Learn how to make homemade ciabatta bread with this thorough step-by-step recipe as your guide. Rustic-looking and flavorful, with a flour-dusted crusty exterior and extra-chewy interior pockmarked by air bubbles, this classic Italian-style bread is made from just 4 ingredients: flour, yeast, water, and salt. Making this bread is a 2-day process, but the first step on day one takes just 5 minutes.
One reader, Joanne, commented: “I can’t believe I made ciabatta!! I don’t think I’ve made yeasted bread before and this came out great! As always, Sally, your excellent detailed instructions made it manageable and successful. My rolls came out crusty on the outside and soft but chewy on the inside with plenty of air pockets. The house smelled wonderful and the rolls were delicious! ★★★★★“
Ciabatta is a uniquely crusty, chewy bread that’s perfect for dipping in olive oil or homemade Italian dressing or soaking up soup or sauce. Today I’m showing you how to make both ciabatta bread AND ciabatta rolls, both from the same dough. The rolls, when sliced horizontally, make a perfect base for a hearty sandwich or panini. Tuna melt, BLT, caprese pesto chicken burger, eggs and avocado, you name it—it’s a sturdy sandwich roll that stands up to it all.
Bonus: As it stales, day-old ciabatta makes for delicious crostini, or a fantastic breakfast casserole or strata. (I used it in our Christmas brunch sausage & egg casserole!) Fresh or 1-day-old ciabatta bread is also perfect for making homemade garlic bread or homemade croutons.
What Is Ciabatta?
Ciabatta (pronounced chuh-bah-tuh) is the Italian word for slipper, and this type of bread was given its moniker in reference to its characteristic flat, broad, elongated shape. A rustic Italian white bread similar to my homemade artisan bread, ciabatta dough is made from the simplest of ingredients: flour, water, salt, and yeast.
The key difference between today’s recipe and my artisan bread lies in the ciabatta’s enhanced flavor, crispier crust, and irresistibly airy interior. These three standout qualities are achieved through extended fermentation and a precise series of dough-folding steps between rests.
If you’re looking for something easier, start with my artisan bread!
Ciabatta Bread Success Tips
Between developing, testing, and photographing this recipe, there have been at least 15 batches of ciabatta bread going through my kitchen the past few months. I’ve learned a lot through the process and I’m thrilled to share it all with you… both the wins and the fails.
This is not a true ciabatta recipe, meaning we aren’t making it using the *exact traditional method* you would learn in a bread class at an Italian culinary school. But this slightly simplified method yields results that are pretty darn close.
Overall, today’s recipe is a good introduction to making preferment breads, and a home baking project that you’ll feel proud to accomplish.
Before we get started, I want to call out two key aspects of making ciabatta bread from scratch:
- Make a preferment the day before. The first step is to make a preferment (aka biga)—a simple mixture of flour, water, and a pinch of yeast, which needs to sit overnight before using in the ciabatta dough. The biga assists in both flavor and structure. It helps strengthen the gluten, making for a chewier texture, and provides a more complex flavor as well.
- Expect an extra-sticky dough. This type of bread uses a high hydration (aka very wet) dough, typically at least 80% hydration. The higher the hydration (and the longer you let the dough rest), the more flexible the gluten becomes, and the chewier the final bread will be. Because it’s so wet and sticky, this dough is impossible to knead by hand, and instead requires a gentle “stretch and fold” method for building strength in the dough. Pay attention to the wording in the instructions; at times I instruct you to handle the dough with oiled hands or tools, and at other times with generously floured hands or tools. These specific directions are there to help make this sticky, highly hydrated dough easier to work with.
Helpful Tools for Making Ciabatta Bread
- Kitchen Scale: If you have one, use a kitchen scale to measure your ingredients by weight (in grams). You want to avoid adding too much flour to this dough—the wetter and stickier it is, the better. Measuring by weight is most accurate, and will put you on the path to homemade ciabatta success. If you don’t have a scale, make sure to use the spoon & level method rather than scooping the flour out of the container with the measuring cup.
- Bench Scraper: With this sticky dough, a bench scraper is basically an extension of your hands. It helps you shape and neatly straighten the dough, without your fingers getting covered in slick, wet dough.
- Instant-Read Thermometer: An instant-read thermometer is also helpful to use here. Both for checking the water temperature before mixing it with the other ingredients, and to check the baked rolls for doneness. While not required, a thermometer simply takes away the guesswork.
And if you’re new to yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Only 4 Ingredients in the Dough
The crustier and chewier the bread, the less fat in the dough—also known as a “lean dough.” We’re using a lean dough for these ciabatta rolls today.
- Bread Flour: While you can use all-purpose flour in this recipe, I strongly recommend using bread flour. Just like when we make olive bread, pizza bread, and asiago-crusted skillet bread, bread flour produces a stronger, chewier crumb, and that makes a big difference in a recipe with only 3 other ingredients.
- Instant or Active-Dry Yeast: You can use either (see recipe Note below). Take note that you will not use an entire standard packet of yeast.
- Salt: You just can’t make good bread without salt—it’s essential for flavor. Regular table salt is what you need for this recipe.
- Water: Some yeasted bread recipes, like my soft dinner rolls, call for warm liquid because it helps the yeast work faster. On the other end of the spectrum, bread recipes with a long rest time, like this no-knead honey oat bread, call for cool or room-temperature water. The cooler the water, the longer the dough takes to rise and, usually, the better the bread’s flavor. (This is important because there are so few ingredients to add substantial flavor!) In this recipe, we’re using BOTH. You’ll use cool or room-temperature water in the biga, or preferment, on day 1; then you’ll use warm water in the dough on day 2, to increase and speed up the yeast’s activity.
- Olive Oil: While not in the dough itself, olive oil is helpful for coating your hands or spatula during the stretch-and-fold process, preventing sticking and making handling the dough much easier.
Plus, an invisible ingredient: time. Time is the superior flavor enhancer. The preferment, allowing the dough to rest between stretches and folds, and finally proofing the dough after shaping all work together to develop flavor.
Overview: How to Make Ciabatta Bread & Ciabatta Rolls
It may seem like a long process, but keep in mind that most of the time is hands-off, while the dough rests.
Day 1:
- Mix together the preferment. Cover and let sit at room temperature for 8–24 hours.
Day 2:
- Dissolve yeast in water. Add the preferment, flour, and salt. Mix to form a sticky, uniform dough. I usually do this by hand with a silicone spatula, but you can use a stand mixer and dough hook attachment. Do not use a handheld mixer—the sticky dough would get caught in the beaters.
- Cover and let the dough rest for 30 minutes.
- Stretch and fold the dough.
- Cover and let rest for 30 minutes.
- Stretch and fold the dough.
- Cover and let rest for 30 minutes.
- Stretch and fold the dough.
- Cover and let rest for 30 minutes.
- Stretch and fold the dough for the 4th and final time.
- Refrigerate the dough for 1 hour, and up to 24 hours.
- Shape the rolls.
- Cover and let rest for 1 hour. Meanwhile, preheat the oven.
- Bake.
How to Stretch & Fold Sticky Dough
After you make the dough with the preferment/biga, let it rest for 30 minutes to help relax the gluten.
Have a little bowl of olive oil on hand. Lightly grease your hand or a silicone spatula with the oil. Using your greased hand or spatula, lift up one side of the dough and gently stretch it up and pull it toward the opposite side of the bowl, folding it down over the dough. I like to visualize a clock on top of the dough for this. You’ll be folding it at the 12 o’clock mark and pulling it down over the 6 o’clock mark. Then, turn the bowl 90 degrees and repeat. Do this until you’ve gone around the bowl twice, for a total of 8 folds.
The stretch-and-fold method is similar to kneading dough but much gentler and more precise; it’s designed to handle the dough’s stickiness without overworking it.
After each stretch and fold, let the dough rest for 30 minutes. Repeat this process three more times, resting 30 minutes between each. With each round, you’re gradually building the dough’s strength and structure!
After the 4th round, refrigerate the dough for an hour and up to 1 day. Yes, you can stretch this process over 3 days if you want. I always appreciate a flexible baking recipe!
How to Shape Ciabatta Bread & Rolls
Generously flour your counter/work surface. Using lightly oiled hands or a lightly oiled spatula, gently scrape the dough out of the bowl and onto the floured surface. Sprinkle flour all over the top, then gently pat into a 10×7-inch rectangle, or anywhere close to that size.
With a floured bench scraper, cut in half down the center, and then cut each into 4 rectangles.
OR, for two loaves, cut in half once, horizontally, to make two 5×7-inch rectangles. (Or once vertically for two 10×3.5-inch loaves.)
With floured hands and using a floured bench scraper to assist, carefully transfer to parchment paper. Reshape the rolls/loaves as needed, but don’t go nuts over this. It’s totally fine if the shapes are all a little wonky and uneven—ciabatta bread is meant to look rustic!
Final nap before baking: Lightly flour the tops of the ciabatta rolls and then cover them with a clean kitchen towel. Let the rolls rest for 1 hour at room temperature.
For a Crispy Crust, Bake With Steam
Meanwhile, place a flat cookie sheet or a rimmed baking sheet on the center rack of your oven. Preheat to 450°F (232°C). You want your oven and baking surface to be heating for about an hour before the bread goes in.
When ready to bake, scatter several cups of ice cubes in a large shallow metal roasting pan, cast-iron skillet, or rimmed baking sheet. Why? You want to create steam in your oven. A humid, steamy environment is crucial for ciabatta to develop its signature golden-crisp crust. It also keeps the dough’s surface moist in the first few minutes of baking, which allows it to expand without cracking.
Uncover the rolls and lightly spray or flick them with a little water. Why? More steamy moisture. See above.
Working quickly, carefully pull out the oven rack with the preheated baking sheet and slide the parchment paper and proofed bread onto it. Slide the pan with the ice cubes onto the bottom oven rack and quickly close the oven door, trapping the steam from the melting ice inside.
Finally, your bread is baking. It will take about 20 to 22 minutes, or up to 25 minutes for a deeper golden color. All ovens are different, so use an instant-read thermometer if you have one to check the internal temperature of the bread. You’re looking for around 205°F (96°C) to 210°F (99°C).
Final Success Tip
To ensure the interior sets properly, cool the bread or rolls for at least 45 minutes before slicing and serving. Cutting too early will leave you with a gummy texture.
Fresh or dried herbs are best for flavoring this ciabatta dough. My favorite is fresh or dried rosemary with a little garlic. When adding the salt in step 2 below, add 2 and 1/2 teaspoons fresh chopped rosemary or 1 teaspoon dried, plus 2 minced garlic cloves. Feel free to replace the rosemary with another herb.
If you want to bake your bread/rolls on a pizza stone, preheat the pizza stone in the oven. In step 10 below, place the shaped and scored dough on your preheated pizza stone. Bake as directed.
Yes. Generously grease a 9×13-inch baking pan with olive oil. After completing step 5 below, pour the dough into the greased pan. Flip to coat all sides in the oil. Stretch and flatten the dough to fit the pan. Don’t tear the dough. If it’s shrinking, cover it with a clean towel and let it rest for 5–10 minutes before continuing. This lets the gluten settle and it’s much easier to shape after that. Continue with step 7 in my focaccia recipe.
To rely only on a sourdough starter and not yeast, I recommend looking for a sourdough ciabatta bread recipe. To combine your active sourdough starter with yeast, however, you can simply replace some flour and water with sourdough starter. Prepare the biga below as instructed, then on day 2/in step 2 below, replace 50g each water and flour with 100g of sourdough starter. Proceed with the recipe.
Homemade Ciabatta Bread
- Prep Time: 13 hours (includes rests & rises)
- Cook Time: 25 minutes
- Total Time: 14 hours, 10 minutes (includes cooling)
- Yield: 8 rolls or 2 flat loaves
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
Rustic-looking and flavorful, with a flour-streaked crusty exterior and extra-chewy interior pockmarked by air bubbles, this classic Italian-style bread is made from just 4 ingredients. Making these ciabatta rolls is a 2-day process. For best success, I strongly recommend reading through the recipe before you get started. Do not be shy with the flour when flouring the work surface and your hands. Use as much as you need to handle the dough. If you have one, use a kitchen scale to measure your ingredients by weight (in grams). With this sticky dough, a bench scraper is basically an extension of your hands. It helps you shape and neatly straighten the dough.
Ingredients
Biga/Preferment
- 1 cup (130g) bread flour (I use this), spooned & leveled
- 1/8 teaspoon active-dry or instant yeast
- 1/2 cup (120g/ml) room-temperature water (about 70°F (21°C))
Ciabatta Rolls
- 1 teaspoon (3g) active-dry or instant yeast
- 1 cup (240g/ml) warm water (about 100–110°F (38°–43°C))
- 2 and 1/2 cups (325g) bread flour (spooned & leveled), plus more as needed
- 1 and 1/2 teaspoons (8g) table salt
- olive oil, as needed for coating hands and spatula
Instructions
- Day 1: Make the biga/preferment: In a large mixing bowl, whisk together the bread flour and yeast. Add the water and mix with a silicone spatula until combined. Cover the bowl tightly with plastic wrap and let rest at room temperature for 8–24 hours.
- Day 2: Make the dough: Uncover the bowl with the biga. In a separate large mixing bowl, or the bowl of your stand mixer fitted with a dough hook attachment (do not use a handheld mixer for this), whisk together the yeast and warm water. Cover and let sit for 5 to 10 minutes until the yeast has dissolved. Add the biga, flour, and salt. Gently mix together with a silicone spatula or wooden spoon, or using the dough hook on medium speed. The dough will seem dry and shaggy at first, but keep working it until all the flour is moistened and the dough is uniform in texture (no dry pockets). If needed, lightly grease your hands with olive oil and gently knead the ingredients together in the bowl. The dough will be wet and sticky; that’s normal, expected, and encouraged.
- 1st rest: Cover the bowl and let the dough rest for 30 minutes at room temperature.
- 1st stretch-and-fold: Visualize a clock on top of your dough. You’ll be folding it at the 12 o’clock mark. With an olive oil-greased spatula or lightly oiled hands, lift up the dough at 12 o’clock and gently stretch it up and pull it toward the opposite side of the bowl (6 o’clock), folding it down over the dough. Turn the bowl 90 degrees and repeat. Do this until you’ve gone around the bowl twice, for a total of 8 folds. Cover the bowl and let rest for 30 minutes at room temperature.
- Remaining stretch-and-folds: Repeat step 4 three more times, allowing the dough to rest for 30 minutes between each. After the 4th stretch-and-fold, cover the bowl and place it in the refrigerator for at least 1 hour and up to 24 hours.
- Shape the rolls/bread: Very generously flour your counter or work surface. Using lightly oiled hands or a lightly oiled spatula, gently scrape the dough out of the bowl and onto the floured surface. Generously sprinkle flour on top of the dough. Using floured hands, gently stretch and shape the dough into a rough rectangle shape, about 10×7 inches in size. For 8 rolls: With a floured bench scraper, cut the dough into 8 pieces roughly equal in size, each around 2.5×3.5 inches (doesn’t need to be perfect). For 2 loaves: With a floured bench scraper, cut the dough in half to make two 5×7-inch (or 10×3.5-inch) rectangles.
- Lightly flour a piece of parchment paper. With floured hands, and using the floured bench scraper to help, lift the sticky dough pieces up and transfer them to the floured parchment, arranging them at least 2 inches apart to make room for expanding. Take care to be extra gentle because you don’t want to deflate the dough. If the pieces of dough lost shape during the transfer, gently reshape into rectangles. (It’s fine if they aren’t perfect—ciabatta bread is meant to look rustic!)
- Proof Before Baking: Lightly sprinkle flour over the rolls, and then gently cover them with a clean kitchen towel or piece of parchment paper. Let rest at room temperature for 1 hour.
- Meanwhile, position one oven rack in the very bottom position and another rack in the center/middle position. Place a flat cookie sheet or a rimmed baking sheet on the center rack. Preheat the oven to 450°F (232°C). You want your oven and baking surface to be heating for about an hour before the bread goes in.
- When ready to bake, scatter several cups of ice cubes in a large shallow metal roasting pan, cast-iron skillet, or rimmed baking sheet (do not use glass). Uncover the rolls and lightly spray or flick them with a little water. (This is optional, but it helps create even more steam, which promises a crispier crust.) Working quickly, carefully remove the preheated baking sheet from the oven and slide the parchment paper and proofed bread onto it. Place back in the oven. Slide the pan with the ice cubes onto the bottom oven rack and quickly close the oven door, trapping the steam from the melting ice inside.
- Bake for 20–22 minutes, or until the bread/rolls are golden brown. I usually extend this time to 25 minutes, for a deeper golden color. Gently tap the bread—if they sound hollow, they’re done. For a more accurate test of doneness, the bread is done when an instant-read thermometer inserted in the bread reads 205°F (96°C) to 210°F (99°C).
- Remove the rolls from the oven and allow to cool for at least 45 minutes before slicing and serving. If you cut into the bread too early, it will likely have a gummy texture.
- Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: There are many ways to make this dough ahead of time. First, in step 1, the biga can sit for up to 24 hours. Second, in step 5, after you have completed all of the stretch-and-folds, the dough can sit in the refrigerator for up to 24 hours. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw at room temperature before serving.
- Special Tools (affiliate links): Kitchen Scale | Glass Mixing Bowls | Stand Mixer | Silicone Spatula or Wooden Spoon | Bench Scraper | Baking Sheets | Instant-Read Thermometer | Cooling Rack
- Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe, however the dough may not be as strong, and may not hold shape very well. Do not use whole-wheat flour in this dough.
- Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). If using active dry yeast, there are no changes needed to the recipe.
- Adding Herbs/Flavors: Fresh or dried herbs are best for flavoring this dough. My favorite is fresh or dried rosemary with a little garlic. When adding the salt in step 2, add 2 and 1/2 teaspoons fresh chopped rosemary or 1 teaspoon dried, plus 2 minced garlic cloves. Feel free to replace the rosemary with another herb, and/or leave out the garlic.
- Can I Bake on a Pizza Stone? Yes. If you want to bake your bread/rolls on a pizza stone, place the pizza stone in the preheating oven for 1 hour. In step 10, place the shaped dough on your preheated pizza stone. Bake as directed.
- Can I Use This Dough for Focaccia? Yes. Generously grease a 9×13-inch baking pan with olive oil. After completing step 5, pour the dough into the greased pan. Flip to coat all sides in the oil. Stretch and flatten the dough to fit the pan, being careful to avoid tearing the dough. If it’s shrinking back as you try to stretch it out, cover with a clean towel and let it rest for 5–10 minutes before continuing. This lets the gluten settle and it’s much easier to shape after that. Continue with step 7 in my focaccia recipe.
- Can I Use a Sourdough Starter for This Recipe? To rely only on a sourdough starter and not yeast, I recommend looking for a specific sourdough ciabatta bread recipe. To combine your active sourdough starter with yeast, however, you can simply replace some flour and water with sourdough starter. Prepare the biga below as instructed, then on day 2/in step 2, replace 50g each water and flour with 100g of sourdough starter. Proceed with the recipe.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Method and recipe adapted from King Arthur Baking.
Nutrition
- Serving Size: 1 roll
- Calories: 233
- Sugar: 0.2 g
- Sodium: 437.5 mg
- Fat: 2.8 g
- Carbohydrates: 43.7 g
- Protein: 7.4 g
- Cholesterol: 0 mg
Reader Comments and Reviews
Can I add black olives to this?
Hi Laura, you might want to try our recipe for Olive Bread!
I previously made 8 rolls which were loved by all ! Now, I made 16 rolls from the single recipe and baked for 20 minutes. They turned out perfectly and are disappearing quickly. Will definitely keep making these.
I made these rolls, and they were amazing! I am making these again!!!
I have made this twice now. Both times the dough is not sticky and/or wet. Also both times the bread tasted amazing. I have followed the directions to a T. But I’m confused why in don’t have sticky dough. All measurements are exactly as stated.
Hi Bernadette, are you scooping the flour into your measuring cups? Make sure you are spooning and leveling, or weighing your flour. You may be using too much flour in the dough. I’m glad you love how it tastes regardless, though!
I am a baker, but because of my geographic locale, I needed to use some extra water, to get the correct texture. The result was wonderful.
Thanks for your guidance Sally.
First time to make ciabatta bread. Loved the process and the end result. I’m 83 yes. old and I love finding new recipes to try for making bread and everything eatable!!
This recipe was easy to follow, well written and great pictures to cross reference. Thanks
This is a great bread! I made loaves rather than rolls. Directions were easy to follow and the photos were a big help. The only tricky part was making sure I had time on three consecutive days for the required steps. Next time I bake this bread I would like to make twice as much because it freezes and thaws so easily. Can I make a double batch of dough, following all the same steps or will the quality of the bread be somehow compromised? Thank you.
Currently making this ciabatta, the dough seems drier than I would expect. I have a good amount of experience with ciabatta, having made it in commercial kitchens before. The biga also seemed very dry, I added more water to it. I do everything by weight, double checked everything, not sure what could have gone wrong. I’m hoping the bread will still turn out, and I’m trusting the process but I’m worried the hydration is too low. My dough does not look like the dough in these photos.
I didn’t see that I should preheat the oven with the steam for a bout an hour until I had already rested my cut dough pieces for about 50 minutes. What should I do? should I go ahead and put the bread in or let the oven steam for an hour meaning my dough pieces will have rested for almost two hours?
Hi Robert, we would go ahead and bake the bread after it’s been resting for an hour. Hope you enjoy!
The bread came out perfect. Very interesting process. I am a bread baker and have done three-day bread, but this was totally different. Thank you for sharing the recipe.
Another great recipe. I didn’t have ice but used very cold water and they turned out perfect with a great crust.
The instructions were very straight forward to follow – but definitely set aside a good chunk of time (ideally 2-3 days) to get through it all!
The recipe was very easy to follow, will definitely make again!
My bread looks absolutely gorgeous! The recipe was very easy to follow, it takes a good deal of time but most of that is waiting around between steps. Definitely will make again
Enjoyed the ease and minimal mess with the folding and stretching instead of the usual kneading. Was hoping mine would rise a tad bit more, but I think because I baked the loaves on a cold day I should have let them proof on the counter a little longer before baking.
I baked these today and they are delicious! I love that you can bake over 2 or even 3 days so you can have them ready when needed!
Great recipe and even better bread! Had a fun time going through all the steps. Excited to perfect this one.
This recipe was not as daunting as I thought it would be because of the flexibility in the time it takes to make it. I was able to take my time with this and stretch out the process over a course of three days. This was fun to make and they came out looking great!
This is delicious bread! It has more steps than other no-knead breads I’ve made in the past, but the steps are so simple and worthwhile.
This recipe is amazing. The recipe is actually is very easy to follow. The finished product is delicious. My husband agrees! Thank you❤️
This is some seriously good bread. The recipe was fun to make. I did everything over two days and it’s delicious!
Easy to follow, i added too much salt which I think might have dried out my dough, and is why it doesn’t look like hers, will be trying this again and making sure my salt is the correct amount.
Delicious! I enjoyed doing this challenge. We couldn’t resist and we did cut into one while it was still warm. SO good! I can’t wait to try them after they have cooled completely
I bake a lot of sourdough but I have never tried Ciabatta. The instructions were very clear and the bread turned out perfectly.
Really good but you definitely need to plan ahead!
The recipe was written so well and I felt confident going into this. However this was just not the week for me unfortunately! The bread turned out fine but the lengthy process just turned out to be too much for my current life situation. But thank you always for your work in testing and writing recipes so well Sally! I will come back to this someday!
I can’t believe I made ciabatta!! I don’t think I’ve made yeasted bread before, and this came out great! As always Sally, your excellent detailed instructions made it manageable and successful. My rolls came out crusty on the outside and soft but chewy on the inside with plenty of air pockets. The house smelled wonderful and the rolls were delicious! This is another recipe that I would likely never have tried if it weren’t a monthly challenge. Thanks so much for the challenges and providing such good guidance so I/we are successful!
Although I regularly bake sourdough bread, this was my first try at ciabatta. It turned out fantastic! The detailed instructions are a huge help, and although it looks like it will take forever, it’s actually very forgiving with multiple places you can take a rest and step away. My family is begging for more!
My family loved these! The steps were easy to follow. Thank you for another winning recipe!