When it comes to a classic Italian bread, the ciabatta bread recipe by Jamie Oliver definitely hits all the right notes. This traditional recipe will have your kitchen smelling like a delicious Italian bakery in no time!

This recipe is simple and easy to follow, yet yields a loaf of bread like no other. The chewy exterior and soft, fluffy interior of the ciabatta bread make it the perfect companion for a variety of dishes or a delightful solo treat.

Using Italian ’00’ flour as the base, this recipe also includes vital wheat gluten, sugar, instant yeast, olive oil, salt, and water. The bread requires no kneading, making the recipe easier to follow than your traditional bread recipes. The dough is left to rest overnight, before it is given its final rise and shape, which is the key to a high-quality ciabatta.

Once the dough is ready, use olive oil to coat the surface and form it into a rough rectangle before slicing the dough with 1-2 knives. Bake the ciabatta in the oven at 230°C (450°F) for 15-20 minutes until it’s golden-brown and you are left with ciabatta bread that is as fragrant as it is delicious.

What really separates this recipe from other ciabatta recipes is the addition of olive oil. By incorporating olive oil into the dough and around the surface of the bread, it creates a pillowy interior and a wonderfully crisp exterior. This detail makes this ciabatta recipe from Jamie Oliver stand out from the crowd and elevates it to even more scrumptious heights.

If you’re looking for an Italian twist for your next meal, this ciabatta bread recipe from Jamie Oliver cannot be beaten. Once you’ve tasted this loaf of delightful homemade ciabatta, you’ll never look back.


– Italian ’00’ flour – 12½ ounces (350g)
– Vital wheat gluten – 1 tablespoon
– Sugar – 2 teaspoons
– Instant yeast – 2 teaspoons
– Olive oil – 2 tablespoons
– Salt – 1 teaspoon
– Water – Warm – 7 ounces (200ml)


– Place the flour and vital wheat gluten in a large bowl and stir to combine.
– In a separate bowl, dissolve the sugar, yeast, and olive oil into the warm water.
– Pour the wet ingredients into the dry flour mix and ensure the mix is fully combined.
– Generously salt the dough and knead for about 5 minutes.
-Once the dough is ready, shape it into a ball and place it in a bowl. Cover and leave to rest overnight in the fridge.
– The next day, place the dough onto a lightly-floured surface and shape it into rough rectangle.
– Cut the dough with a knife, making sure the cuts are 1-2 cm (1/2-3/4 inch) deep.
– Place the ciabatta onto a baking tray.
– Generously coat the ciabatta with olive oil and bake at 230°C (450°F) for 15-20 minutes or until golden-brown.
– Allow it to cool before serving. Enjoy!