With its crisp, crackly crust and airy, holey crumb, ciabatta is the bread that makes every sandwich (and every bite) unforgettable.

Perfect with olive oil, as a sandwich base, or just warm with butter — there’s nothing quite like it. Want to bring the bakery home? Try making ciabatta yourself — it’s easier than you think!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

For the biga (pre-ferment)

1 cup (125 g) bread flour

½ cup (120 ml) water, room temperature

⅛ teaspoon instant yeast

For the dough

All of the biga

2 cups (250 g) bread flour

1 teaspoon salt

¾ teaspoon instant yeast

¾ cup (180 ml) water, room temperature

1 tablespoon olive oil

Make the biga (the night before)

In a medium bowl, mix the bread flour, water, and yeast until smooth.Cover loosely with plastic wrap and let it sit at room temperature overnight (at least 12 hours).

In a large bowl, add the biga, bread flour, salt, yeast, and water. Mix everything together with a wooden spoon or your hand until well combined and sticky. Add the olive oil and mix again until incorporated.

The dough will be very sticky and loose.

Instead of traditional kneading, perform stretch and folds:Let the dough rest for 30 minutes, then with wet hands, lift and fold one side over the other (stretching gently).

Rotate the bowl 90 degrees and repeat. Do this 4 times (every 30 minutes) over a period of about 2 hours.

After the final fold, let the dough rest for another 30 minutes.Generously flour your work surface and gently tip the dough out.

With floured hands, shape the dough into a rectangle or oval. Handle gently to preserve air bubbles.

Transfer the shaped dough to a parchment-lined baking sheet.

Cover loosely with a cloth and let rise for about 45 minutes, until puffy.

Preheat the oven to 220°C (425°F).

Lightly spray the dough with water or place a small pan of water in the oven to create steam (optional but helps with crust).

Bake for 20–25 minutes, until the bread is golden and sounds hollow when tapped.

Transfer the ciabatta to a wire rack to cool completely before slicing.-

Tips:

Bread flour works best for a chewy texture.

Don’t skip the biga — it helps develop flavor and texture.

The dough is supposed to be sticky — don’t add too much flour during shaping.