Name: ITALIAN CIABATTA BREAD PAUL HOLLYWOOD
Prep time: PT-488538H57M58S
Cook time: 25 min
Total time: PT-488538H57M58S
Cuisine: Italian
Ingredients: 500 g (4 cups) strong white bread flour plus extra for dusting; 10 g (0.35 oz) fine sea salt; 10 g (0.35 oz) instant yeast; 40 ml (1.35 floz) olive oil; 400 ml (1.69 cups) tepid water; Fine semolina for dusting optional

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There’s something magical about the smell of fresh bread filling your kitchen – that warm, yeasty aroma that makes everything feel like home. This Italian Ciabatta Bread Paul Hollywood recipe has been captivating bakers everywhere, and honestly? I get it. The rustic, dimpled crust and those gorgeous air pockets inside make it look way fancier than it actually is to make.

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This is ciabatta at its most beautiful – chewy, crusty, with that signature open crumb that’s perfect for sopping up olive oil or building the dreamiest sandwiches. You’ll need just bread flour, water, yeast, salt, and a little patience for those slow rises that create all that flavor. Think of it as the laid-back cousin of a French baguette – easier to shape, more forgiving, but just as impressive. The full recipe instructions are detailed below to ensure success.

I’ve been tweaking bread recipes for years, always chasing that perfect balance between crispy crust and tender inside. After testing this one about six times (my family wasn’t complaining), I found the secret to getting those beautiful irregular holes every time: a very wet dough and minimal handling. Trust me, once you nail this technique, you’ll never buy store-bought ciabatta again.

Why You’ll Fall in Love with This Italian Ciabatta Bread Paul Hollywood Style

This isn’t just bread – it’s a project that transforms your kitchen into a mini Italian bakery. The beauty of Paul Hollywood’s approach lies in how he simplifies what seems intimidating. You’re working with a sticky, high-hydration dough that magically becomes those gorgeous, rustic loaves with their signature open crumb and crispy crust.

What makes this recipe so forgiving is that imperfection is actually the goal. Those irregular air pockets and slightly wonky shapes? That’s authentic ciabatta. The dough does most of the work during its long, slow rise, developing complex flavors while you continue your day.

Minimal hands-on time: Just mix, rest, and shape – ideal for relaxed weekend baking
Impressive results: Your home will smell like a European bakery
Versatile outcome: Perfect for sandwiches, bruschetta, or dunking in olive oil

Essential Ingredients and Tools for Success

The ingredient list reads like poetry in its simplicity – strong white bread flour, instant yeast, salt, olive oil, and water. That’s all you need. The magic lies in the technique and timing. This recipe proves that extraordinary bread doesn’t need exotic ingredients, just precision and care.

Your most important tool? A large square plastic container for the initial rise. This isn’t just Paul Hollywood being particular – the square shape encourages the dough to spread evenly and form a consistent structure, which translates into a better loaf shape later on.

Ingredients for Italian Ciabatta Bread Paul Hollywood recipe: rustic torn loaf on white napkin next to glass of water

Essential Tools	Why You Need It	Easy Substitute
Stand mixer with dough hook	Handles wet, sticky dough thoroughly and efficiently	Mix by hand (add 5–10 extra minutes and arm muscle)
Large square container	Helps dough maintain shape during rise	Use a rectangular casserole dish or glass baking tray
Bench scraper	Makes handling wet dough cleaner and easier	Large flat spatula or lightly floured hands
Fine semolina	Reduces sticking and adds a rustic crunch	Flour works well in a pinch

The Step-by-Step Magic Behind Paul Hollywood Ciabatta

The first time I made this bread, I was surprised by how wet the dough was – almost like a thick pancake batter. But that’s exactly what you want. This high hydration level is what forms the stunning air pockets and gives ciabatta that irresistible chew. Avoid the instinct to add extra flour; embrace the stickiness.

After the dough rises, gently tip it onto a floured surface. Handle it as though you’re cradling something fragile – because you are. All those glorious air bubbles you worked so hard to create? You want to keep them intact. Think focused stretching, not heavy kneading.

Mixing phase: Start slowly, incorporate water gradually, then mix until smooth and stretchy (5–8 minutes)
First rise: Let dough double or triple in size – expect 1–3 hours depending on room temp
Shaping: Dust working surface well, divide dough into four loaves, stretch lightly lengthwise
Final rest: Leave loaves uncovered for 10 minutes before baking – this promotes crust formation

Timing Your Bake Day Perfectly

Planning a successful bake day is key to quality results. While hands-on time is minimal, you’ll need to be present for some important moments especially during shaping and baking. I recommend beginning in the morning on a weekend when you’re home to check in periodically.

Stage	Time Needed	What’s Happening	Your Role
Mixing	10–15 minutes	Develops gluten structure	Mix with patience and gradually add water
First Rise	1–3 hours	Dough aerates and builds flavor	Cover and let sit in warm spot, checking occasionally
Shaping & Rest	15 minutes	Structures loaves and crust	Handle lint-free and gently
Baking	20–25 minutes	Final oven spring and crust formation	Ensure oven is fully preheated to 475°F (245°C) or higher

Troubleshooting Your Rustic Italian Ciabatta Loaf

Even seasoned bakers sometimes wrestle with ciabatta’s high-hydration dough. If the dough sticks aggressively, don’t panic and add flour that’s a trap! Instead, lightly oil or wet your hands and use floured tools to guide the dough softly.

Temperature is also a deal-breaker. If your environment is too cold, the rise will crawl. Too warm, and fermentation may go wild and compromise flavor. Aim for 75–78°F (24–26°C) for the fermentation sweet spot. If your kitchen runs cooler, placing dough inside the oven (turned off) with the oven light on can help.

Dense loaves: Caused by over-mixing or over-handling, and often from adding too much flour
Flat bread: Indicates under-proofing or dough was too cold
Pale crust: Oven wasn’t hot enough; add steam in first 5 minutes for deep color
Gummy texture: Bread wasn’t cooled before slicing always cool for at least 30 minutes

Creative Variations and Flavor Twists

While classic ciabatta shines on its own, the base dough adapts beautifully to light additions. My favorites include folding in rosemary with a touch of sea salt or finely chopped olives for a Mediterranean vibe. Tasteful restraint is essential too many mix-ins can weigh down the delicate structure.

Variation	Addition Amount	When to Add	Flavor Profile
Herb Ciabatta	2–3 tbsp chopped fresh herbs	In final 2 minutes of mixing	Aromatic and herbaceous
Olive Ciabatta	1/3 cup pitted and chopped olives	Gently fold in after first rise	Salty with Mediterranean flair
Whole Wheat Version	Replace 25% of bread flour	From the beginning	Earthy and nutty complexity
Seeds & Grains	2–3 tbsp mix (e.g., sesame, flax)	Sprinkle on top before baking	Crunchy and rustic

Expert Insight on Italian Ciabatta Bread Paul Hollywood

Paul Hollywood’s approach to Italian ciabatta bread emphasizes the importance of hydrated dough and gentle handling, which creates the signature airy crumb and crisp crust. His method showcases how patience during fermentation enhances both texture and flavor, making this recipe a rewarding challenge for home bakers.

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Mastering Italian Ciabatta Bread Paul Hollywood Style

Perfecting this Italian Ciabatta Bread Paul Hollywood recipe was a real adventure, with dough that refused to behave and crusts that stubbornly stayed pale. After many sticky hands and plenty of patience, I finally cracked the codethis version captures the crisp crust and airy crumb we all crave, shaped by every lesson along the way.

FAQs ( Italian Ciabatta Bread Paul Hollywood Recipe )

Italian Ciabatta Bread Paul Hollywood fresh baked loaf ready for pinning: rustic crust and airy crumb on linen

Your New Go-To for Bakery-Quality Bread at Home

This Italian Ciabatta Bread Paul Hollywood recipe delivers everything you want from homemade bread – that satisfying chew, crisp crust, and stunning air pockets that make each slice unique. The wet dough technique may feel tricky at first, but once you understand the texture, it feels intuitive. With only five ingredients and time on your side, the flavor payoff is remarkable.

I’ve had fun experimenting with fresh herb blends in this dough, and my favorite so far is rosemary with flaky sea saltit smells like heaven while baking. For storing your ciabatta, let loaves cool completely, then wrap in clean kitchen towels or place in a paper bag to maintain crust for 2–3 days. For longer storage, slice and freeze in a zip-top bag; just toast straight from frozen when ready.

There’s nothing quite like pulling your own Rustic Italian Ciabatta Loaf from the oven. It fills your kitchen with that unmistakable bakery scent and leaves you with a sense of real accomplishment. I’d love to hear your favorite ways to enjoy itdrizzled with olive oil, piled with Italian meats, or maybe something sweet like fig jam? Give it a try, and this might become your most requested bake yet.