Italian Ciabatta Bread

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Ok, who doesn’t like bread, all warm and smelling delicious fresh out of the oven?  This Ciabatta bread can be used for panini’s, dipping in oil and herbs, smothered in butter fresh out of the oven, toast in the morning and the list could go on and on.  In other words, it’s good for just about anything!

Note: If you don’t have bread flour, and are using all-purpose flour,  add a little less than 1 tablespoon extra water for each cup of bread flour that you swap for all-purpose.

This recipe makes two loaves, trust me, if your household is anything like mine, you will need both loaves.


  •  1 1/2 Cups warm – not hot water
  • 1 1/2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 tablespoon olive oil
  •  3 1/4 cups bread flour
  • 1 1/2 teaspoons bread machine yeast


  1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.
  2. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
  3. Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3×14 inch oval.  No need to get out your measuring tape but try to get it close to this size.
  4. Place loaves on prepared sheets, dimple surface with your fingers, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
  5. Preheat oven to 425 degrees F (220 degrees C).
  6. Dimple dough for a second time, and then place loaves in the oven on the baking sheets positioned on the middle rack. Bake for 25 to 30 minutes. For a crispier crust, baking, spritz loaves with water every 5 to 10 minutes.