There’s nothing quite like fresh bread machine ciabatta with its airy holes and crispy crust. This bread machine ciabatta recipe creates authentic Italian-style bread without the fuss of traditional methods, perfect for sandwiches or dipping in olive oil.
SERVES: 4 | PREP: 15 MIN | COOK: 30 MIN | TOTAL: 2 HR 45 MIN
Ingredients
Bread Machine Dough
| Ingredient | Amount |
|---|---|
| Warm water (90-100°F) | 1¼ cups |
| Olive oil | 2 tablespoons |
| Honey | 1 teaspoon |
| Bread flour | 3 cups |
| Salt | 1½ teaspoons |
| Active dry yeast | 2 teaspoons |
Finishing Touches
| Ingredient | Amount |
|---|---|
| Extra flour for dusting | ¼ cup |
| Olive oil spray | As needed |
Step-by-Step Instructions
Phase 1: Preparing the Dough (5 minutes)
Step 1: Check your water temperature with a thermometer. It should feel warm to the touch but not hot (90-100°F exactly). Water that’s too hot kills the yeast, while cold water won’t activate it properly.
Step 2: Pour the warm water into your bread machine pan first. This protects the yeast from direct contact with salt, which can slow down rising.
Step 3: Add the olive oil and honey to the water. The honey feeds the yeast and helps create that golden crust we love.
Step 4: Measure your bread flour by spooning it into the measuring cup and leveling it off. Don’t pack it down. Add all 3 cups to the pan.
Step 5: Sprinkle the salt over the flour on one side of the pan. Place the yeast on the opposite side. Keep them separated because salt can inhibit yeast activity if they touch directly.
Step 6: Close the lid and select the “Dough” cycle on your bread machine. This typically takes 90 minutes. The machine will mix, knead, and give the dough its first rise.
Phase 2: Shaping the Ciabatta (10 minutes)
Step 7: When the dough cycle finishes, your dough should look puffy and smell slightly yeasty. Prepare a large baking sheet by lining it with parchment paper and dusting it generously with flour.
Step 8: Turn the dough out onto a well-floured work surface. The dough will be sticky and wet – this is correct for ciabatta. Don’t add extra flour beyond what’s needed to handle it.
Step 9: Gently pat the dough into a rectangle about 10×6 inches. Use your fingertips, not a rolling pin, to preserve those air bubbles that create ciabatta’s signature holes.
Step 10: Cut the rectangle into 4 equal pieces using a sharp knife or bench scraper. Each piece will become one serving of bread.
Step 11: Transfer each piece to your prepared baking sheet, spacing them 2 inches apart. Gently stretch each piece to about 5 inches long. They’ll look rustic and uneven – that’s authentic ciabatta style.
Step 12: Dust the tops lightly with flour. Cover loosely with a clean kitchen towel and let rest for 30 minutes. They should puff up slightly but won’t double in size.
Phase 3: Baking (30 minutes)
Step 13: About 15 minutes before baking, preheat your oven to 425°F. Place an empty metal pan on the bottom rack – we’ll use this for steam.
Step 14: Just before the 30-minute rest is up, boil 1 cup of water in your kettle or microwave.
Step 15: Uncover the ciabatta. Use your fingertips to dimple the surface of each piece, pressing gently to create those characteristic ciabatta indentations.
Step 16: Spray the tops lightly with olive oil spray. This creates the crispy, golden crust.
Step 17: Slide the baking sheet onto the middle oven rack. Immediately pour the boiling water into the hot pan on the bottom rack. Quickly close the oven door to trap the steam.
Step 18: Bake for 20-25 minutes until the ciabatta turns golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 200°F.
Step 19: Remove from the oven and transfer the bread to a cooling rack immediately. Let cool for at least 10 minutes before slicing. This cooling time lets the interior finish cooking and prevents gummy texture.
Step 20: Slice each ciabatta horizontally for sandwiches, or tear into chunks for serving with soup or salads.
Chef’s Notes
Hydration is Key: This bread machine ciabatta dough is wetter than regular bread dough. That high water content creates the open crumb structure. Resist adding extra flour.
Steam Creates Crust: The steam from the water pan helps create that crispy, crackly crust while keeping the inside soft. Don’t skip this step.
Timing Matters: Let your ciabatta cool before cutting. Slicing too early releases steam and makes the interior gummy. Patience pays off here.
Flour Power: Bread flour’s higher protein content creates better structure than all-purpose flour. It’s worth buying for this recipe.
Nutrition Information (Per Serving)
Calories: 320
Protein: 10g
Carbohydrates: 58g
Fat: 5g
Fiber: 2g
Sodium: 440mg
Creative Variations
Rosemary Garlic Ciabatta: Mix 2 tablespoons chopped fresh rosemary and 3 minced garlic cloves into the dough during the last 5 minutes of the kneading cycle. Perfect for pairing with pasta dishes or creating gourmet sandwiches. If you love herb breads, try our bread machine apple cinnamon bread for a sweet twist.
Whole Wheat Ciabatta: Replace 1 cup of bread flour with whole wheat flour. Add an extra 2 tablespoons of water since whole wheat absorbs more liquid. This creates a nuttier flavor and denser texture.
Olive Ciabatta: Fold in ½ cup chopped kalamata olives after the kneading cycle completes. The briny flavor makes incredible sandwich bread or appetizer pieces.
Cheese Ciabatta: Add ¾ cup shredded parmesan cheese during the last 5 minutes of kneading. This creates a savory bread that’s amazing for breakfast sandwiches. For more bread machine ideas with sweet flavors, check out our bread machine cinnamon rolls.
Storage & Reheating
Room Temperature: Store in a paper bag or bread box for up to 2 days. Plastic bags make the crust soft, so avoid them if you want to maintain crispiness.
Freezing: Wrap individual pieces tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for 2 hours.
Reheating: Preheat oven to 350°F. Spray the ciabatta lightly with water and warm for 5-7 minutes until crispy again. This revives day-old bread beautifully.
Best Practice: Ciabatta tastes best the day it’s made. Plan to bake it when you’ll eat it for maximum flavor and texture.
Troubleshooting Common Problems
Problem 1: Dense, Heavy Bread
Your water was probably too cold, preventing proper yeast activation. Always check water temperature with a thermometer. The dough should also look puffy and doubled after the dough cycle – if it didn’t, your yeast might be expired.
Problem 2: Dough Too Sticky to Handle
Ciabatta dough is naturally sticky, but if it’s unmanageable, flour your hands generously rather than adding flour to the dough itself. Work quickly and use a bench scraper to help move the dough around.
Problem 3: No Large Holes in the Crumb
You likely deflated the dough too much when shaping. Handle it gently, using pats instead of pressing. Also make sure you’re using bread flour, not all-purpose, which doesn’t create the same structure.
Problem 4: Pale, Soft Crust
This happens when you skip the steam step or your oven wasn’t hot enough. Always preheat fully to 425°F and use that water pan for steam. Spray with olive oil before baking for extra browning.
Problem 5: Gummy Interior
You cut the bread too soon. Ciabatta needs at least 10 minutes cooling time for the interior to set. The bread continues cooking as it cools, so patience here is essential.
Equipment Essentials
- Bread machine (any model with a dough cycle)
- Large baking sheet (at least 13×18 inches)
- Parchment paper
- Instant-read thermometer (for water and bread)
- Metal pan (for creating steam in oven)
- Bench scraper (optional but helpful)
- Cooling rack
- Sharp serrated knife (for slicing)
- Kitchen towel (for covering dough)
- Olive oil spray bottle
Shopping List
Baking Aisle
- Bread flour (3 cups)
- Active dry yeast (1 packet)
- Olive oil spray
Condiments/Oils
- Olive oil (2 tablespoons)
- Honey (1 teaspoon)
Pantry Staples
- Salt
Already at Home
- Water
Success Secrets
1. Temperature is Everything: Water between 90-100°F activates yeast perfectly. Too hot kills it, too cold slows it down. Use a thermometer instead of guessing.
2. Don’t Fight the Stickiness: Wet dough creates those beautiful air pockets. Flour your hands and work surface, but keep the dough itself sticky.
3. Steam is Your Friend: That water pan creates professional bakery-style crust. The steam keeps the outside soft initially, allowing maximum oven spring before the crust sets.
4. Gentle Handling Wins: Ciabatta dough is delicate. Pat instead of punch, stretch instead of roll. Every rough movement squeezes out the air bubbles you worked hard to create.
5. Cool Completely for Sandwiches: If you’re making sandwiches, wait until the ciabatta is completely cool. Warm bread tears and becomes mushy when you add fillings. Room temperature bread slices cleanly and holds up better.
This bread machine ciabatta brings artisan bakery quality to your kitchen with minimal effort. The crispy crust and airy interior make every bite worth the wait.
