2 teaspoons salt
  • 3 teaspoons rapid rise yeast
  • 440 ml tepid water, not warm, not ice cold
  • olive oil, for greasing the proofing container
  • *optional*corn meal, for dusting


  1. measure the flour into the bowl of a stand mixer, put yeast on one side of the bowl, salt on the other
  2. fit the mixer with a dough hook
  3. pour 3/4 of the water in the bowl, set the machine on low and let it mix
  4. once it's started to mix in, slowly add the remaining water
  5. then let the mixer work until a very soft dough has formed
  6. use the olive oil to grease a 2-3 liter tub with a lid, glass or plastic
  7. put the dough in the box, cover and let rise slowly at room temperature until at least doubled in size
  8. once the dough has risen prepare two baking trays with parchment, or dust with flour 
  9. dust a clean counter with flour and if using sprinkle a little corn meal over the flour
  10. turn the dough box completely over and turn dough out in a square, it will spread a bit, resist the urge to knock it back or punch it down, let it keep all its lovely bubbles ciabatta dough in tub
  11. dust the top with more flour square ciabatta dough dusted with flour
  12. using a bench scraper cut the square in half, then cut each half in half so you have 4 equal lengths of dough
  13. take each length firmly in hand, turn it over slightly so the cut runs along the top, and place on prepared baking trays
  14. place two loaves on each tray and let them rest uncovered for 25 minutes
  15. preheat the oven to 430˚ after 15 minutes of resting
  16. once the oven is hot, place the baking trays in the oven and bake the ciabatta for 25 minutes or until they sound hollow when you thump them


  • you need a stand mixer for this recipe
  • I have found the even with weighing flour sometimes the dough is just too wet, an extra 25 grams of flour helps a lot
  • you will also need a square plastic box for proofing your dough, it helps with loaf shape, I used a good cooks box about 6x6 inches
  • you could proof it in 2 smaller rectangles as well and just cut each rectangle in half
  • a bench scraper is helpful for cutting the dough
  • I originally made this recipe with cornmeal but once I ran out of it, I just kept making it without cornmeal and it works just fine!

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10 thoughts on “Make This Rustic Bakery Style Ciabatta Bread Recipe”

  1. This is my first time making this type of bread. Patience is required. So tasy that I ate most of it by myself…taste tested some ciabatta buns from health food store does not compare to homemade in the least I will ALWAYS will make my own ciabatta from now on !

  2. If you do not have ‘rapid rise yeast’, but regular active yeast. Does it change the amount of yeast or do you have to proof the yeast in warm water before adding instead of adding it dry?

    • Thank you! I had written a piece on subbing out instant and active dry yeast but hadn’t put it in the post yet!
      You can swap them out for each other. If you’re using active dry instead of instant mix up a little of the yeast with some flour and the liquid from the bread to make sure the yeast is distributed.

  3. You indicate let it rise until double. Can you provide an approximate time that it will take? Also curious about the odd oven temp.
    Thank you

    • The rise will be determined by how warm your house is and where you put it to rise. It could 1-3 hours.
      This was converted from a Paul Hollywood Recipe, which is why the measurements and oven temp are odd. As with most bread the oven can be 5-10 degrees higher or lower and it will be fine.


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