Italian Cibatta Bread


"Hard crusty outside, soft bubbly inside."
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21 h servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  • Prep

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  1. Mix all ingredients including water.
  2. Stir until sticky dough forms.
  3. Cover dough with foil and let sit at room temperature and rise for 16-18hrs.
  4. The top of dough will be very bubbly when ready.
  5. Oil baking pan and sprinkle generously with cornmeal.
  6. Flour work surface and lay dough over flour.
  7. Sprinkle top of bread with flour to handle.
  8. Shape into 2 oval loafs, like a slippers, dough will be pretty flat.
  9. Sprinkle top with flour again and cover with lightweight kitchen towel.
  10. Let dough rise for 2 hours.
  11. Cook at 425 for 35 minutes.


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