A classic, rustic ciabatta with a soft, airy crumb and a crispy crust. Perfect on its own or elevated with olives, cheese, and herbs. This bread delivers everything people love about traditional ciabatta — open texture, golden crust, light structure — without the usual hassle. Ciabatta dough is known for its high hydration, sticky texture, and fragile handling, which often makes it time-consuming and tricky for home bakers. That's why D'BakerAid simplifies the process — our proofing and fermentation modes reduce time, improve consistency, and eliminate the guesswork of artisan bread baking. You get bakery-quality results faster, cleaner, and with greater confidence.

Under 2 hours

Beginner friendly

3–4 rustic loaves

500g bread flour
395g lukewarm water
2 tbsp instant or dry yeast
3 cups all-purpose flour
1 tbsp sugar
1 tsp salt
45g olive oil

70g green olives (paprika-stuffed), sliced
70g black olives, sliced
120g diced semi-hard cheese
1 tsp fresh thyme, chopped
Fresh black pepper

In the D'Yeast 2.5L bowl, combine 200ml lukewarm water, yeast, 1 tbsp of flour, 1 tbsp of sugar and mix well. Select the Dry Yeast Activation Program and let it run until fully foamy and active.

Transfer the activated yeast to the D'Dough 4.5L bowl. Add the remaining water (195ml), 3 cups of flour and 1 tsp of salt. Mix by hand or mixer until a sticky, smooth but quite liquid dough forms.

Close the lid and run the White Dough Proofing Program. What typically takes hours is done reliably in 45 minutes.

During the Proofing

Every 15–20 minutes, with wet hands, perform coil folds directly in the D'Dough bowl: gently lift the dough from the center with two hands. Allow the ends to coil underneath as you lower it back down. Rotate the bowl and repeat 2 times. This replaces messy countertop work and keeps gluten structure intact.

After 1–2 rounds of in-bowl folds and proofing, the dough should be smoother and more elastic.

If Adding the Filling

Lightly oil your hands. Stretch the dough inside the bowl into a rectangle. Scatter olives, cheese, thyme, and pepper. Gently fold edges inward inside the bowl to enclose the filling.

Cold Rest for Easier Shaping

Cover the bowl and place the dough in the fridge for 30 minutes. This short chill helps reduce stickiness and makes shaping easier. During this cooling period, perform two gentle in-bowl coil folds (about every 10–15 minutes). This will continue strengthening the structure while the dough relaxes and firms up slightly.

Turn the dough onto a floured surface. Divide into 3–4 rustic loaves. Shape gently, twisting lightly. Transfer to a lined tray and rest covered (optional) for 30–45 minutes.

Preheat oven to 230°C / 445°F. Fill the D'Steamer 80% with water and preheat inside the oven for 10–15 minutes. Bake loaves 20–25 minutes until golden, crisp, and hollow-sounding.

Why D'BakerAid makes a difference: no more guessing hydration or proofing time, reduced fermentation without losing flavor, consistent bakery-quality results at home, and a steam system that ensures proper crust development.

Serve simply with olive oil and balsamic vinegar — or a generous layer of cold butter. This bread is perfect for antipasti boards, sandwiches, or alongside soups and salads.

Breads, ciabatta, artisan bread, olive bread