What does “ciabatta” mean?

It means “slipper” in Italian, named for its long, flat, and irregular shape.

Can I make ciabatta without a mixer?

Yes. You can mix by hand using a bowl and a spoon, though it’s a messy process. Let time and folding build the structure instead of intense kneading.

Is ciabatta better fresh or toasted?

Both. It’s incredible fresh from the oven, but also toasts beautifully the next day. It makes excellent panini and crostini.

Can I freeze homemade ciabatta?

Yes. Cool fully, wrap in foil or airtight plastic, and freeze for up to three months. Reheat in the oven to bring back the crust.

How do I store ciabatta?

Store in paper or a cloth bag for one day at room temperature. For longer storage, freeze. Avoid plastic wrap—it softens the crust.

The Best Italian Ciabatta : 7 Essential Secrets

Name: The Best Italian Ciabatta: 7 Essential Secrets
Prep time: 15 min
Cook time: 25 min
Total time: 4 h 40 min
Cuisine: Italian
Ingredients: 500 grams all-purpose flour; 475 grams water (~2 cups + 2 tbsp); 2 tsp dry yeast; 15 grams salt

The Best Italian Ciabatta: 7 Essential Secrets

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A rustic Italian white bread with a crispy crust and light, airy interior. This quick and easy ciabatta recipe uses a stand mixer for convenience and produces two bakery-quality loaves, perfect for sandwiches or dipping.

Author: Emily
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 4 hours 40 minutes
Yield: 2 ciabattas
Category: Bread
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

500 grams all-purpose flour
475 grams water (~2 cups + 2 tbsp)
2 tsp dry yeast
15 grams salt

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Instructions

Combine all ingredients in a mixer fitted with a paddle attachment and let rest for 10 minutes.
Mix on high speed for 8–10 minutes, switching to a dough hook halfway through. Stop once the dough pulls from the bowl and climbs the hook.
Transfer the dough into a greased bowl, cover with cling film, and let rise in a warm place until tripled in size (about 2.5 hours).
Turn dough onto a well-floured surface, divide into two parts, and shape each into a ciabatta loaf. Lightly poke with fingers, sprinkle with flour, and cover loosely. Let rest for 45 minutes.
Preheat oven to 230°C (450°F) with a baking stone inside. Place a pan for water at the oven’s bottom.
Place loaves on floured baking paper, then onto the hot stone. Pour a cup of boiling water into the pan to create steam.
Bake for 15–20 minutes or until golden and crusty. Cool on a wire rack before slicing.

Notes

Use a sturdy mixer like KitchenAid for best kneading results.
Substitute stair tiles for a baking stone if needed.
Steam in the oven helps develop the signature crispy crust.

Find it online: https://www.foodienarium.com/quick-and-easy-to-make-italian-ciabatta/