Homemade Ciabatta Grilled Garlic Bread with Overnight Dough
This rustic Italian-style garlic bread combines homemade ciabatta with aromatic garlic butter for an grilling experience. The two-day process creates an airy, hole-filled crumb and crispy crust that's perfect for soaking up the fragrant garlic-infused butter. Ideal for summer barbecues, dinner parties, or whenever you want to impress guests with artisanal bread. What sets this version apart is the overnight fermentation that develops complex flavors and the grilling technique that adds smoky char while keeping the interior tender.
Ingredients
- 4 ½ cups bread flour
- ⅓ oz salt
- ⅛ oz instant yeast
- 2 cups water, chilled (55 degrees F)
- 1 tbsp olive oil
- 8 tbsp salted butter
- 6 cloves garlic, peeled and finely chopped
- ½ ciabatta, 10 to 12 inch long, sliced in half lengthwise
- fresh flat-leaf parsley, finely chopped
Instructions
- 1
Combine flour, salt, yeast, and chilled water in stand mixer bowl
- 2
Mix with paddle attachment until ingredients are well blended
- 3
Let dough rest covered with plastic wrap
- 4
Add olive oil and mix for one minute more
- 5
Scrape dough into lightly oiled bowl using wet scraper
- 6
Rest covered for 10 minutes
- 7
Stretch and fold dough from all four sides in bowl
- 8
Turn dough over and shape into ball
- 9
Cover bowl and let rest for 10 minutes
- 10
Repeat stretch and fold process three more times every ten minutes
- 11
Place dough in bowl, cover with oiled plastic, refrigerate overnight up to four days
- 12
Remove dough from refrigerator three hours before baking
- 13
After one hour, transfer dough to floured work surface
- 14
Dust dough and hands with flour, coax into nine inch square
- 15
Cut dough into two even pieces using dough scraper
- 16
Fold pieces in thirds like folding a letter
- 17
Place pieces seam side down on generously floured baking sheet
- 18
Spray loaves with oil, cover with oiled plastic, rest for one hour
- 19
Flip loaves over and stretch to ten-inch rectangles
- 20
Spray with oil, cover, rest for one hour
- 21
Prepare oven with broiler pan on bottom rack and baking stone on second lowest rack
- 22
Preheat oven to 550 degrees F
- 23
Slide baking sheet onto heated stone, pour ice cubes into broiler pan, shut door
- 24
Reduce temperature to 450 degrees F
- 25
Bake for 12 minutes, rotate sheet, bake 15 to 20 minutes more until browned
- 26
Cool bread on cooling rack for 45 minutes
- 27
Melt butter in small saucepan over low heat, add minced garlic
- 28
Cook for one to two minutes, remove from heat and steep for at least one hour
- 29
Spoon half of butter mixture onto cut side of bread, let soak for five minutes
- 30
Grill bread buttered side down for 3 to 5 minutes until crispy with grill marks
- 31
Brush other side with more butter while grilling
- 32
Flip bread over, brush off burned garlic pieces if necessary
- 33
Grill other side for 3 minutes while brushing cut side with more butter
- 34
Remove from grill, slice and serve
Tips
Use ice cubes in the broiler pan to create steam for a crispy crust and better oven spring during baking.
Let the garlic butter steep for at least an hour to develop deeper flavor before grilling the bread.
Keep the dough well-floured when handling as ciabatta is naturally very sticky and wet.
Good to Know
Store cooled bread wrapped in paper bag at room temperature for 2-3 days or freeze for up to 3 months.
Dough can be refrigerated up to 4 days. Garlic butter can be made 1 day ahead and reheated.
Serve immediately while warm and crispy for best texture and flavor.
Common Mistakes
Use wet hands when handling sticky ciabatta dough to prevent sticking.
Don't skip the steam step to avoid dense, tough crust.
Watch garlic carefully while grilling to prevent burning and bitter taste.
Substitutions
FAQ
Can I make this without a stand mixer?
Yes, mix by hand but expect a longer process. The dough will be very sticky, so use wet hands and fold technique instead of kneading.
What if I don't have a baking stone?
Bake directly on the baking sheet. The bread will still turn out well but may have a slightly less crispy bottom crust.
How long will the finished garlic bread keep?
Best eaten immediately while warm. Leftover bread can be stored covered for 1 day and reheated in oven or toaster.