You might also like these recipes for Italian bread and Tuscan bread. Ciabatta is my favorite Italian bread, but it is not always the easiest and quickest bread to make, even for a seasoned baker. The dough is rather wet and sticky and can seem impossible to work with when you’re new to the process, but that wet stickiness is also vital to the light, bubbly, airy texture of this bread. This also is a bread that requires some planning ahead because you need to let the starter stand overnight or at least several hours. And planning ahead is not my favorite thing to do. I was resigned to making ciabatta only when I have the time, which is not often, until I came upon a great technique that cuts down the waiting significantly. Check to get new recipe updates by email.
The initial rise time for this ciabatta is under two hours, and the second rise is just about an hour. So in under four hours, including prep and baking time, you are rewarded with a fluffy, crusty, delicious bread that you won’t be able to stop dunking in olive oil and popping into your mouth.
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