STREAMING NOW: Simply Nigella

Quick and Easy Artisan Ciabatta

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from the book, Artisan Bread in Five Minutes A Day. It is recommended to use a baking stone in your oven.”
1 ciabatta loaf

Ingredients Nutrition


  1. Cut off a 1 pound (grapefruit sized) piece of refrigerated dough without dusting the surface with flour. Wet hands will help prevent sticking. Using your wet hands, shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. With your wet fingers, flatten the ball into an elongated oval about 1 inch thick. Don't make it thinner than 1 inch or it will puff like pita bread.
  2. Turn on oven to 450 degrees F with a baking stone on the middle rack. Place an empty broiler tray on any other shelf that will not interfere with the bread.
  3. Place the loaf on a white flour-covered pizza peel and allow to rest for 20 minutes. Dust the top of the loaf with flour but do not slash with a knife.
  4. Slide the loaf directly onto the hot stone. You may need the assistance of a steel dough scraper or spatula. Pour 1 cup of hot tap water onto the broiler tray and quickly close the oven door.
  5. Bake for about 20 minutes or until deeply brown. Allow to cool on a rack before cutting or eating.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a