Garlic Ciabatta
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Medium
Making homemade garlic ciabatta is one of my favorite weekend projects because it's surprisingly simple and comes together in just about an hour. There's something magical about the combination of roasted garlic and fresh herbs that fills your kitchen with the most incredible aroma. Garlic itself is a true nutritional powerhouse, packed with vitamins and compounds that support heart health and immunity. What I love most is how inexpensive this bread is to make compared to bakery versions, yet it tastes absolutely spectacular. The dough requires minimal hands on time, so you can prep it and let it do its thing while you relax. Trust me, once you taste this warm from the oven with a drizzle of olive oil, you'll never look at store bought ciabatta the same way again.
Ella x
Ingredients
- 500 gstrong bread flour
- 350 mlwarm water
- 10 gsalt
- 7 ginstant yeast
- 60 mlextra virgin olive oil(divided)
- 8garlic cloves(minced)
- 15 gfresh rosemary(chopped)
- 10 gfresh thyme(chopped)
- 5 gsea salt flakes(for topping)
- 2 gblack pepper(freshly ground)
Detail level
Instructions
- 1
Mix warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy, then add bread flour and salt. Stir until a shaggy dough forms.
Tip: Don't skip the foaming step—it ensures your yeast is active.
- 2
Knead the dough for 8-10 minutes by hand or use a stand mixer until smooth and elastic. Gradually incorporate 30ml of olive oil while kneading.
Tip: The dough will be slightly sticky, which is normal for ciabatta—resist adding extra flour.
- 3
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 90 minutes until roughly doubled in size.
Tip: Ciabatta benefits from a long, slow rise for better flavour development.
- 4
Heat the remaining 30ml olive oil in a small pan over low heat. Add minced garlic and cook gently for 3-4 minutes until golden and fragrant, being careful not to burn it. Stir in rosemary and thyme, then remove from heat.
Tip: Infusing the oil with herbs early ensures maximum flavour distribution.
- 5
Turn dough onto a lightly oiled surface and gently stretch into a rectangular shape about 25cm x 35cm. Drizzle the garlic herb oil over the dough and fold gently to distribute, being careful not to deflate.
Tip: Handle the dough gently—over-working it will lose the characteristic airy crumb.
- 6
Place dough on a parchment-lined baking tray, reshape slightly if needed, and let rise for 45 minutes covered. Preheat oven to 220°C.
Tip: The second rise should be noticeably puffy but not completely doubled.
- 7
Using wet fingers, dimple the surface of the dough all over, creating the classic ciabatta texture. Sprinkle generously with sea salt flakes and black pepper.
Tip: The dimpling helps create pockets of air and prevents large bubbles from forming during baking.
- 8
Bake for 30-35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack for at least 15 minutes before slicing.
Tip: Resist cutting into the loaf while hot—the interior is still setting and will be easier to slice when cooled slightly.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.