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No-Knead Ciabatta

 No-Knead Ciabatta
Ciabatta means slipper in Italian and the loaf resembles a well-worn slipper. This artisan bread has a firm, crispy crust and a tender, chewy crumb with a coarse texture.—Taste of Home Test Kitchen
12 ServingsPrep: 30 min. + rising Bake: 25 min. + cooling


  • 2-1/4 cups bread flour, divided
  • 1 cup cool water (55° to 65°)
  • 1/4 teaspoon active dry yeast
  • 3/4 teaspoon salt
  • 2 tablespoons olive oil


  • In a small bowl, combine 2 cups flour, water and yeast. Cover tightly
  • with plastic wrap and let stand until more than doubled in size and
  • bubbles are present on surface, 12 to 18 hours. Combine salt and
  • remaining flour; stir salt mixture and oil into dough.
  • Turn dough onto a well-floured baking sheet; gently press with a
  • spatula into a 10-in. x 5-in. loaf. Cover and let rise at room
  • temperature for 2 hours or until dough holds an indentation when
  • gently pressed (loaf will slightly increase in size).
  • Arrange one oven rack at lowest rack setting; place second rack in
  • middle of oven. Place an oven-safe skillet on bottom rack; preheat
  • oven and skillet to 475°. Meanwhile, in a small saucepan, bring
  • 2 cups water to a boil.
  • Wearing oven mitts, place bread on top rack. Pull bottom rack out by
  • 6-8 in.; add boiling water to skillet. (Work quickly and carefully,
  • pouring water away from you. Don't worry if some water is left in
  • the saucepan.) Carefully slide bottom rack back into place; quickly
  • close door to trap steam in oven.
  • Reduce heat to 425°; bake for 10 minutes. Remove skillet from

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No-Knead Ciabatta (continued)

Directions (continued)

  • oven; bake bread 12-15 minutes longer or until deep golden brown and
  • bread sounds hollow when tapped on the bottom. Cool on a wire rack.
  • Yield: 1 loaf (12 slices).
Editor's Note: This recipe was tested with a cast-iron skillet. If using a different type of pan, confirm that it is oven-safe to 475°.
Nutritional Facts: 1 slice equals 95 calories, 2 g fat (trace saturated fat), 0 cholesterol, 148 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.