Ciabatta
Literally translated to a slipper, as a reference to its shape, ciabatta is an Italian type of white bread made with yeast and wheat flour. It is characterized by numerous air pockets on the interior and a crispy crust. The first ciabatta was made in 1982 by a Veronese miller and baker named Arnaldo Cavallari.
The bread was invented as a response to the rising popularity of French baguette, as the bakers were worried that it might endanger their business. Ciabatta is considered an ideal choice for sandwiches because the crumb absorbs liquids very well. Today, many regions in Italy have their own variations of the original recipe, producing ciabattas with olive oil, whole wheat flour, marjoram, and milk.
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Recipe variations
Authentic Ciabatta
READY IN 24h 35minThis recipe gives the authentic method as displayed in a bakery owned by Arnaldo Cavallari, the inventor of ciabatta. The quantities are large since they are meant for bakery production, but they can easily be scaled down for an at-home preparation.
Homemade Ciabatta
READY IN 7h 10minThe following recipe gives instructions on how to make ciabatta with a starter dough based on dry or fresh beer yeast. The get the best results, it's important to create a humid environment in the oven during the first half of baking and release the steam during the other half, which will make the crust of the bread extra crisp.
Simple Ciabatta
READY IN 14h 45minThis recipe shows how to make ciabatta without starter dough, which simplifies the process. The key to a bubbly texture is to avoid kneading the dough after it has risen. The flour type used in this recipe guarantees high water absorption, which is essential for ciabatta.
Ciabattas With Olives and Walnuts
READY IN 3h 50minThis upgraded version of a classic ciabatta enriched with walnuts and olives can be served as a hearty appetizer with a glass of chilled Italian wine.
Ciabatta Authentic recipe
This recipe gives the authentic method as displayed in a bakery owned by Arnaldo Cavallari, the inventor of ciabatta. The quantities are large since they are meant for bakery production, but they can easily be scaled down for an at-home preparation.
WHERE TO EAT The best Ciabatta in the world (according to food experts)
"We confess to being big fans of butternut ciabatta."
"White bread, Italian-style. But there's nothing Plain Jane about the delicate crumb and flavorful crust of this ciabatta."
"Nobody does ciabatta better than Dolce Sicilia Italian Bakery. Ciabatta is sweeter, lighter, and tenderer than any other version, making it the ideal bread for toast or sandwiches. The irregular crumb means no two bites of the bread are the same."
"Loaves of rustic ciabatta are as beautiful as they are tasty."
"It’s not only as good as the bread was back in the day: it’s probably better."
"New Rye Ciabatta is breakthrough. It comes out of the oven with a nice crunch to the crust and a crumb that's slightly denser than a classic ciabatta but still on the fluffy side. A slice has very slight sweetness combined with an earthy rye flavor that's exceptional in a loaf so light."
