Easy Sourdough Ciabatta Recipe (Italian-Style Bread)

If there is one sourdough bread that feels almost unfairly easy compared to how impressive it looks, it’s sourdough ciabatta.

Light, beautifully fermented, and just olive-oily enough to taste luxurious even with nothing more than good butter, this Italian-style sourdough ciabatta bread is the kind of loaf you “accidentally” eat half of while it’s still warm.

Its signature open, holey crumb makes it perfect as ciabatta sandwich bread – especially for Italian-style panini and caprese – and it also happens to be one of the most beginner-friendly sourdough ciabatta recipes you can bake at home.

In this guide, we’ll cover:

• What ciabatta bread is and where it comes from

• Why sourdough ciabatta is worth the long fermentation

• A beginner-friendly, easy sourdough ciabatta recipe

• An advanced high-hydration version for extra open crumb

• A quick ciabatta vs sourdough vs focaccia comparison

• Classic Italian sandwich ideas

• Timeline, troubleshooting, storage, and freezing tips

What is ciabatta bread?

Ciabatta is a relatively modern Italian bread: an elongated, “slipper-shaped” loaf with a thin, crisp crust and a very open, irregular crumb. The word ciabatta literally means "slipper" in Italian, referring to its relaxed, flat shape.

Traditional Italian ciabatta is made from a high-hydration dough and often uses a biga, an Italian pre-ferment made with flour, water, and a tiny amount of yeast. The biga ferments for many hours, developing flavor and helping create those large, glossy holes inside the bread.

In this sourdough ciabatta bread recipe, we skip commercial yeast and biga and rely wholly on natural sourdough starter.

You still get:

• A thin, crisp crust

• Light, chewy texture

• Irregular, open crumb

- but with the deeper flavor and gentle acidity of sourdough.

Why bake sourdough ciabatta?

If you already bake classic sourdough boules or batards, you might wonder if you really need another Italian bread recipe.

Short answer: yes, sourdough ciabatta earns its place.

Compared to a typical round sourdough loaf:

• Ciabatta is lighter and more open-crumbed, with those dramatic holes you see in bakery loaves.

• The dough includes olive oil, which adds a delicate flavor and softer bite.

• The shape makes it ideal as Italian sandwich bread – think panini, grilled ciabatta sandwiches, caprese, or steak ciabatta.

• The method is incredibly hands-off: once the dough is mixed, you don’t fold, shape, or score each loaf in a complicated way.

On top of that, this recipe uses a long, cold fermentation (12–24 hours in the fridge), which:

• Deepens flavor

• Gives gluten time to break down

• Often makes sourdough breads more comfortable to digest for many people

If you’re curious about the health aspect of long-fermented bread, you can read more in The Health Benefits of Sourdough Bread on my site.

Hydration & difficulty: beginner vs advanced

This sourdough ciabatta dough is naturally high-hydration. The base formula is already around 80–82% hydration, which gives a soft, open crumb.

To make this recipe work for different comfort levels, we’ll clearly separate two options:

• Beginner-friendly sourdough ciabatta
  Uses the base hydration as written. The dough is wet and soft but manageable, especially with a stand mixer and a well-floured work surface.
  

• Advanced high-hydration sourdough ciabatta
  Once you feel comfortable, you can add a little extra water to push the hydration higher for an even more open, “holey” crumb. This version is trickier to handle and rewards very gentle handling and good timing.

You’ll see both options explained in the recipe steps.

Ingredients (metric + imperial)

This easy sourdough ciabatta recipe makes about 8 small ciabatta rolls, perfect for sandwiches.

For the dough

• 700 g bread flour
  – about 5¾ cups (scoop-and-level), plus extra for dusting

• 250 g active sourdough starter, 100% hydration
  – about 1 heaping cup, fed and bubbly

• 550 g water, room temperature
  – about 550 ml / 2¼ cups (for the beginner version – see advanced notes)

• 28 g fine sea salt
  – about 1½ tablespoons or 4½ teaspoons

• 4 tablespoons extra virgin olive oil
  – about 60 ml / ¼ cup, plus a little more for oiling the bowl

Equipment

• Large mixing bowl or stand mixer with dough hook

• Dough scraper or spatula

• Kitchen scale (highly recommended for any sourdough bread recipe)

• Baking sheet + parchment paper

• Clean kitchen towel or plastic wrap

Step 1 – Feed your starter

The evening before you mix your sourdough ciabatta dough:

1. Feed your sourdough starter so it’s active and at its peak when you mix the dough.

2. Aim to mix the ciabatta when the starter is bubbly, domed, and pleasantly tangy – just as you would for How to Make a Sourdough Starter from Scratch: A Foolproof Guide or How to Feed Your Sourdough Starter for Perfect Baking Results.

A strong, active starter is the foundation of any good sourdough ciabatta recipe.

Step 2 – Autolyse (flour + water rest)

Autolyse makes a high-hydration dough much easier to handle later.

1. In a large bowl (or stand mixer bowl), combine:

   • 700 g bread flour

   • 550 g water (for the beginner-friendly version)

2. Mix until no dry flour remains. The dough will look rough and shaggy.

3. Cover the bowl and let it rest at room temperature for 30–90 minutes.

This simple rest allows the flour to hydrate and the gluten to start developing. When you come back to it, the dough will already feel smoother and a bit more elastic.

Step 3 – Mix in starter, olive oil, and salt

Time to transform that shaggy dough into an actual sourdough ciabatta dough.

1. Add the active sourdough starter

   • Add 250 g active starter to the autolysed dough.

   • Mix or knead until the starter is fully incorporated and the dough looks relatively uniform.

   • With a stand mixer, this usually takes about 5 minutes on low speed.
     

2. Add the olive oil

   • Pour in 4 tablespoons (60 ml) olive oil.

   • Keep kneading until the oil is completely absorbed and the dough looks shiny and elastic.

   • At first, it will look slippery and messy – keep going until it pulls together again.
     

3. Add the salt

   • Sprinkle in 28 g fine sea salt.

   • Knead until you no longer feel grains of salt and the dough feels smooth and cohesive.

   • Plan on about 5 more minutes of kneading here.

You’re aiming for a soft, elastic, very wet dough that stretches without tearing easily. It will still stick to the bowl, but you should feel some strength and resistance when you pull it.

Note on ovens and kitchens:
Every kitchen is different. Temperature and humidity can affect how the dough feels and how quickly it ferments. Use the times as guides, but always check the dough itself.

Step 4 – Bulk fermentation: cold vs room temperature

After mixing:

1. Lightly oil a clean bowl or dough tub.

2. Transfer the dough, cover it, and let it rest for 1-2 hours at room temperature.

3. After this, choose one of two paths:
   

Option A – Beginner-friendly overnight cold fermentation (recommended)

• After the 1-2-hour rest, cover the bowl and refrigerate the dough for 12–24 hours.

• This is a slow, cold bulk fermentation:

  • Builds deeper flavor

  • Helps the gluten relax and partially break down

  • Makes timing more predictable and stress-free
    

Option B – Same-day room-temperature fermentation (no fridge)

If you prefer a same-day sourdough ciabatta:

• Leave the dough covered on the counter for about 5–6 hours, or until it has clearly risen, feels airy, and is jiggly and bubbly.

• This method depends a lot on room temperature:

  • Just a few degrees difference can change the timing by 2 or more hours.

  • Warmer kitchen = faster rise, cooler kitchen = slower.

Both methods work, but the cold-fermented sourdough ciabatta tends to have more flavor and is easier to fit into a busy day.

Step 5 – Shaping (without real shaping)

One of the best parts of ciabatta: you don’t need to shape perfect loaves. The rustic look is part of its charm.

1. If you used the cold method, take the dough out of the fridge about 1½ hours before baking so it can lose its chill slightly.

2. Generously flour your work surface. This is a high-hydration dough – flour is your friend here.

3. Gently tip the dough out of the bowl onto the counter, trying not to deflate it.

4. With floured hands, gently nudge/pull it into a rough rectangle, about 2–3 cm (1 inch) thick.

5. Flour the top of the rectangle as well.

6. Using a bench scraper or a spatula, cut the dough into 6-8 equal pieces – these will be your sourdough ciabatta rolls.
   

To transfer the pieces to the baking tray:

• Line a baking sheet with parchment.

• Slide a spatula or dough scraper under each piece and flip it onto the tray upside down, in one smooth, gentle motion.

• This preserves the bigger gas bubbles inside rather than squashing them.
  

If there’s a lot of flour on top, you can gently brush off the excess with a pastry brush, or leave it for a more rustic bakery-style look.

Step 6 – Final proof 

1. Cover the ciabatta rolls loosely with plastic wrap or a lightly damp kitchen towel.

2. Let them proof at room temperature for 1–1½ hours, until puffy and slightly jiggly when you gently shake the tray.

They won’t double in size like a typical sandwich loaf, but they should look noticeably lighter and more airy.

Step 7 – Baking with steam

While the ciabatta is proofing:

1. Preheat your oven to 230°C / 446°F.

2. Place a heatproof pan or tray on the oven floor or lowest rack to create steam.

3. Let the oven preheat for at least 20 minutes so it’s thoroughly hot.
   

To bake:

1. Put the tray of sourdough ciabatta rolls in the oven.

2. Quickly pour 100–150 ml (½–⅔ cup) of water into the lower pan, then close the door to trap the steam.

3. Bake with steam for 10 minutes.

4. After 10 minutes, open the door briefly to release steam and lower the temperature to 220°C / 428°F.

5. Bake for another 12–15 minutes, until the ciabatta is a deep golden brown.

6. If after 20 minutes total it still looks pale, switch on the fan (convection) for a few more minutes to get a darker, crispier crust.

Remember: every oven is different, so you might need to adjust time or temperature slightly to get the perfect crust in your own kitchen.

Cool the ciabatta on a wire rack… or at least try not to eat it all while it’s still hot. 

Advanced high-hydration sourdough ciabatta

Ready to level up your sourdough ciabatta recipe?

• Add 20–40 g extra water (1½–3 tablespoons) to the dough during the mixing stage (Step 2–3). Start with 20 g the first time.

• The dough will feel even looser and more fragile, especially when you tip it out and cut it.

• Use lots of flour on the surface, and be extra gentle when moving each piece to the tray.

Handled well, this advanced version rewards you with an even more dramatic open crumb – those big, shiny holes that make artisan ciabatta bread so beautiful.

Sourdough ciabatta vs bread vs focaccia – what’s the difference?

If you’re into Italian and sourdough breads, you’ve probably seen all three side by side. Here’s a quick comparison:

• Sourdough bread (classic loaf)

  • Shape: round or oval (boule or batard)

  • Crumb: from moderately open to fairly tight, depending on hydration

  • Crust: thick and deeply caramelised

  • Use: everyday bread, toast, sandwiches
    

• Sourdough ciabatta (this recipe)

  • Shape: flatter, “slipper-shaped” rolls or loaves

  • Crumb: very open, irregular holes; light and chewy

  • Crust: thinner, crisp, slightly oily from olive oil

  • Use: sandwich bread, panini, dipping in olive oil, as a side to soups and salads
    

• Focaccia (often sourdough too)

  • Shape: flat sheet bread

  • Crumb: open and airy but slightly more cake-like

  • Crust: crisp bottom, dimpled top covered in olive oil and toppings

  • Use: snack, sandwich base, appetizer with dips
    

If you love this sourdough ciabatta, you’ll probably also enjoy The Ultimate Guide to Sourdough Focaccia (Easy & Fluffy) and How to Make Homemade Sourdough Bread: A Beginner’s Guide.

Olive & sun-dried tomato variations

You can turn this Italian sourdough ciabatta into a flavored bread with almost no extra work:

• Olive sourdough ciabatta

  • Add 80–100 g pitted, chopped olives (green or black) during the second mixing phase, after the starter is incorporated and before adding the olive oil.
    

• Sun-dried tomato sourdough ciabatta

  • Add 60–80 g chopped sun-dried tomatoes in olive oil, drained well, at the same stage.
    

Fold or mix just enough to evenly distribute the add-ins, then continue with the recipe as usual. Everything else – fermentation, shaping, baking – stays the same.

How to serve sourdough ciabatta

This sourdough ciabatta bread is delicious all by itself, still slightly warm, torn into pieces.

But if you want to go full Italian:

• Simple olive oil & salt
  – Dip chunks of ciabatta into good extra virgin olive oil, finish with flaky salt, and maybe a drizzle of balsamic.
  

• Butter + flaky salt
  – The combination of olive oil in the dough and good-quality butter is simple but dangerously addictive.
  

• Classic Italian ciabatta sandwich
  – Soft cheese or cream cheese, good-quality ham, sliced cheese, crisp lettuce or rocket, and a few pieces of sun-dried tomato in olive oil.
  

• Caprese ciabatta sandwich
  – Fresh mozzarella, ripe tomatoes, basil, olive oil, salt, and pepper, pressed lightly to make a perfect ciabatta sandwich.

If you love baking bread for sandwiches, you might also enjoy The Best Sourdough Hamburger Buns and Sourdough Pull-Apart Garlic Bread.

Timeline – planning your sourdough ciabatta

A quick overview to help you plan this easy sourdough ciabatta recipe:

Day 1 – Evening

• Feed your sourdough starter.
  

Day 2 – Morning or midday

• Mix the dough (autolyse, then add starter, olive oil, and salt).

• Start bulk fermentation (1-2 hours at room temperature).

• Move dough to the fridge for 12–24 hours (or keep at room temperature for 5–6 hours for a same-day version).
  

Day 3 – Baking day (if using fridge)

• Take the dough out of the refrigerator ~1½ hours before baking.

• Gently shape and cut into ciabatta rolls.

• Final proof: 1–1½ hours.

• Bake: ~25 minutes.

• Cool slightly (if you can resist), then enjoy.
  

You can also compress parts of this into a same-day timeline by using the room-temperature bulk fermentation.

Troubleshooting sourdough ciabatta

My sourdough ciabatta turned out flat and dense.

• The dough may have been under-fermented, or the starter may not have been strong enough.

• Make sure the dough is light, bubbly, and jiggly before shaping and again before baking.

• If your sourdough often struggles to rise, check out Why Isn’t My Sourdough Rising?.
  

The dough was so sticky I couldn’t work with it.

• High hydration is normal for ciabatta, but you can:

  • Use more flour on your hands and work surface.

  • Slightly reduce the water next time until you’re more comfortable.

  • Use a dough scraper instead of your fingers to move the dough.
    

The crumb isn’t very open; there are no big holes.

• The dough was likely over-handled or under-proofed.

• Avoid pressing or squeezing during shaping. Minimal touching gives bigger holes.

• A strong gluten network helps. Posts like Folding Dough: Why It Matters and How to Do It Right can help you recognise well-developed dough, even though we don’t fold this particular recipe.
  

The flavor is too mild.

• Extend the cold fermentation closer to 24 hours.

• Make sure your starter is mature and regularly fed, as described in How to Feed, Maintain, and Strengthen Your Sourdough Starter.
  
  

Storage & freezing

Room temperature

• Keep cooled ciabatta rolls in a paper bag or loosely wrapped in a tea towel for 1–2 days.

Freezing

• Let the sourdough ciabatta cool completely.

• Freeze whole or sliced, tightly wrapped, for up to 4 months.

• Reheat from frozen at 150°C / 300°F for 10–12 minutes, until warmed through and crisp.

FAQ – Sourdough ciabatta

Is ciabatta the same as sourdough bread?

No. Ciabatta is a style of Italian bread (slipper-shaped, very open crumb). It’s often made with commercial yeast and a biga. Sourdough is a method that uses a natural starter instead of yeast. This recipe is sourdough ciabatta bread, combining the ciabatta shape and texture with sourdough fermentation.

Is sourdough ciabatta healthier than regular ciabatta?

“Healthier” depends on your body and your overall diet, but the longer fermentation and natural starter can:

• Develop flavor without extra sugar

• Help break down some gluten and starch

• Potentially make bread easier to digest

For more details, see The Health Benefits of Sourdough Bread.

Can I make this sourdough ciabatta without a stand mixer?

Yes. Use a sturdy spoon and your hands, and be patient with the kneading. Short kneading sessions with rests in between work well for this kind of wet dough.

Can I use sourdough discard for this recipe?

I don’t recommend it. For the open crumb and good rise you expect from sourdough ciabatta, you want a strong, active starter, just like in How to Make a Sourdough Starter from Scratch: A Foolproof Guide and How to Feed Your Sourdough Starter for Perfect Baking Results.

Can you freeze ciabatta bread?

Yes. This sourdough ciabatta bread freezes very well. Slice it first if you plan to use it as ciabatta sandwich bread, then freeze it in an airtight bag. Reheat in the oven, not the microwave, for the best texture.

You Might Also Like These Posts

How to Make a Sourdough Starter from Scratch: A Foolproof Guide
How to Feed Your Sourdough Starter for Perfect Baking Results
How to Feed, Maintain, and Strengthen Your Sourdough Starter
How to Make Homemade Sourdough Bread: A Beginner’s Guide
The Ultimate Guide to Sourdough Focaccia (Easy & Fluffy)