If you’re a fan of fresh, homemade bread, you’re going to love this one. I’m sharing my recipe for Sweet Red Pepper Ciabatta — it’s light, full of flavor, and honestly way easier to make than you might think. The roasted red peppers add just the right amount of sweetness and make each bite a little more special. Perfect for sandwiches, soups, or just tearing apart and eating straight out of the oven.
I first saw this stunning ciabatta recipe from Alessandro Sogno @sourly and had to try it myself. Original recipe called for chili peppers but i swapped the chili for finely chopped red sweet pepper to bring a subtle sweetness and gentle warmth—perfect if you want bold flavor without the heat. I also used my Brod & Taylor folding proofer to keep fermentation temperature steady, and baked with a Baking steel and a Baking shell for that perfect crust and oven spring.
Ingredients:
Preferment (Sponge)
• 210g bread flour
• 126g lukewarm water
• 2g dry instant yeast or 6g fresh yeast
Ingredients:
• All of the preferment
• 140g bread flour
• 100g water(1) +90g water(2)
• 8g baking salt
Red Pepper Paste:
• 30g red sweet pepper, finely chopped
• 8g olive oil
• 1 garlic clove
Directions:
Night before
• Dissolve the yeast in lukewarm water: 26°C / 79°F in summer, 30°C / 86°F in winter.
• Add the flour and mix until fully hydrated. Dough should be rough but cohesive.
• Transfer to a tall, narrow container
• Let ferment at 20-22C/68-72F overnight
Final Dough
Next day
• Prepare the pepper paste by blending red peppers in food processor along with olive oil and garlic clove..
• Store in an airtight container in the fridge for up to 3 days.
Mixing the Dough
• Add preferment, flour, and 100g water (1) to a mixing bowl.
• Mix until dough will come up together, become smooth and gluten begins to form.
• Add salt.
• Gradually add the remaining water(2) and continue kneading, dough should come up together, become smooth and obedient.
• The dough should feel elastic with gentle resistance. Add all Red Pepper Paste at the end of kneading. Let the paste incorporate well (knead for about 1 min). Continue to the next step.
Bulk Fermentation
• Gently fold the dough on the counter to tighten it, then transfer to a lightly oiled container.
• Use your Brod & Taylor folding proofer set to a consistent temperature to maintain ideal fermentation.
• During the first hour, do 1–2 stretch and folds if the gluten feels weak.
• Once doubled in size, pre-shape loosely, then return to the container and let it double again.
Shaping & Baking
• Generously flour your surface.
• Divide the dough into 2 equal ciabatta loaves and place on a floured couche to rest for 20–30 minutes.
• Preheat your oven to 260°C / 500°F, with a Baking steel inside for at least 30 minutes to ensure it’s fully heated.
To Bake with Steam:
• Carefully place one ciabatta on the Baking steel and cover with a Baking shell.
• Bake 10 minutes covered (with steam) at 500°F / 260°C.
• Remove the Baking Shell and bake another 10 minutes uncovered, still at 500°F / 260°C.
To Bake Two Ciabattas Efficiently:
• After the first ciabatta finishes baking, slide it to one side of the Baking steel.
• Add the second ciabatta to the other side and cover with the Baking shell.
• This allows you to bake two loaves almost back-to-back with consistent results.
Enjoy!
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