Ciabatta Loaf

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recipe by Tenina Holder

  • Time icon
    Total Time
    3hrs 30mins
  • Serves icon
  • Calories icon

Chewy crust, delicious additions, fragrant yeasty fresh bread, pass the butter please. With options to spare, get yourself organised for this recipe. Before you bake, try one of these flavourful variations, or come up with your own! **PIZZA CIABATTA LOAF**: When shaping the loaf, fold in a few chopped cherry tomatoes, kalamata olives, garlic and Italian (flat-leaf) parsley, and a good handful of grated Parmesan cheese. Dust the loaf in flour to move it onto the tray, then cover with more Parmesan. Make sure all of the inclusions are tucked inside the dough to anchor them for when you bake the loaf. You need to add an extra 5 minutes onto the baking time, as the extra ingredients create an even wetter mixture. **FIG, WALNUT AND OLIVE CIABATTA LOAF**: As above, fold in 50g each chopped dried figs, walnuts and kalamata olives.

recipe updated Nov 12, 2018


  • Dried yeast icon
    Dried yeast
  • Water icon
  • Bread flour icon
    Bread flour
  • Sea salt icon
    Sea salt
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Bread flour icon
    Bread flour
    as needed
  • Sea salt icon
    Sea salt
    as needed
  • Ice icon
    as needed


  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon TM5
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl

Step preview

  1. Fit the TM5 bowl to TM5
  2. Add dried yeast
  3. Add water
  4. Heat for approx 2min
  5. Add bread flour
  6. Add sea salt
  7. Blend for approx 10s
  8. Knead for approx 5min
  9. Let rest for approx 10min
  10. Knead for approx 3min
  11. Transfer dough to large mixing bowl
  12. Drizzle with extra virgin olive oil
  13. Cover with plastic wrap for 2h until doubled
  14. Line 2 baking sheets with parchment paper
  15. Divide dough between 2 baking sheets
  16. Pre-heat
  17. Shape
  18. Dust with bread flour lightly
  19. Sprinkle with sea salt
  20. Press gently
  21. Cover loosely with kitchen towel for 1h and let rise
  22. Bake for 15min
  23. Add ice
  24. Bake for 10min until hollow-sounding when tapped
  25. Let rest until cool
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