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| Type | Bread |
|---|---|
| Place of origin | Italy |
| Region or state | Veneto |
| Main ingredients | Wheat flour orwhole-wheat flour, water,yeast, salt |
Ciabatta (/tʃəˈbɑːtə,-ˈbæt-/,Italian:[tʃaˈbatta];lit. 'slipper')[1] is anItalianwhite bread created in 1982[2][3] by a baker inAdria, in the region ofVeneto.[2][3] Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although distinctive for its large holes. Ciabatta is made with a strong flour and uses a very highhydrationdough.[4][3][2]
The name was given to the bread because of its flat, oval shape. InItalian, the wordciabatta means 'carpet slipper'.[5]
Ciabatta bread was first produced in 1982,[2][3] by Arnaldo Cavallari, who called the breadciabatta polesana afterPolesine, the area he lived in. The recipe was subsequently licensed by Cavallari's company, Molini Adriesi, to bakers in 11 countries by 1999.[2][3] The recipe for ciabatta came about after several weeks of trying variations of traditional bread recipes and consists of a soft, wet dough made with highgluten flour.[4]
Many regions have their own variations on the original recipe or a bread that closely resembles ciabatta and has become accepted as a variety of ciabatta; the ciabatta from the area encompassingLake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found inTuscany,Umbria, andMarche regions varies from bread that has a firm crust and dense crumb to bread that has a crisper crust and more open texture. InRome, it is often seasoned withmarjoram.[6]
New variations of the recipe continue to be developed.Whole-wheat ciabatta is known asciabatta integrale, and whenmilk is added to thedough, it becomesciabatta al latte.[6]
Ciabatta bread was introduced to the United Kingdom in 1985 byMarks & Spencer, then to the United States in 1987 by Orlando Bakery, aCleveland firm.[4][7]
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