Creating Ciabatta

Creating Ciabatta

Ciabatta is arguably the most famous of Italian breads and has continued to gain popularity over the last few decades. While some of this fame can be attributed to the fact that it has become a “trendy” food, the crux of what has so many people fawning over the Italian relative of the French baguette is the soft, long dough process and the use of a pre-dough.


In Italy, ciabatta is eaten in many ways, though the most popular is with a sprinkle of olive oil or as a panini filled with salami, mozzarella or Parma ham. It also has a versatility that many other breads do not as day old ciabatta loaves can be toasted or grilled and served with tomatoes, Parmesan cheese and basil as a juicy bruschetta or panzanella (bread salad). Ciabatta has found its way into many supermarkets in Latin America, Asia and Africa as well as the international bread industry offers ciabatta in a multitude of different forms.

A Sample Recipe for Ciabatta Includes:


100 kg flour (about 1% ash)

2.5% yeast

2% salt

4% wheat sourdough

3% olive oil

Although details of the origins of ciabatta are not known for certain, the history of the Italian speciality is linked with the name Arnaldo Cavallari who was determined to develop an Italian counterpart to the French baguette together with Francesco Favaron. After many experiments, they created a coarse-textured bread made from high-mineral flour, eventually resulting in what we now know as ciabatta. Cavallari, who died in 2016, has become a legendary figure in Italian culture as ciabatta is now one of the best-known bread specialities worldwide and is no less popular than the French baguette.

We hope you've enjoyed learning about Creating Ciabatta! Thinking of making a trip to enjoy the fabled Italian bread in it's home country? Our culturally infused classes taught by native instructors are sure to make sure you are fully equipped to order ciabatta in any way imaginable! Click below to learn more.