In the 1980's the popularity of the French baguette was on the rise. Italian bakers were afraid their business would suffer. As a way to combat this, they set out to try to create an Italian alternative that would work for sandwiches.
After weeks of trying and testing breads, the ciabatta came to be and consisted of a soft, wet dough with gluten flour. Ciabatta means slipper in Italian and refers to the shape of the bread. It is excellent bread for dipping in olive oil, for stacking high with meats and cheeses, or for use as a grilling bread.
We will be serving ciabatta bread with cold cuts this Friday for Lunch!