Garlic Ciabatta Bread Recipe

Activate yeast

In a medium bowl, combine warm water (1.5 cups) and sugar/honey (1 tsp). Sprinkle the active dry yeast (2 tsp) over the surface, stir gently, and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—start again with fresh yeast.

Mix dough

In a large bowl, whisk together bread flour (3.5 cups) and salt (2 tsp). Make a well in the center and pour in the foamy yeast mixture and olive oil (2 tbs). Using a wooden spoon or dough scraper, mix until a wet, shaggy dough forms. The dough should be sticky — ciabatta is a high-hydration dough.

First rise (bulk fermentation)

Cover the bowl tightly with plastic wrap or a damp towel and let the dough rise at room temperature (around 75°F / 24°C) for 60–90 minutes, until roughly doubled and bubbly.

Stretch and fold (optional, for structure)

Lightly flour your work surface (about 1/4 cup flour) and scrape the dough onto it. With lightly floured hands, perform 3 gentle stretch-and-folds: pick up one side of the dough, stretch it up and fold it over the center, rotate 90°, repeat. Do this every 20 minutes during the first hour (total 2–3 sets) if desired. Do not overwork — keep it loose and airy.

Second rise (bench rest)

After shaping (see below), let the loaves rest for a final 30–45 minutes to rise and relax before baking.

Prepare pan and work surface

Preheat oven to 450°F (230°C) at least 30 minutes before baking, with a baking stone or an inverted heavy sheet pan on the middle rack if available. Dust another baking sheet or parchment with cornmeal or semolina (1 tbs).

Shape ciabatta

Turn the risen dough onto a generously floured surface (use the 1/4 cup flour). Gently flatten into a rectangle about 1"–1.5" thick, handling very gently to preserve air pockets. Fold the long edges toward the center once, then flip the dough seam-side down and, using a bench scraper, divide into two equal pieces. Transfer each piece carefully onto the prepared, cornmeal-dusted sheet/pan. Keep handling minimal to retain airy crumb.

Prepare garlic butter

In a small saucepan or microwave-safe bowl, melt unsalted butter (4 tbs). Stir in minced garlic (3 tsp), chopped parsley (2 tbs), salt (1/2 tsp), and black pepper (1/4 tsp). If making the cheesy version, stir in grated Parmesan (1/2 cup) to the butter mixture or reserve Parmesan to sprinkle later. For mozzarella topping, have shredded mozzarella (1 cup) ready to add just before baking completes.

Brush loaves

Brush the garlic butter mixture over the surface of each ciabatta loaf, allowing some to drip into crevices. If using Parmesan, sprinkle some on top now (reserve a bit for finishing). If planning to add shredded mozzarella, wait until the last 6–8 minutes of baking to add so it melts but doesn’t brown too much.

Bake with steam

Place the prepared loaves on the hot stone or inverted sheet pan in the preheated 450°F oven. To create steam, place a shallow metal pan on the rack below and pour 1 cup hot water into it immediately after sliding in the bread, or spray the oven walls with water 2–3 times quickly. Bake for 18–22 minutes: loaves should be golden brown and sound hollow when tapped.

Add mozzarella (if using)

If using shredded mozzarella, remove the loaves about 6–8 minutes before the end of baking, quickly scatter the mozzarella evenly over the tops, and return to the oven to finish baking until cheese is melted and bread is golden (6–8 minutes).

Finish and rest

When done, remove the loaves to a wire rack. Drizzle a little olive oil (1 tbs) over the tops and sprinkle remaining chopped parsley and reserved Parmesan if desired. Let rest 15–20 minutes before slicing so the crumb sets. Serve warm.