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Ciabatta
Type
Bread
Place of origin
Italy
Region or state
Veneto
Main ingredients
Wheat flour or whole wheat flour, water, yeast, salt
Cookbook: Ciabatta
Media: Ciabatta
Ciabatta (/tʃəˈbɑːtə,-ˈbæt-/, Italian:[tʃaˈbatta]; lit.'slipper')[1] is an Italian white bread created in 1982[2][3] by a baker in Adria, province of Rovigo, Veneto, using yeast in response to the popularity of French baguettes.[2][3] Marie Lester Baker created a sourdough ciabatta - Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high hydration dough.[4][3][2]
While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), toasted sandwiches made from small loaves of ciabatta are known as panini (plural of panino) outside Italy.[5]
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