The Best & Easiest Same-Day Ciabatta Bread
This easy no-knead ciabatta bread is the best same-day bread recipe I have made from a domestic oven. There is no kneading, no overnight proving, and the whole process from start to finish takes about two and a half hours. You do need a stand mixer with a paddle attachment, but beyond that, it could not be more straightforward.
The dough is incredibly versatile. One batch makes two medium ciabatta loaves, eight paninis, or two round cheese and tomato breads. You can also split the dough and make a combination, which is what I usually do. Four paninis and one cheese and tomato bread is my go-to split.
The recipe is adapted from Ilse van der Merwe’s book Cape Mediterranean, and I developed this version using a combination of stone-ground wholewheat and white bread flour from Gideon Milling. White bread flour on its own will give you a more traditional ciabatta. When you are making something as simple as bread with flour, yeast and water, the quality of flour makes a real difference, so use the best you can find.
Tips for the Best No-Knead Ciabatta
The stand mixer does all the work here. Beat the dough on high for 7 to 8 minutes, but keep an eye on it. Once the dough starts to thicken up around the 5 to 6 minute mark, turn the speed down to medium-low. Running the mixer on high with a thick dough can make it unstable and overheat the motor.
The dough will be very wet and sticky. That is exactly how it should be. Do not be tempted to add more flour. When you tip it out onto a floured surface after proving, it will have a light, fluffy texture almost like a marshmallow. Use a fine sieve to dust flour over the surface before shaping.
Proving time depends on the temperature of your kitchen. In a warm room it can double in as little as 50 minutes. On a cold day, it may take up to 90 minutes. You are looking for the dough to more than double in size before shaping.
Preheat the oven to 230°C (446°F) towards the end of your proving time. A hot oven is essential for getting that golden, slightly crispy crust that makes ciabatta what it is.
How to Make the Cheese and Tomato Variation
If you want to turn this into a cheese and tomato bread, roast about 16 cherry tomatoes (some halved, some whole) with a drizzle of olive oil, salt and pepper at 180°C (350°F) for 15 minutes. Let them cool completely before topping the bread.
Press the dough into an oiled cast-iron skillet or onto a lined baking sheet. Drizzle olive oil over the surface, then layer grated Parmesan or Grana Padano first, followed by mature Cheddar or Gouda. Finish with the cooled roasted tomatoes and bake as directed.
Frequently Asked Questions for Ciabatta Bread
Can I make ciabatta bread without a stand mixer?
This particular recipe needs a stand mixer with a paddle attachment because the dough is too wet and sticky to work by hand. A stand mixer develops the gluten without kneading, which is what gives the bread its open, airy texture.
Why is my ciabatta dense and not airy?
The most common reason is not beating the dough long enough. It needs a full 7 to 8 minutes in the stand mixer to develop the gluten properly. Under-proving can also cause a dense result, so make sure the dough has more than doubled before shaping.
Can I use all white bread flour for ciabatta?
Yes. Using all white bread flour will give you a lighter, more traditional ciabatta with a paler crumb. The wholewheat adds flavour and a slightly more rustic texture, but either way works well.
Do I need to prove ciabatta overnight?
No. This is a same-day recipe. The dough proves in 50 to 90 minutes depending on room temperature, with no overnight step required.
Can I freeze ciabatta bread?
Yes. Wrap the cooled bread tightly in cling film and then foil. It freezes well for up to two months. Defrost at room temperature and refresh in a hot oven at 200°C (400°F) for 5 to 8 minutes to crisp up the crust.
How long does ciabatta last?
Ciabatta is best on the day it is baked. By the second day the crust softens, but it toasts well. Store in a paper bag at room temperature, not in plastic, which makes the crust go soft.
How to make an easy ciabatta video:
Serving Suggestions
Fresh ciabatta is best eaten on the day it is baked. Slice it and serve alongside soup, use it for sandwiches, or tear it apart and dip in good olive oil. The paninis are perfect for toasting in a griddle pan with fillings like mozzarella, tomato and basil, or ham and cheese.
The cheese and tomato version works brilliantly as a sharing bread at the centre of a table, served warm with a green salad alongside.
Recipe – The dough recipe makes 2 medium ciabattas, 8 paninis or 2 cheese breads (or combinations thereof)
I made 4 paninis and 1 cheese & tomato bread – adapted from Ilse van der Merwe’s book Cape Mediterranean
Easy No-Knead Ciabatta Bread Recipe
Ingredients
Easy stand mixer ciabatta recipe:
- 380 g Gideon Milling white bread flour
- 120 g Gideon Milling – whole-wheat flour
- 1 1/2 tsp instant yeast
- 1 1/2 tsp fine salt
- 1 Tbsp caster sugar
- 500 ml luke warm water
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add all the dry ingredients. Mix briefly to combine.
- While the machine is on low, slowly add the lukewarm water. Once it is incorporated turn the speed up to high and beat for 7 – 8 minutes. Make sure you watch this as you will need to turn the speed down to medium-low once the dough thickens up (approx 5 – 6 mins in). The mixer could become unstable at high speed and the motor could overheat.
- After the dough has been beaten, scrape any excess off that is stuck to the paddle and drop it back into the bowl and cover with cling film and a tea towel. Place in a warm spot until it has more than doubled in size (about 50 mins – 90 mins depending on room temperature).
- Towards the end of your proving time, preheat the oven to 230C / 446F and if you are making the cheesy bread, you could preheat a cast-iron skillet (optional).
Tip the dough out onto a well-floured surface. It will have a very light and fluffy texture that is similar to a marshmallow. Dust the surface of the dough with flour using a small sieve to evenly distribute it. Shape your dough as follows:
- Cut in half and stretch the 2 pieces into a rectangular shape to make 2 medium ciabatta loaves.
- Divide the dough into 8 even pieces to make paninis and shape it accordingly.
- Cut in half and stretch the 2 pieces into a round shape to make 2 medium round cheese & tomato bread (or free form into any shape you prefer. This can be made on a large oven tray lined with non-stick paper).
- To make 1 cheese bread and 4 panini divide into 60/40 bread using 60% to make the bread and the rest to be divided to make the 4 panini and shape accordingly (this will depend on the size of bread you would like to get).
- If you are making cheese & tomato bread in a skillet – drizzle olive oil lightly over the bottom and press the dough into the pan until flattened out. Or simply place it on a lined baking sheet drizzled with olive oil. Drizzle olive oil over the bread and then top first with the mature hard cheese (Parmesan) followed by the grated softer cheese. Finally, place the roasted and cooled tomatoes over the surface. * see baking instructions below
- Bake the bread for 20 – 25 minutes. 20 minutes for the panini and 25 minutes for the larger bread. The crust should be golden brown and a little crispy.
Notes
You might also like these bread recipes:
No-Knead Focaccia Shallot Pissaladière
A perfect and easy whole-wheat bread recipe
Possibly the best banana bread ever
Irish soda bread with rosemary & onion
Easy cheese & onion bread with red pepper pesto
*This post is proudly sponsored by Gideon Milling
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