Easy No-Knead Ciabatta for Friday Night Food Ideas
A rustic no-knead ciabatta with a chewy, airy crumb and crisp golden crust — perfect for sandwiches, dipping, or soups.
- Prep Time: 10 minutes (plus rise time)
- Cook Time: 25 minutes
- Total Time: 20–24 hours
- Yield: 2 medium loaves 1x
Ingredients
-
500g bread flour (about 3¾ cups)
-
1½ tsp fine sea salt
-
¼ tsp instant yeast
-
400ml (1 ⅔ cups) lukewarm water
-
Extra flour for dusting
Instructions
-
In a large bowl, mix flour, salt, and yeast. Add water and stir until a sticky dough forms.
-
Cover and let rise at room temperature for 12–18 hours until bubbly and doubled.
-
Turn dough out onto floured surface. Stretch and fold each side toward center. Rest 20 minutes.
-
Divide into 2 equal portions. Shape into slipper loaves on parchment. Dust tops with flour and rest 45–60 minutes.
-
Preheat oven to 475°F with baking stone and cast iron skillet.
-
Transfer loaves on parchment to the hot stone. Add 1 cup hot water to skillet below.
-
Bake 20–25 minutes until golden and crusty. Cool before slicing.
Notes
For extra flavor, refrigerate dough after the first hour. Add herbs or olives during the folding stage. Freeze leftovers once fully cooled.