No-knead ciabatta bread recipe

The Ciabatta that started It all..full detailed recipe straight from my cookbook inside.

Sorry it’s been a little quiet on here lately..but for a good reason. Most of my time has been going into something really special (aka the cookbook I’ve been pouring my heart into). I’ve been deep in final edits and recipe testing for the book and honestly, it’s taken up more headspace than I expected. I’ve missed sharing recipes on here, though this space feels like the calm version of Instagram, where I can slow things down and actually talk about the process.

So today, I’m sharing something special to make up for the silence: the full recipe for my viral ciabatta - one of the most loved bakes on my page and a little preview of what my recipe layout will look like in the book!

If you’ve been around for a while, you probably recognise this one. It’s gone viral a few times, and it’s one of those recipes that never stops surprising people. No fancy equipment, no kneading, just a few folds, and you’re left with airy, crusty loaves that feel straight out of a bakery

Whether you’ve tried it before or it’s your first time, this version includes more detail, extra tips, and that little boost of confidence you might need to give it a go. And the best part? This recipe has a little place in my book too. I’m sharing the full version below exactly how it’s written inside, so you can get a feel for the layout and how the recipes will be structured (clear, simple, and as stress-free as possible).

NO-KNEAD CIABATTA BREAD

This no-knead ciabatta recipe is perfect for beginners and seasoned bakers alike. Its simplicity and foolproof method have made it a favourite, helping countless people discover the joy of baking bread at home. With its light, airy texture and signature rustic crust, this bread is endlessly rewarding to make.

Prep time: 15 minutes (plus 1 hour 45 minutes resting and proving)
Cook time: 20–25 minutes
Makes: 2 large ciabatta loaves or 8 small

Ingredients

• 325ml lukewarm water

• 3g instant yeast (1 tsp)

• 50ml olive oil

• 425g strong white bread flour

• 10g salt

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Mix the Dough

In a container with a lid, combine the lukewarm water and yeast. Stir in the olive oil, bread flour, and salt. Mix with a spatula until a sticky dough forms.

First Rest

Cover the container and leave the dough to rest in a warm place for 30 minutes.

Stretch and Fold

After the first rest, wet your hands to prevent sticking, then stretch and fold each corner of the dough toward the centre. Cover and rest for another 30 minutes. Repeat the stretch-and-fold process once more, then let the dough rest for a final 30 minutes.

Shape

Generously flour the work surface. Use a floured bench scraper or knife to cut the dough into rough rectangular shapes. Handle gently to preserve the air bubbles.

Final Rest

Transfer the dough rectangles to a baking tray lined with parchment paper. Let them rest for 15 minutes.

Bake

Preheat the oven to 200°C fan. Bake for 20–25 minutes, or until golden brown and crisp. Allow the loaves to cool slightly before slicing.

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(Each recipe in my book includes tips for success!)

Tips for Success

• Don’t add more flour than the recipe calls for—the dough should be quite sticky, and that’s a good thing!

• A spatula makes mixing easier and tidier.

• Be gentle when shaping to keep those airy pockets.

• Use lots of flour on your hands, tools, and surface to stop sticking.

Why pre-order?

I know preorders can feel like just another thing, but they honestly make such a BIG difference, especially for a first book. So if you’ve made one of my recipes before or learned something new from my page, it would mean the world if you preorder a copy

And if you do - use code ‘MAISAM’ for a little discount

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