No-Knead Ciabatta – Rustic, Airy & Bakery-Style at Home
This no-knead ciabatta bread is chewy, airy, and crisp on the outside — all with minimal effort. Perfect for sandwiches, dipping, or serving alongside your favorite meals.
Ingredients
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3½ cups (440g) all-purpose or bread flour
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1½ tsp salt
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½ tsp instant yeast
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1¾ cups (420ml) lukewarm water
Instructions
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In a large bowl, whisk flour, salt, and yeast. Add water and mix until sticky dough forms.
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Cover and let rest at room temperature for 12–18 hours, until doubled and bubbly.
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Turn dough onto floured surface, fold over once or twice, and cut in half. Shape gently into rectangles.
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Place on floured parchment or cloth. Cover and rest 45–60 minutes.
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Preheat oven to 450°F with baking stone or sheet inside.
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Transfer loaves with parchment into oven. Bake 22–28 minutes until golden and hollow-sounding.
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Cool on rack before slicing.
Notes
Do not knead the dough — minimal handling is key. Add herbs or garlic during shaping if desired. Freeze leftovers in slices for quick toast.