No Knead Ciabatta Bread (Italian Recipe)
Jul 02, 2021, Updated Feb 18, 2025
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Fast Italian No Knead Ciabatta Bread– you can have this bakery-style Ciabatta bread ready in 4 hours from start to finish! Yes, it’s that fast. You don’t need special tools or bread-baking pans; it only requires three main ingredients.
Serve with Italian Grilled Eggplant for a light meal.
Why This Recipe Works
All you need is flour, water, yeast, semolina, salt, and sugar, one large bowl, a mixing spoon, and a flat baking sheet. That is IT! This recipe will create a crunchy crust and an irresistibly soft interior.
There is one SECRET- the “stretch and fold” method that I tell you about in this post. If you are craving homemade bread with an Italian twist, this is exactly what you need.
More delicious Italian bread recipes: No Knead Italian Focaccia Bread, Sweet Braided Easter Bread (Italian Recipe), Easy Soft Italian No Knead Bread, and Italian Brioche Bread Recipe (Soft and Easy).
Table of Contents
Simple Ingredients
- Flours: A mix of all-purpose flour and semolina flour for structure and a slightly rustic texture.
- Yeast: Instant yeast for a quick and reliable rise.
- Water: Warm water to activate the yeast and hydrate the dough.
- Salt: Enhances the flavor and strengthens the dough.
How to Make Ciabatta Bread
Making a fast, no-knead Italian ciabatta bread is simpler than you might think. Here’s a concise guide to the process (see the printable recipe card for more):
- Mix Ingredients: In a large bowl, combine warm water, instant yeast, all-purpose flour, semolina flour, salt, and a touch of sugar. Stir until a sticky dough forms.
- First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for about 2 hours, or until it has doubled in size.
- Stretch and Fold: Gently stretch and fold the dough over itself a few times to develop gluten structure.
- Second Rise: Shape the dough into a loaf on a floured surface, then let it rest for another 30 minutes.
- Bake: Preheat your oven to 450°F (230°C). Transfer the loaf to a baking sheet, sprinkle with semolina flour, and bake for 25-30 minutes until the crust is golden brown and the bread sounds hollow when tapped.
This method yields a ciabatta with a crunchy crust and an irresistibly soft interior, perfect for sandwiches or dipping in olive oil. (You can also try out my tomato focaccia if you want another crunchy, delicious Italian bread recipe!)
FAQ’s
This bread is originally from the North of Italy, from the Province of Rovigo in the Veneto Region. It is a flat, elongated bread with a light texture, also considered peasant bread, with the simplicity of the ingredients and process.
Ciabatta produces a substantial crumb and is soft on the inside and crusty on the outside. It is considered a typical old-fashioned Italian bread.
Semolina is a high-gluten flour made from hard durum wheat. It has a rather coarse texture and yellow color and is high in gluten protein. The high gluten content means the flour is exceptionally well suited for making pasta, but this flour is also a common ingredient in bread and baked goods. Semolina is available throughout the world but is most popular in Italy. Here are the Semolina Flour Brands I Love: Bob’s Red Mill and Antimo Caputo.
The key to measuring flour correctly is to use a baking scale and measure your cup every time. Weight is the most accurate measurement.
The correct balance of raw ingredients, both liquid and dry, will ensure not only the taste of the product but also the proper consistency and density.
Replace the semolina flour called for in the recipe with an equal amount of bread flour, fine cornmeal, or whole-wheat flour. Bread flour or whole-wheat flour will work best; they have a higher gluten content than all-purpose flour and will change the taste slightly, but you will still achieve delicious bread. In the future, buy semolina and try it! You will love the taste.
Add this to your list of bread to try! Once you start, you will be making it all the time. You can use the freshly baked ciabatta to make a Prime Rib Sandwich! And you don’t have to worry about it going stale because you can also use it in my Panzanella Salad Recipe. You can also learn how to use it for stuffing!
How to Get Air Bubbles in this Easy Ciabatta Bread?
The “Stretch and Fold” Method: This is an ESSENTIAL part of this fast ciabatta recipe. The stretch and fold method takes about 2 minutes for each fold, and you repeat it 4 times throughout the 2-hour rise.
You MUST do this step for the result of an airy, light, bubbly interior. The extra few minutes make a world of difference!
Try it as a side with- Italian Sausage Meatballs Recipe (In Sauce), Pesto Pasta, Eggplant-Parmigiana or Eggplant Caponata. You can also pair it as a comfort food with our Italian sausage soup or fresh artichoke soup. Complete your holiday table by pairing this with our porchetta recipe.
Expert Recipe Tips
- Use high-hydration dough: Ciabatta dough is very wet and sticky—don’t add extra flour! The moisture is what creates the airy, open crumb.
- No-knead, but don’t skip folds: Since this is a no-knead recipe, gently stretch and fold the dough a few times during the rise to build gluten strength and structure.
- Flour your hands and surface well: Because the dough is sticky, dust your hands and work surface with semolina or all-purpose flour to prevent sticking.
- Don’t deflate the dough too much: When shaping, handle it gently to preserve air pockets for the classic ciabatta texture.
- Use a hot oven and preheat properly: A high baking temperature (around 450°F) ensures a crispy crust and proper oven spring.
- Steam for extra crispiness: Place a pan of hot water in the oven or spray the inside with water just before baking to create steam, which helps achieve a golden, crispy crust.
- Let it cool completely: Resist the temptation to cut into it right away! Cooling allows the interior to set and prevents gumminess.
These tips will help you achieve a rustic, airy, and perfectly crusty ciabatta every time!
Method and Recipe adapted from Merry Booster.
There is nothing like a bread bakery in Italy or “pacifico.” The smell of warm bread fills the air, and I instantly feel at home. One of Italy’s most common and popular everyday breads is the ciabatta loaf; now you can taste Italy right in your home!
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Ciabatta Bread Recipe
Ingredients
- 1 cup lukewarm water (+1/4 cup (60 mL) in case you need to add more), 240 mL
- 1 small package active instant dry yeast, 2 1/4 teaspoons
- 2 cups all purpose flour (plus more for sprinkling on top), 256 grams
- 1 tablespoons semolina flour or fine cornmeal, plus more for sprinkling on top
- 1 teaspoon salt
Instructions
- In a medium bowl combine the flour and the semolina and stir to combine. In a large bowl add the water and stir in the salt until it dissolves. Add four tablespoons of the flour mixture to the water.
- Stir with a wooden spoon until it reaches the consistency of a thin crepe batter (The reason for this step is to ensure that the salt does not contaminate the yeast). Then add the yeast and stir until completely incorporated into the mixture.
- Add the rest of the flour mixture and mix until wet shaggy dough forms. It will be more wet than other bread doughs. Sticky to the touch. If the dough seems a little dry start adding in the 1/4 cup reserved warm water ONLY 1 tablespoon at a time. Mix together with a fork or wooden spoon. The dough will be loose and sticky.
- Cover the bowl with plastic wrap and let the dough rise for a total of 2 hours. During the two hours you will “stretch and fold” the dough (this takes about 1 minute to do) every 30 minutes (set a timer!). Fold 3 times total during the two hours.
- Stretch and Fold Method: Set a timer for every 30 minutes to remember to "stretch and fold" the dough. Set a bowl of water near the rising dough to wet your hands before every time you touch it (the dough is very sticky). After the first 30 minutes uncover the dough. Wet your hands with water- or use a rubber spatuala. Start clockwise- by taking the top corner of the dough (12 o'clock position) pinch a corner of the dough and lift it up and let the dough stretch by lifting your hands up away from the bowl.
- Fold the stretched dough back on itself (6 pm location). Turn your bowl 1/4 clockwise so (your 12 o’clock position is now 3 pm location). Repeat the same process of stretching and folding the dough onto itself 3 times total. This is a fast process that takes about 1 minute from start to finish.
- Cover with plastic wrap and repeat the process 2 more times with these exact directions of stretching and folding every 30 minutes.
- Shaping the dough: after the last 30 minute rise you will shape the dough instead of folding it. Start by flouring a clean surface with 1 tablespoon of flour and 1 teaspoon of semolina. Invert the bowl upside down onto the floured surface. DO NOT touch the dough. It will fall out of the bowl on its own.
- Lift up the bowl and gently shape the dough (with floured hands) into a large rectangle (do not press down too much on the dough). Try to keep the air bubbles nice and “alive”. After forming a rectangle roll the dough into a fat and long log (think rolling cinnamon rolls).
- Do not press down on the dough or the air bubbles will deflate. Pinch the end to seal. With a sharp knife or dough scraper divide the dough into 3 equal parts. Line a cookie sheet with parchment paper and sprinkle with 1 tablespoon of flour and 1 teaspoon of semolina.
- Transfer the 3 doughs to the cookie sheet dust the tops with flour, cover with plastic wrap, and let rise again for 45 minutes.
- Bake: Pre-heat oven to 425F (220C). Flour your hands and very gently lift each dough and gently stretch to form a rectangular shape. Fill a 9 in round baking pan with hot water (about 1 inch) and set it in the bottom rack of the oven.
- Place the sheet pan with bread on the middle rack. Bake for approximately 20-25 minutes. Let cool and serve. Mangia! (Eat!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You will eat yourself into a bread coma with this bread! Can’t say enough good things about it! We had it tonight with an Italian sausage soup/stew over tortellini. Thanks for sharing your recipes!
Ha! Yes, I know what you mean. It is super easy and delicious!
Coming from a non-baker who has never made bread before… this was the easiest MOST delicious bread recipe to follow. The bread box is a game changer, I highly suggest it! I’ve made 4 loafs this week!
YAY! This makes me so happy! Homemade bread for the WIN!!
This bread is delicious! Slightly crunchy on the outside and soft and fluffy on the inside. Will def make again – my Italian fiancé approves!
YAY! Yes, perfect texture.
This recipe was easy to follow and made an excellent ciabatta. I also love your focaccia recipe which I have made many times.
I would just comment that it would be nice to give approximate measurement to stretch into the first rectangle and the serving size says 12 people but for 3 loaves that is maybe 6 serving because it is so yummy I could not imagine only getting 1/4 of a loaf unless my loaves were pulled too small at around 6” in length.
Happy you loved it! Yes, I supposed the serving size is thin slices of each loaf! I do understand what you are saying 🙂
Very delicious bread! Nice chewy crust with a tender moist interior. It was so easy to make I was able to spoil my hubby with fresh bread on a weekday which he was delighted with.
I used “00” flour this time and it seemed to give me a bit better structure than when I had used Gold Medal AP with this recipe in the past. Either way this recipe is a winner!
Yay! So happy you loved it. There is no better gift than homemade bread.
Question: When you are stretching the dough how many times do you do this every thirty minutes? Is it only 12 o’clock and then 3 o’clock, or do you continue to 6 and nine?
Thanks
Catherine
You continue all the way to 6 and 9. Hope it turns out great for you!