An Italian staple, ciabatta bread is renowned for its open crumb and rustic texture. Ciabatta has quickly become a culinary mainstay due to its light, chewy inside and crisp, golden-brown exterior. Ciabatta is a beloved bread among bread lovers for its adaptability and great flavor. It is perfect for sandwiches, dipping in olive oil, or just eaten warm from the oven.
Where It Came From and Why It Matters Culturally
In 1982, Italian baker Arnaldo Cavallari created ciabatta in response to the rising demand for French baguettes. “Ciabatta” means “slipper” in Italian, a nod to the bread’s flat, slipper-like form. The light texture and crisp crust of ciabatta led to its rapid rise to fame, despite the bread’s relative youth compared to other Italian varieties. It has become an icon of contemporary Italian breadmaking and has found fans all around the globe.
When people think of the Mediterranean diet, they often picture ciabatta—a dish made with wonderful bread and simple, fresh ingredients. It’s a staple in panini sandwiches, served as a side with soups, and pairs wonderfully with balsamic vinegar and extra-virgin olive oil.
Ingredients
500 grams (about 4 cups) of all-purpose flour
350 milliliters (1 and 1/4 cups) of lukewarm water
2 tablespoons of olive oil
7 grams of active dry or instant yeast (1 package or 2 ½ teaspoons)
10 grams of salt (about 1 and 1/2 teaspoons)
1 teaspoon of sugar (to aid in yeast activation)
Optional Extras
Herbs: Add fresh rosemary or thyme into the dough for an extra burst of flavor.
Olives: Fold in chopped green or black olives for a Mediterranean twist.
Garlic: Minced garlic can be included in the dough or sprinkled on top before baking for fragrant depth.
Sun-dried tomatoes: These add a tangy and flavorful component to the bread.
Cheese: Add grated Parmesan or Pecorino Romano to the dough or use as a topping before baking.
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