Garlic Ciabatta Bread Recipe

Prepare the sponge (optional quick poolish)

Warm 3/4 cup of the water to about 100–105°F (warm to the touch). In a large mixing bowl, sprinkle the yeast and sugar over the warm water. Stir lightly and let sit 5–10 minutes until foamy. (If using instant yeast, mix directly into flour and skip the rest of this step.)

Mix dough

Add the bread flour and 1 teaspoon of the salt to the bowl with the activated yeast. Add the remaining water (about 1 cup) gradually while stirring with a wooden spoon or dough hook on low. Add 1 tablespoon olive oil. Mix until a shaggy, sticky dough forms - it will be wetter than sandwich bread dough (high hydration).

Bulk fermentation and folds

Cover the bowl with plastic wrap or a damp towel. Let the dough rest at room temperature for 30 minutes. Perform a series of stretch-and-folds every 30 minutes for a total of 3 sets (over 1.5 hours): wet your hand, lift one side of the dough and fold it over itself, rotating the bowl 90°, repeat until you've folded all four sides. After the last fold, cover and let rise until roughly doubled in volume, about 1–2 hours depending on room temperature.

Shape

Turn the dough gently onto a lightly floured surface. Be gentle to preserve air pockets. Divide dough into two equal portions. Lightly shape each portion into a rectangular/oval ciabatta loaf by folding the edges under once to create surface tension, being careful not to deflate too much.

Second rise

Dust a baking sheet or couche with cornmeal or semolina. Place shaped loaves seam-side down on the sheet, leaving space between. Cover loosely with oiled plastic wrap or a damp towel and let proof for 45–60 minutes until puffy (they will not double). Meanwhile, preheat oven to 475°F (245°C) with a baking stone or inverted sheet on a middle rack; place a small metal pan on the bottom rack for steam.

While dough is doing its second rise, make the garlic herb butter. In a small bowl combine the softened butter, minced garlic, chopped parsley, chopped basil/oregano, 1/2 tsp salt, black pepper, and grated Parmesan if using. Mix thoroughly until smooth and evenly combined. Taste and adjust seasoning. Transfer to the refrigerator to keep slightly firm but spreadable.

Create steam and score

When the oven is fully preheated, transfer the loaves (on the parchment or dusted sheet) onto the hot baking stone or inverted sheet. Immediately pour 1 cup of very hot water into the bottom pan to create steam and quickly close the oven door. Score the tops of the loaves lightly with a sharp blade if desired to control expansion.

Bake

Bake at 475°F (245°C) for 12 minutes with steam, then remove the bottom pan (stop steam) and reduce oven temperature to 430°F (220°C). Continue baking for 8–12 minutes more until the crust is deep golden brown and the internal temperature reaches about 205–210°F (96–99°C). Total bake time ~20–25 minutes depending on oven and loaf size.

Rest

Transfer the baked loaves to a wire rack and let cool 10 minutes until just warm (not piping hot) before applying butter. This allows crumb to set.

Apply garlic butter and finish

Brush the warm loaves lightly with 1 tablespoon extra virgin olive oil. Using a spatula, spread the garlic herb butter over the top of each loaf so it melts into the crust. Sprinkle coarse sea salt or flaky salt evenly over the top. If desired, return to the oven for 2–3 minutes at 350°F (175°C) just to set the butter and slightly crisp the top (optional).

Serve

Slice or tear the ciabatta and serve warm. Garlic on the surface will be fragrant and meld with the open, airy crumb. Leftovers keep well wrapped at room temperature for 2 days or frozen for up to 1 month.