This no knead ciabatta bread recipe is the ultimate scarpetta dream, ready to scoop up every last drop of sauce on your plate. Slice it open and tuck in some porchetta, fill it with prosciutto and fresh mozzarella, or tear off a piece and dip it in extra virgin olive oil. With a crunchy golden crust and an airy, chewy interior full of beautiful holes, this Italian bread gives you plenty of reasons to make it at home. Just try to save enough for your panino!
Ciabatta, pronounced “chah-BAHT-tah,” means “slipper” in Italian, and one look at its long, flat shape will tell you how it got its name. This beginner-friendly recipe uses simple ingredients such as flour, sugar, salt and EVOO, with very little hands-on work and plenty of love.
If you have never worked with a high-hydration dough before, its wet, sticky texture might make you wonder whether something has gone wrong. Don’t panic! I’ll walk you through the process so you know what to expect and can turn that sticky dough into delicious homemade ciabatta bread.
I also made two versions, one with a two-hour fermentation and another fermented for 24 hours, to see how much difference the extra time makes. Is the longer wait worth it, or can the quicker version satisfy those bread cravings? Keep reading to see the results and decide which one you’ll be making first.
No Knead Ciabatta Bread Quick Answer
Do not let that wet, sticky dough scare you, because ciabatta is one of the easiest breads you can make at home. It is just four simple ingredients and no kneading at all. You mix a loose, high-hydration dough (400 g flour to 300 ml water, about 75%), rest it, fold it a few times, then bake it at 230°C with a tray of water in the oven for that crisp, golden crust. You can have it on the table the same day in about 4 hours, or let it ferment for 24 hours when you want deeper flavor and those big, beautiful holes. Either way, save a piece for scarpetta!
2-hour vs 24-hour comparison
| Version | Fermentation | What you get |
| Same-day | 2 hours rest, fold, 2 more hours (sugar in) | Ready today in about 4 hours; slightly more compact crumb |
| Overnight | 2 hours at room temp, then 22 hours in the fridge (no sugar) | Deeper flavor and a more open crumb with bigger holes |
Watch how to Make No Knead Ciabatta Bread video recipe:
How to Make NO KNEAD CIABATTA BREAD Like an Italian
Vincenzo’s Plate Tips for Making Ciabatta Bread Recipe
Removing with ease
To remove the dough with ease from the bowl, wet the tip of a spatula or your hands with warm water.
Use high quality flour
The type of flour you use can make a big difference in the texture and flavor of your ciabatta rolls. For the best results, use all-purpose or 00 flour for your ciabatta. It’s perfect for creating dough that’s soft, easy to manage, and not too sticky.
Save Some Flour for Later
You can use pizza flour, 00 flour or all-purpose flour for this ciabatta bread recipe. Choose a good-quality flour, and keep plenty of extra nearby for dusting your work surface and handling the dough. This dough is sticky, so a floured surface makes stretching and shaping much easier.
Cover Your Dough
Cover the bowl snugly with plastic wrap, making sure it reaches around all the edges. This helps prevent the surface of your dough from drying out as it rests. You can also use a clean kitchen towel. Wet it, wring it out well so it is no longer dripping, then place it over the bowl.
More Time, More Flavor
For a deeper flavor, prepare your ciabatta dough the day before baking. For my overnight version, I left out the sugar and let the covered dough rest at room temperature for two hours, then refrigerate it for another 22 hours. That longer fermentation gives the dough more time to develop flavor while you get on with your day.
Oven Trick
If your kitchen is chilly or the temperature keeps changing, place the covered dough inside a switched-off oven and close the door. This gives it a sheltered place to rest, away from drafts and sudden temperature changes. Make sure the oven is cool before placing the bowl inside, and leave it switched off while the dough rises.
Let’s Get Steamy
The water we place in the oven creates steam, helping keep the dough’s surface moist during the early stages of baking so it can expand before the crust sets. Use a sturdy oven-safe tray or bowl that can handle the heat, preferably metal. Be careful when opening the oven, as the escaping steam will be hot.
2 Hours or 24?
Once the loaves were out of the oven and had cooled, I cut them open to compare. The difference was clear: the ciabatta fermented for 24 hours had a more open, airy interior with larger holes, while the two-hour version was more compact. Both tasted delicious, so if you are short on time or simply cannot wait until tomorrow for homemade ciabatta bread, the quicker version is a great option.
The two-hour loaf also baked for one minute longer and came out a deeper brown. In this batch, that extra minute made a noticeable difference to the color, so keep an eye on your bread toward the end of baking.
Which one do I prefer? I like both! The longer fermentation gives you more flavor and a more open texture, but sometimes you want fresh bread today. Either way, homemade ciabatta bread is very hard to beat.
Mix ingredients thoroughly
Even though you don’t need to knead the dough, you still need to mix the ingredients thoroughly to ensure that they are evenly distributed. Use a sturdy wooden spoon or spatula to mix the dough until it’s smooth and elastic.
Let the dough rest
This ciabatta recipe only needs a 2-hour rest. That’s quick enough to fit into a busy day and still delivers delicious bread with the perfect crisp.
How to serve No Knead Ciabatta Bread
Slice your ciabatta bread in half and get ready for endless possibilities! Layer it with prosciutto and fresh mozzarella, tuck in slices of salami with marinated eggplant, or pile on grilled vegetables and creamy burrata. That crunchy crust and airy interior make a delicious panino, so the hardest part might be deciding what goes inside.
Of course, you do not need to fill it at all. Tear off a piece, dip it in good extra virgin olive oil and enjoy the bread just as it is. And if there is soup or sauce left on your bowl, you already know what to do. This ciabatta was made for scarpetta!
No Knead Ciabatta Bread
Print Recipe
Equipment
- Large bowl
- Spatula or Fork
- Plastic wrap or kitchen towel
- Pastry scraper
- Oven-safe metal pan or bowl for water
- Baking tray lined with baking sheet
- Pastry brush
Ingredients
- 400 g /14.10oz 00 bread flour OR All-purpose flour, Plus extra on the side
- 300 ml /1.2 cups warm water, lukewarm water + small bowl with water for your hands
- 7 g /0.25oz dry yeast (1 sachet)
- 1 teaspoon white sugar
- 1 tablespoon salt
- Extra Virgin Olive Oil, EVOO
- Extra flour for stretching
Instructions
- Add the flour, dry yeast, salt and sugar to a large bowl and stir to combine. If you are making the overnight version, leave out the sugar.
- Pour in the warm water and 3 tablespoons of extra virgin olive oil. Mix with a spatula, scraping around the edges and folding everything together until no dry flour remains. The dough will be wet and sticky, so do not worry!
- Cover the bowl snugly with plastic wrap and let the dough rest at room temperature for 2 hours. For the overnight version, refrigerate it for another 22 hours before continuing with the next step.
- After resting the dough, gently scrape it out of the bowl onto a clean work surface. Using a pastry scraper or spatula, lift one side and fold it over the center. Repeat on all sides to help strengthen the dough.
- Return the dough to the bowl, cover with plastic wrap and leave it to rest at room temperature for another 2 hours.
- While waiting, preheat your fan-forced oven to 230°C / 446°F. Place an oven-safe metal bowl or tray containing water on the lower rack to create a steamy environment during baking.
- When your dough has finished resting, generously flour your work surface, gently turn the dough out onto it and dust the top with flour. Use a pastry scraper to divide it into 4 portions. Gently stretch each portion into an elongated ciabatta roll, taking care not to squash the air bubbles. Brush off excess flour and transfer the rolls to a baking tray lined with parchment paper.
- Drizzle a little EVOO over each roll and spread it across the top with a pastry brush. Finish with a light dusting of flour.
- Bake for 20 minutes, or until golden and cooked through. Be careful of escaping steam when opening the oven. Transfer the ciabatta to a wire rack to cool so the bottoms stay crisp.
Video
Frequently Asked Questions
What does ciabatta mean in Italian?
Ciabatta is the Italian word for “slipper,” a reference to the bread’s long, flat shape. This bread from Italy is known for its rustic appearance, crisp crust and airy interior, making it delicious for sandwiches or soaking up sauce.
What gives ciabatta bread its signature holes?
Ciabatta’s signature holes form as fermentation produces gas that becomes trapped in the dough. Its high hydration helps create an open, airy interior, while folding strengthens the dough so it can hold those bubbles. Handle it gently when dividing and shaping to avoid pressing the air out.
Why is my ciabatta dough so wet and sticky?
Ciabatta uses a high hydration dough, meaning it contains a large amount of water compared with flour. In this recipe, 300 ml of water to 400 g of flour gives you 75% hydration. The sticky texture is expected, so use a spatula or pastry scraper to handle it. Save the extra flour for dusting and shaping rather than mixing it into the dough.
Can beginners make ciabatta bread from scratch?
Yes! This recipe uses simple ingredients and a mix, rest and fold method, with no lengthy hand-kneading required. A spatula helps bring the dough together, and a pastry scraper makes folding and dividing easier. The main things to remember are to allow enough rising time and handle the dough gently.
What flour should I use for ciabatta bread?
Bread flour is the flour listed in this recipe, and its protein helps develop the structure needed to support the wet dough. All-purpose flour can also work, while pizza flour and 00 flour vary in protein content and strength. Whichever you choose, expect some variation in how the dough feels and how much water it absorbs.
Do I need special equipment to make artisan bread at home?
You do not need a stand mixer or bread machine to make this artisan bread. A large bowl, spatula, pastry scraper and lined baking tray will do most of the work. You will also need an oven-safe metal pan or bowl for the water that creates steam, plus a wire rack for cooling.
Why do you put water in the oven when baking ciabatta?
Water creates a steamy environment that keeps the dough’s surface moist during the early stages of baking. This allows the bread to expand before the crust sets. Use an oven-safe metal container on the lower rack, and be careful of hot steam when opening the oven.
Is ciabatta bread egg-free and dairy-free?
This homemade ciabatta bread recipe is both egg-free and dairy-free. It uses flour, water, yeast, salt and extra virgin olive oil, with a little sugar in the same-day version. It does contain wheat, so it is not gluten-free.
Can I make ciabatta bread with all-purpose flour?
Yes, you can use all-purpose flour, although bread flour is my first choice because its higher protein content helps give this wet dough strength and structure. With all-purpose flour, the dough may be more delicate and the bread slightly less chewy. Add the water gradually and handle the dough gently to preserve those beautiful air bubbles.
What is the difference between same-day and overnight ciabatta?
The same-day version has two 2-hour rests at room temperature, making it perfect when you want bread today. For the overnight version, leave out the sugar and refrigerate the dough for 22 hours after its first 2-hour rest. Then fold it and let it rest at room temperature for another 2 hours before shaping. The longer fermentation gives the flavor more time to develop.
Can I make ciabatta the same day?
Absolutely! My no knead ciabatta bread recipe takes approximately 4 hours and 35 minutes, including resting and baking, plus cooling time. Most of that time is hands-off, with two 2-hour rests and around 20 minutes in the oven. No stand mixer needed, just a bowl, a spatula, and a little patience!
E ora si mangia, Vincenzo’s Plate….Enjoy!
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Loved This Ciabatta Bread? Here’s What to Make Next
- NO KNEAD FOCACCIA BREAD – Still have flour on the counter? Keep baking with my homemade focaccia recipe, another delicious Italian bread to add to your pantry.
- HOMEMADE PORCHETTA – Now that you have the bread, let’s talk about the filling! Tuck slices of juicy porchetta with crispy crackling into your ciabatta for a panino worth making from scratch.
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