Learn to Make an Easy and Delicious Italian Bread

This bread is known under the name "ciabatta bread" which is the way to specifically refer to this specific bakery item.
Learn to Make an Easy and Delicious Italian Bread

Last update: 20 January, 2020

Who doesn’t know that Italy is also famous for their excellent bread makers? They’re magnificent with gastronomy, which was to be expected.

Today, you will learn how to make Italian bread from scratch in a simple but amazing way.

This bread is called “ciabatta bread.”

Italian Bread

The Truth about Bread

Surely, you’ve read in many different places that eating pan could be “dangerous for your health,” that it makes you gain weight, or that it’s filled with carbohydrates, fats, and refined flour.

To be completely honest, this isn’t always the case.

In reality, it’s important to analyze what carbohydrates are and how many there actually are in refined flour. Additionally, we recommend remembering that the key to all of this is in the portion sizes and your daily routine.

Consuming this type of bread or any other, including if it’s sweet or accompanied by other ingredients such as chocolate or merengue, doesn’t make it dangerous or “bad”. What you should keep in mind is the quantity, the approximate amount of calories you ingest every day, and how you usually choose your foods.

Now that we’ve cleared up this important topic, we’ll the perfect technique to make Italian bread in your own kitchen.

To achieve this satisfactory result, you should follow the following steps. Keep in mind that this process is a little bit challenging, but it’s worth it when you see the finished product of your delicious Italian bread.

How You Can Make Italian Bread at Home

Tricks to make Delicious Italian Bread

Tricks to make Delicious Italian Bread

Before showing you the instructions on how to make this kind of bread, it’s important to mention a series of tips and little tricks that you should consider when you’re making the dough.

Unlike making traditional bread, Italian bread has a particular feature that makes it exceptional. To make this bread a success, you’ll need a very moist dough. Therefore, making it isn’t as conventional as you might have originally thought.

In this case, the real trick is in the fermentationhelping with the flavor as well as the texture. You should leave at least 12 hours to let the yeast do what it needs to do.

Don’t worry, now you’ll find out how you can do this at home. It’s a lot easier than what you’re probably thinking. However, you’ll need to be patient. As you can see, this isn’t a recipe that you can make in 20 minutes.


  • 3 cups of wheat flour (360 g)
  • 1 cup of water (250 ml)
  • 1 tablespoon of dry yeast (15 g)
  • 3 tablespoons of salt (45 g)
  • 2 tablespoons of honey (50 g)


  • First, you’ll need 2 types of doughThe first quires at least 12 hours for it to be properly fermented, and the second the following day.
  • You can’t leave out this step. If you skip it, you won’t get the flavor of Italian bread.
  • Make the first dough by mixing the wheat flower, water, yeast and salt. Without over-mixing, let it sit covered with a rag all night for it to rise.
  • The next day, it will be time to make the other dough.
  • Then, do the same thing: add the wheat flour to the bowl, along with water, yeast, and salt. Let this sit for 3 hours.
  • Once the indicated time has passed, knead the dough a little with your hands and add the honey.
  • Then, let the dough rise uncovered for 20 minutes before putting it in the oven.
  • If you notice that it’s dry or cracks easily, don’t try to fix it by adding more water or flour. Let it sit as it is.
  • Preheat the oven to 425ºF/220ºC.
  • Then, put the dough in a rectangular bread pan.
  • Bake it for 30 minutes. When you see that it’s risen and has a nice golden brown color, give it a few taps.
  • If the bread sounds hollow, it’s a sign that it’s done and ready to eat.
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  • Ciabatta. (s.f.). En Wikipedia. Recuperado el 24 de mayo de 2018 de https://es.wikipedia.org/wiki/Ciabatta
  • Prodotti tipici, Ciabatta polesana., su Bollettino Ufficiale della Regione del Veneto, nº 37, 22 aprile 2016. URL consultato il 30 gennaio 2017.
  •  Sul certificato di nascita è impressa la data del, Il Gazzettino, 20 settembre 2014. URL consultato il 30 gennaio 2017.
  • Per gli amanti del pane fatto in casa: la ricetta made in Veneto della Ciabatta, PadovaOggi, 23 giugno 2016. URL consultato il 30 gennaio 2017.