The scent of warm flour and olive oil always carries me back to my grandma’s tiny kitchenher apron dusted in white, her hands guiding mine through sticky dough. This Italian Ciabatta Bread Paul Hollywood recipe has gained popularity across Pinterest and Redditand for good reason. It’s rustic, chewy, and surprisingly approachable once you understand the timing. All you need is flour, water, yeast, salt, olive oil… and a bit of patience.
This is the kind of bread that feels hand-torn, not machine-sliced. Light yet chewy and full of those signature open crumb pockets. With just four core ingredientsbread flour, olive oil, salt, and yeastyou won’t need special equipment or a trip to a gourmet market. Full details in the blog below!
I first fell in love with ciabatta while baking late at night with my auntradio humming in the background, hands sticky with dough, laughter bubbling as we peeked at the rising loaf. I’ve tested this version dozens of times for home cooks. It’s simple, but I added one key trick along the way. You’re going to love the secret ingredient to success!
Why You’ll Love This Recipe
Baking this Italian Ciabatta Bread Paul Hollywood recipe is like stepping into a rustic Italian villagepassport not required. Here’s why you’ll love making it:
Simple but rewarding: Just a handful of ingredients plus a square container work magic.
Beginner-friendly: Paul Hollywood’s method is approachable, even if you’re new to bread baking.
Rustic charm: The airy holes and golden crust make you feel like a true artisan baker.
Versatile: Ideal for sandwiches, soups, bruschetta, or simply dipped in olive oil.
Ingredients & Tools
These are the key ingredients and tools needed for this recipe. Everything is easy to sourceand you probably already have most of it in your pantry.
Strong white bread flour: The backbone of your ciabatta’s structure and chew.
Instant yeast: Provides a beautiful rise and airy texture.
Fine sea salt: Balances flavor and strengthens the gluten network.
Olive oil: Adds subtle richness and helps give the dough elasticity.
Tepid water: Activates the yeastlukewarm is key, around 100°F (38°C).
Optional semolina: Adds a lovely golden color and slight crunch when dusting.
Pro Tip: A square plastic container (2–3 liters) is essential! It supports easy shaping and helps maintain structure during the rise.
Lightly oil a square container. This allows the dough to keep its shape and rise beautifully.
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour and olive oil. Add the salt to one side of the bowl and yeast to the opposite side to avoid direct contact initially. Pour in about ¾ of the water and mix on low speed.
Gradually add the remaining water as the dough forms. Mix on medium speed for 5–8 minutes until the dough is smooth, sticky, and elastic.
Scrape the dough into the prepared container, spreading it to the edges. Cover with a damp tea towel and leave it in a warm, draft-free spot until it doubles or triples in volume, about 1–2 hours.
Preheat the oven to 220°C (430°F). Line two baking trays with parchment paper and dust generously with flour or semolina for a rustic finish.
Carefully tip the risen dough onto a floured surface. Do not knock out the air. Gently divide the dough into four equal pieces. Lightly stretch each and place them on the prepared trays. Let the dough rest for 10 minutes uncovered.
Bake in the preheated oven for about 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Cool on a wire rack for best texture.
Step
Time
Mixing the dough
10–15 minutes
First rise
1–2 hours
Resting before baking
10 minutes
Baking
25 minutes
Serving & Storage
This ciabatta is best served warmonce sliced, you’ll notice its delicate open crumb and golden crust. Try it with:
Classic combo: Dip in high-quality olive oil with a splash of balsamic vinegar.
Rustic sandwiches: Perfect for grilled vegetables, mozzarella, or prosciutto.
For storage, always let the loaves cool completely before sealing to prevent condensation. Then:
Storage Method
How Long?
Room temperature (airtight bag)
2–3 days
Freezer (slice before freezing for easy defrosting)
Up to 3 months
Pro Tip: Revive frozen or day-old slices by warming in a preheated oven at 180°C (350°F) for about 5 minutes to re-crisp the crust.
Expert Insight: Mastering Italian Ciabatta Bread Paul Hollywood
Paul Hollywood’s Italian ciabatta bread is celebrated for its airy crumb and crisp crust, achieved through a high-hydration dough and extended fermentation. This method not only builds structure but also develops deep flavor, making it a classic technique among artisan bakers. Take your time with each step and resist the urge to over-handle the doughpatience yields perfection.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Long Road to Perfecting Italian Ciabatta Bread Paul Hollywood Style
After weeks of trial and errorsticky dough, over-proofing, and the occasional burnt bottomI finally cracked the code on this Italian Ciabatta Bread Paul Hollywood recipe. Learning how water content and fermentation affect crumb structure transformed every attempt. Now I’m excited to pass this on to you so you can experience the joy of perfect ciabatta at home.
FAQs ( Italian Ciabatta Bread Paul Hollywood Recipe )
Conclusion
Making this Italian Ciabatta Bread Paul Hollywood recipe is a rewarding kitchen project. In just a couple of hours, basic ingredients transform into a golden, chewy loaf that tastes like it came from an Italian bakery. The rustic texture and open crumb make it especially satisfying for both new and seasoned bakers.
Feel free to experimentswap in a bit of whole wheat flour for depth, or toss in some chopped rosemary or sun-dried tomatoes for variety. Store wrapped at room temperature for a couple of days, or slice and freeze for fuss-free toastable goodness anytime. A quick warm-up in the oven revives the freshness, making every slice taste like it was just baked.
Baking bread is a storyand I’d love to hear yours. Have you tried your own variations? Did grandma have a secret touch? Comment, tag me, or send a photo. Share this recipe for cozy mornings and family dinners, because great bread always brings people together.
Yesica Andrews
Italian Ciabatta Bread Paul Hollywood: Simple Delicious Recipe
Discover the art of making authentic Italian Ciabatta Bread with this simple and delicious Paul Hollywood recipe. Perfect for lovers of British Baking Show Recipes, this Ciabatta Bread Recipe delivers soft, airy loaves with a crispy crust that are perfect for any occasion.
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
Method
Lightly oil a 2-3 litre square plastic container to help shape the dough.
Tip the flour into the mixer bowl and add salt to one side, yeast to the other.
Add olive oil and ¾ of the tepid water then start mixing slowly with dough hook.
Slowly add remaining water as the dough forms, then mix at medium speed for 5-8 minutes until smooth and stretchy.
Tip the dough into the prepared container, spread to the corners, cover and leave in a warm place to double or triple in size (1-2 hours or longer).
Preheat oven to 220C and line two baking trays with parchment or silicone paper; dust with flour if using paper.
Dust work surface with flour and optional semolina.
Gently tip dough out onto surface and dust top with flour/semolina.
Cut dough into four long pieces by cutting in half lengthwise twice.
Stretch each piece lengthwise slightly and place on baking trays.
Leave uncovered for 10 minutes to rest.
Bake for 25 minutes until golden brown and hollow sounding when tapped.
Cool on a wire rack and enjoy warm for best flavor.
Notes
Use a square container to help shape the dough properly. Handle the dough gently to keep air bubbles intact. Semolina dust is optional but helps with texture. Best eaten fresh but can be stored in an airtight container for up to 2 days.
